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Strawberry Banana Quinoa Muffins (Eggless)

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Strawberry Banana Quinoa Muffins (Eggless)

Published By Admin On: 14-06-2019

Prep Time: Under 15 min
Cook Time: 1 to 2 hours
Serves: 4 people
Yield: Makes 12 Muffins

  • 1/4 cup Quinoa
  • 1/2 cup Water
  • 1 cup Wheat flour
  • 1-1/2 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp ground Cinnamon
  • 3/4 cup packed Brown Sugar
  • 1/4 cup Vegetable Oil
  • 1/2 cup fat free Greek Yogurt
  • 1 tsp Vanilla Extract
  • 1-1/4 cup mashed Ripe Banana
  • 1 cup fresh Strawberries, diced (or use frozen)
  1. Preheat Oven to 400F (200C). Line muffin pan with paper liners. Bring the Quinoa and water to a boil in a saucepan. Cover and reduce to a simmer and cook for 10 minutes.
  2. Turn the heat off and leave the covered saucepan on the burner for another 15 minutes.
  3. Fluff with a fork and allow the quinoa to cool.
  4. Combine the flour, baking powder, salt and cinnamon in a medium bowl.
  5. Add the cooked quinoa to the flour mixture
  6. and blend well. Set aside.
  7. Combine sugar and oil in another large bowl.
  8. Mix in the yogurt, vanilla and banana.
  9. Add the strawberries to the flour-quinoa mixture.
  10. Stir to combine.
  11. Now add this mixture to the banana- yogurt mixture,
  12. gently stirring (Do not overmix) until just blended.
  13. Using a large spoon divide the mixture into the muffin cups.
  14. Bake for about 25-30 minutes or until the toothpick inserted in the center of the muffin cups comes out clean.
    Cool in the pan. You can refrigerate the leftovers in a sealed ziplock bag/ container or freeze for up to a month.