mga ito Mga Muffin na Quinoa na may Saging 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 minuto for a quick weekly breakfast.
You know my passion for quinoa recipes, especially adding quinoa into breakfast and desserts like in my mga brownies na quinoa or quinoa breakfast bake. It’s a great alternative to my protina donut at magdamag na oats na may protein powder if you want protein but don’t want to use protein powder.
Nagustuhan mo ba ang resipe na ito?
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Mga Muffin na Quinoa na may Saging
Ingredients
- 1 ⅓ tasa Quinoa - uncooked, rinsed (note 1)
- 3 medium Mga saging - 270g/9.5 oz peeled banana
- 1 ½ tasa Mabilisang Oats - (tala 2)
- ½ tasa Hindi Pinong Cane Sugar - (tala 3)
- 1 kutsarita kanela
- 2 kutsarita Paghurno Powder
- 1 kutsarita Baking soda
- ¼ kutsarita Asin
- 1 kutsarita Vanilla Extract
- ¼ tasa Natunaw na Langis ng Niyog - (tala 4)
- 2 tasa Almond Milk - (tala 5)
tagubilin
- 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.
Imbakan
- 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.
Mga Tala
kagamitan
Pagkain
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 pinagmumulan ng protina na vegan. It contains all the amino acids you need on a Vegan pagkain.
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.
Ingredients at Substitutions
- Hilaw na Quinoa – 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.
- Mabilisang Oats – You can use old-fashioned oats or quick oats, but the former makes the batter a little drier.
- Almond Milk – Or any gatas na batay sa halaman you love like oat milk, hemp milk, or soy milk.
- Vanilla Extract – To add a delicious flavor.
- Paghurno Powder at Baking soda – para sa kaunting pag-angat.
- Natunaw na Langis ng Niyog – Coconut oil is my preferred option, but you can also use canola oil or melted vegan butter.
- Hindi Pinong Cane Sugar – o asukal sa niyog.
- kanela – para sa panlasa.
- Hinog na Saging o dilaw mga saging – 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:
- Maitim na Tsokolate Chips
- Tinadtad na mga Walnut o Tinadtad na mga Pecan
- Pinatuyong Pasas
Mga Tagubilin sa Pag-iimbak
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.
Higit pang mga Recipe ng Quinoa
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