Banana Spelt Quinoa Muffins Or Cake Recipes

BANANA, SPELT, QUINOA MUFFINS (OR CAKE)

Steps:

• Preheat oven to 375 (350 for convection oven).
• Combine wet ingredients and mix well.
• In a separate bowl mix dry ingredients.
• Add dry ingredients to wet - DON'T OVER MIX - mix just until wet.
• Grease or line muffin tins.
• Spoon batter evenly into 12 cups.
• Bake 12-14 minutes or until toothpick comes out clean.
• Serve warm with butter or cool with icing.

QUINOA BANANA MUFFINS

Steps:

• Rinse quinoa thoroughly under running water using a fine mesh strainer. Put the rinsed quinoa in a pot and add 2 cups water. Bring up to a boil, then reduce heat to simmer and cover with a lid. Cook for 15 minutes then remove lid and fluff with a fork. Set aside to cool off.
• Mix together the flours, maple sugar, baking powder, and salt in a bowl. Stir in 2 cups of the cooked quinoa (reserve the rest to eat another day) and set the bowl of dry ingredients aside. In another bowl, combine the ground flaxseed with the 3 remaining tablespoons of water. Whisk together and let it rest for 5 minutes. The flax and water mixture will become gooey. Add in the almond milk, vanilla, and coconut oil. You may need to warm the coconut oil to liquefy it before mixing it inches Whisk the wet ingredients together, then pour into the dry ingredients all at once. Mix until all the ingredients are just combined.
• Spoon out half of the batter into a muffin tin. Use muffin cups if you're pan is prone to sticking. Peel the bananas and cut into 1-inch pieces. Place one piece of banana in the center of each muffin then cover with the rest of the batter. Bake at 350 degrees for 30-35 minutes. Remove from the oven and let cool. Sprinkle a little cinnamon on top for extra flavor (optional).
• Tip 1: You can find granulated maple sugar at the health food store. If you can't find it, try another substitute such as coconut nectar or just regular brown sugar. Tip 2: If you're wondering about the ground flaxseed and water mixture, it's a vegan substitute for an egg. It works great to gel things together! You can also find ground flaxseed at your local health food store.

BANANA SPELT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
• Mix almond milk, coconut oil, bananas, eggs, agave nectar, and vanilla extract together in a medium mixing bowl until well blended.
• Combine flour, chocolate chips, baking powder, baking soda, cinnamon, salt, nutmeg, and gelatin in a large mixing bowl. Form a well in the center and add banana mixture all at once. Stir until just combined but still a bit lumpy. Fill the prepared muffin cups with batter.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 16 to 18 minutes. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

BANANA-QUINOA MUFFINS (WHEAT FREE)

Steps:

• Preheat oven to 400 degrees.
• Mix flour and flakes with the other dry ingredients.
• In a separate bowl, mix together bananas, eggs and honey; add to dry ingredients.
• Pour into greased muffins tins.
• Bake for 20-25 minutes.
• NOTES) Fill muffin tins 1/2 full; for waffles, add 3 tablespoons vegetable oil and 1/2 cup milk or until desired consistency.