Healthy On-The-Go Breakfast or Snack: Banana Walnut Quinoa Muffins

10 Oct

Another twist on the Everything Muffin. This time with mashed banana, cooked quinoa, walnuts, raisins, candied ginger, flaxseeds, and wheat germ. Spiced with cinnamon and nutmeg. All good things, combined into one muffin batter.

A hearty on-the-go breakfast or snack packed with protein and fiber to keep you satiated. Perfect for dipping into coffee.

The bananas and quinoa help keep the muffins moist and provide an even crumb with a slight crunch.

This recipe makes exactly 12 muffins. Gotta love that. And it was a great way to use up the leftover quinoa that I had from when I made this tofu panang curry last week.

I’m feelin’ good, people. Working at night lets me have my mornings to sleep-in, work-out, and cook up healthy meals and snacks to keep me nourished and excited about good food.

Banana Walnut Quinoa Muffins

INGREDIENTS:

2 ripe bananas, roughly mashed

2 eggs

1/2 cup canola oil

1 tsp vanilla extract

1 1/3 cup flour (I used AP, you can use whole wheat pastry flour if you like)

1/2 cup granulated sugar

1/4 cup brown sugar

1 1/2 tsp baking soda

1 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/4 tsp salt

2 tablespoons wheat germ

2 tablespoons flaxseeds

1 cup cooked quinoa

1/2 c. chopped walnuts

1/2 c. raisins

2 T. chopped candied (crystallized) ginger

PROCESS:

Preheat oven to 350 degrees F.

In a small bowl, mash your bananas and whisk in your eggs, oil, and vanilla extract. These are your wet ingredients. Set aside.

In a large bowl, whisk together your dry ingredients (flour, sugars, baking soda, salt, cinnamon, nutmeg, wheat germ, flaxseeds, quinoa). Make a little well in the center of your dry ingredients and add your wet ingredients. Stir with a wooden spoon or spatula until combined. Add in your nuts, raisins, and crystallized ginger.

Using an ice cream scoop or 1/4 cup measure, drop into lightly sprayed or oiled muffin tins (fill each tin about 3/4 of the way). Sprinkle with a touch of sugar. Bake for about 22-25 minutes, rotating halfway through the baking process.

Serve warmed with coffee, jam, peanut butter, yogurt, fruit, etc. Or take it on-the-go when you are rushing to go to work or school. Instant energy!

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3 Responses to “Healthy On-The-Go Breakfast or Snack: Banana Walnut Quinoa Muffins”

  1. Cara October 10, 2011 at 9:02 pm #

    I want.

Trackbacks/Pingbacks

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