Quinoa-Flaxseed Banana Muffins Recipe
Quinoa-Flaxseed Banana Muffins Recipe is a healthy muffin recipe with the goodness of quinoa, flax seeds and banana. It makes a wholesome breakfast muffin along with Piña Colada Recipe and an Spanish Omelette for breakfast.
If you like muffins for breakfast or a snack, you must try the
- Orange & Date Muffin Recipe,
- Zucchini, Corn and Smoked Cheese Muffins Recipe
- Avocado Quinoa Breakfast Muffins Recipe
- Carrot And Apple Muffins Recipe
Did You know: Quinoa is received the name of a superfood with good reason! For starters, this whole-grain is naturally gluten-free. In addition, it is packed with iron, vitamin-B, magnesium, phosphorus, potassium, calcium, vitamin-E and fibre. However, what makes quinoa truly unbeatable, nutritionally, is that it contains every essential amino acid, unlike other grains, which makes it a complete protein.
- 4 Ripe Bananas
- 2 Whole Eggs
- 1/2 cup Curd (Dahi / Yogurt)
- 1/2 cup Sunflower Oil
- 1/2 cup Brown Sugar (Demerara Sugar)
- 1/2 cup Chocolate chips Dry ingredients
- 1/2 cup Flax seeds , powdered
- 1 cup Instant Oats (Oatmeal) , powdered
- 1/2 cup Quinoa , powdered
- 1 cup Whole Wheat Flour
- 1/2 cup Cocoa Powder
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
How to make Quinoa-Flaxseed Banana Muffins Recipe
To begin making the Quinoa-Flaxseed Banana Muffins Recipe, combine all the dry ingredients in a bowl, mix well and set aside. Mash the bananas and set aside.
In a large bowl, combine oil, yogurt and sugar using an electric hand beater. Beat at low speed until well blended. Add the eggs, one at a time and beat until combined. Gradually add in the mashed banana and beat well.
Gradually add the dry ingredients into the wet mixture and beat until just combined and the flour is well incorporated into the mixture.
Spoon the muffin batter into the prepared muffin cavities until it is only 3/4 full, don't fill the batter till the brim.
Top the muffin batter with oats and chocolate chips and place it in the preheated oven to bake for 15 - 18 minutes or until the cake is done - when a tester like a toothpick is inserted in the center it should come out clean.
Once done, remove the Quinoa-Flaxseed Banana Muffins from the oven and allow it cool for a bit in the baking tray for two minutes, then cool them completely on cooling racks. Store Quinoa-Flaxseed Banana Muffins in airtight boxes or refrigerate for a longer shelf life.