Sunday, November 25, 2018

Banana Quinoa Muffins (Vegan, Gluten-Free)

These muffins do not contain wheat, egg or dairy.

Happy Sunday!  Hope you had a great Thanksgiving.  I'm here trying to wrap my mind around the fact that there's school tomorrow and we go back to our routine.  I brought a pile of grading home this weekend too, and, needless to say, got nothing done.  

If you are like me and you are dreading Monday, these muffins might help to get you going in the morning.  They feel like banana bread and who can say no to that, right?  My kitchen smelled delicious as they were baking this afternoon!

Here are the details you need to make these cuties at home:


1 cup Bob's Red Mill almond flour
1/2 cup Bob's Red Mill millet flour
1/2 cup Ancient Harvest quinoa flakes
1 scoop Live Vegan Smart Vanilla pea protein powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2 bananas (mashed)
1/2 cup unsweetened almond milk
3 tbsp coconut oil
2 tbsp agave syrup


Preheat the oven to 350F and grease the bottom of your muffin tray.  Peel and mash the bananas. Mix the dry and wet ingredients in separate bowls. Combine the wet and dry ingredients and mix well.  Fill the muffin tins about 3/4 of the way up.  This mix is enough for 7 muffins.  Bake the muffins at 350F for 25 minutes or until a knife comes out clean.  Allow the muffins to cool on a rack.  Freeze immediately or store in the fridge for a few days in an airtight container.

Here are the nutrition facts for these muffins.  They have a good calorie amount and a decent amount of protein per muffin.  The best thing is they taste amazing and smell delicious (thank you cinnamon!).  They are perfect for breakfast or as a snack.  I'm bringing one to school!

I love the domes on the top of the muffins!  Banana muffins are always a hit around here so hopefully these will be popular too.

Thank you for reading!  Enjoy!

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