Quinoa banana mini muffins
These quinoa banana mini muffins are gluten-free and naturally sweetened and make a perfect wholesome little bite for toddlers and preschoolers!
Yield: 22 -24 mini muffins
Ingredients
- 1 cup cooked quinoa
- 1 cup old fashioned rolled oats
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- 2 large eggs
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350. Spray a mini muffin tin with cooking spray and set aside.
- Combine the cooked quinoa, oats, cinnamon and salt in a large mixing bowl.
- In a separate small bowl, mash the bananas and then add the eggs, maple syrup and vanilla. Stir to combine.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Fill the muffin tins, filling each cup to the top, and bake at 350 for 15-20 minutes, until done.
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Notes
The quinoa for these muffins needs to be cooked ahead and cooled, so please plan accordingly.
You’ll want to fill the mini muffin cups all the way up, as these muffins don’t really rise.
You could add some mini chocolate chips (maybe ¼ cup or so) for a fun twist.
You can make this recipe vegan if you use a substitute for the eggs.
After the second day, these are best stored in the fridge. (I find that is true with most baked goods with banana in them.) They also freeze great!
I have and love this mini muffin tin.
Nutrition
Serving: 1mini muffin | Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 29mg | Fiber: 1g | Sugar: 3g
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