Alcuni degli Muffin di banana e quinoa are fluffy banana muffins made from raw quinoa, blended with oats for a healthy vegan, gluten-free muffin in the morning. These quinoa muffins are also easy to make in less than 30 minuti for a quick weekly breakfast.
You know my passion for quinoa recipes, especially adding quinoa into breakfast and desserts like in my quinoa brownies or quinoa breakfast bake. It’s a great alternative to my ciambelle proteiche and porridge d'avena overnight con proteine in polvere if you want protein but don’t want to use protein powder.
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Muffin di banana e quinoa
Ingredienti
- 1 tazza Quinoa - uncooked, rinsed (note 1)
- 3 medie Banane - 270g/9.5 oz peeled banana
- 1 tazza Avena veloce - (nota 2)
- ½ bicchiere Zucchero di canna non raffinato - (nota 3)
- 1 cucchiaino da tè Cannella
- 2 cucchiaini Lievito in polvere
- 1 cucchiaino da tè Bicarbonato di sodio
- ¼ cucchiaino da tè Sale
- 1 cucchiaino da tè Estratto di vaniglia
- ¼ bicchiere Olio di cocco fuso - (nota 4)
- 2 tazza Latte di mandorla - (nota 5)
Istruzioni
- You need a high-speed blender for this recipe, or the quinoa won't blend into flour.
- Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liner cases and lightly spray oil in the cases. Set it aside.
- Peel and weigh the amount of peeled banana required by the recipe for precision and to avoid dry or overly moist muffins.
- In a sieve, rinse the raw quinoa under cold water.
- In a blender, add raw, rinsed, drained quinoa, quick oats, sugar, cinnamon, baking powder, baking soda, bananas, salt, vanilla extract, almond milk, and melted coconut oil.
- Blend on the high-speed setting – speed 10 of a Vitamix Pro – for 40 seconds or until the batter is smooth with no pieces of quinoa.
- Rest the batter for 5 minutes in the blender before filling the muffin paper liners.
- Fill each muffin up to 3/4 their level. The recipe makes 16 muffins, so I used two 12-muffin pans. You can set aside the remaining batter and cook it after the first batch is cooked.
- Bake the muffins on the center rack for 30-35 minutes or until golden brown and a toothpick inserted in the center come out clean.
- Cool down on the wire rack for 30-40 minutes before serving.
Archiviazione
- Store in the fridge for up to 4 days in a sealed box. Or freeze them in zip-lock bags and thaw the day before at room temperature.
Note
Attrezzatura
Alimentazione
Why You Need To Bake With Quinoa
The reason I love quinoa so much is not really because it’s of its taste. However, I think quinoa has a slightly earthy flavor that takes some time to appreciate. It’s very much an acquired taste. But, I love quinoa for its nutritional profile.
Getting all your essential amino acids on a vegan diet can be challenging without supplements. And that’s why you should add quinoa to your plate. Quinoa is what we call a complete fonte proteica vegana. It contains all the amino acids you need on a dieta vegana.
So if you are like me and are not a big fan of quinoa, try adding it to sweet recipes! You will get all its benefits without even noticing you are eating quinoa.
Ingredienti e sostituzioni
- Quinoa cruda – You can use any color of quinoa. I use white quinoa because it makes lovely golden brown muffins that kids will eat without asking me what’s in there.
- Avena veloce – You can use old-fashioned avena or quick oats, but the former makes the batter a little drier.
- Latte di mandorla – Or any latte vegetale you love like oat milk, hemp milk, or soy milk.
- Estratto di vaniglia – To add a delicious flavor.
- Lievito in polvere and Bicarbonato di sodio – for some rise.
- Olio di cocco fuso – Coconut oil is my preferred option, but you can also use canola oil or melted vegan butter.
- Zucchero di canna non raffinato – or coconut sugar.
- Cannella – per gusto.
- Banane mature o giallo banane – peel the banana and weigh before making the muffins, so you are sure the batter will be the right consistency.
You can stir some delicious ingredients into the batter before pouring it into the pan.
Add in half a cup of the below for a nice crunch:
- Gocce Di Cioccolato Fondente
- Chopped Walnuts or Chopped Pecans
- Uva passa essiccata
Istruzioni per la conservazione
You can store the Quinoa Muffins in the fridge for up to 4 days in a sealed box. It’s also possible to freeze them in zip-lock bags and thaw them the day before at room temperature.
More Quinoa Recipes
Below are more quinoa recipes for you to try:
can you replace sugar with maple syrup?
I don’t think it’d work, the batter might be too wet with maple syrup.
Don’t have a Vitamix blender. What are other options here?
Unfortunately you need a blender.
I am sugar free, do you think using apple puree would be a suitable replacement for the sugar?
Unfortunately no, applesauce will make the muffins ultra dense and packed. But you can replace sugar by erythritol or allulose they firm up muffins and add natural sweeteness.
I just made these.Halved the recipe to try a small batch first.They turned out exactly as in ur pics and are delicious.Great option for a cheat day bite.
Can you use regular oats instead of quick oats in this recipe?
Yes, but they come out a bit more dry