Here is a super easy recipe for a semi-sweet protein-packed muffin, perfect for the kids, or as a breakfast on the run. These are the sort of muffins you hope your kids will love because they”re such a wholesome snack – high in all the good things, and low in the not so good. These muffins are not just for kids of course!
The recipe is from the Curvy Carrot. The recipe said it made 12, but we made 21 good sized muffins! A good idea is to freeze them into individual muffins and grab one when you need.
1 cup dry quinoa (cover 1 cup dry quinoa overnight with 1 cup water, 1 tbs apple cider vinegar & ½ tsp salt. Click here for benefits & methods of soaking)
2 cups wholegrain spelt flour (you can use whatever flour you wish – including gluten free)
1/2 cup packed dark brown sugar (recipe said 3/4, but we can confirm they are deliciously sweet with less than half)
1 & 1/2 tsp baking powder
1 tsp salt
1 large egg
¼ cup good coconut oil
¾ cup peanut butter (you could try almond butter. Just make sure it”s 100% nuts, and not lots of other things)
1 cup milk
2 biggish overripe bananas mashed
1 tsp vanilla extract
1. Preheat the oven to 180 degrees and fill 12 (or 21!) holes of a muffin pan with cases – or you can grease the holes with butter if you like.
2. Rinse the soaked quinoa very well (or else it will be bitter), then simmer with lid on for 10 minutes with 1 cup water until water absorbed.
3. Mix together the flour, sugar, baking powder & salt in a bowl. Set aside.
4. In another bowl, mix the coconut oil, egg, peanut butter, milk, mashed bananas and vanilla with beaters on low speed.
5. Mix in quinoa, then the dry ingredients.
5. Using approx 1/4 cup, divide the batter evenly into the muffin cups. They don’t rise much, so you can fill the pans. They are hearty and dense!
7. Bake for 30 minutes or until a toothpick comes out clean.
As a special treat, you could make your own Nutella and spread it over the top!