Quinoa-Flaxseed Banana Muffins Recipe
Start your day right with these nourishing Quinoa-Flaxseed Banana Muffins, a delightful blend of healthy ingredients like quinoa, flax seeds, and ripe bananas. These muffins offer a nutritious twist on a traditional breakfast treat and are perfect for those who seek wholesome, flavorful options to kickstart their mornings. Paired with a refreshing Piña Colada Recipe and a hearty Spanish Omelette, this breakfast ensemble promises both nutrition and satisfaction.
Ingredients Table
| Ingredients | Quantity |
|---|---|
| Ripe Bananas | 4, mashed |
| Whole Eggs | 2, beaten |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Oil | 1/2 cup |
| Brown Sugar (Demerara Sugar) | 1/2 cup |
| Chocolate Chips | 1/2 cup |
| Flax Seeds (Powdered) | 1/2 cup |
| Instant Oats (Oatmeal, Powdered) | 1 cup |
| Quinoa (Powdered) | 1/2 cup |
| Whole Wheat Flour | 1 cup |
| Cocoa Powder | 1/2 cup |
| Baking Powder | 1 teaspoon |
| Baking Soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Instructions:
-
Prepare the Dry Ingredients:
- In a large bowl, mix together all the dry ingredients—flax seeds (powdered), oats (powdered), quinoa (powdered), whole wheat flour, cocoa powder, baking powder, baking soda, and salt. Ensure they are evenly combined and set the bowl aside.
-
Mash the Bananas:
- Peel the ripe bananas and mash them thoroughly using a fork or potato masher. Set the mashed bananas aside for later.
-
Preheat the Oven:
- Preheat your oven to 180°C (350°F). Grease a muffin pan with butter or line it with paper muffin liners to prevent the muffins from sticking.
-
Prepare the Wet Ingredients:
- In a large mixing bowl, combine oil, yogurt (curd), and brown sugar (demerara sugar) using an electric hand beater. Beat the mixture on low speed until it becomes smooth and well-blended.
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue beating until combined.
- Gradually add the mashed bananas into the wet mixture, mixing until smooth and well combined.
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Combine Wet and Dry Ingredients:
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to ensure the muffins are light and fluffy. The batter should be thick but smooth.
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Fill the Muffin Pan:
- Spoon the muffin batter into the prepared muffin cavities, filling each one about 3/4 full. Avoid filling the muffin cavities all the way to the brim to allow the muffins to rise properly during baking.
- Top each muffin with a sprinkle of oats and chocolate chips for extra texture and flavor.
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Bake the Muffins:
- Place the muffin tray in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
-
Cool the Muffins:
- Once done, remove the muffins from the oven and let them cool in the tray for 2 minutes. Then, transfer them to a cooling rack to cool completely. This ensures the muffins maintain their texture and flavor.
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Storage Tips:
- Store the cooled muffins in an airtight container at room temperature for up to 2 days. For longer shelf life, refrigerate the muffins and enjoy them within 5 days.
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Serving Suggestion:
- Serve the Quinoa-Flaxseed Banana Muffins as part of a wholesome breakfast, paired with a refreshing Piña Colada Recipe and a savory Spanish Omelette. This meal combo not only satisfies your taste buds but provides essential nutrients to start your day strong.
Allergen Information:
This recipe contains eggs and dairy (yogurt and butter). It’s important to check for any sensitivities or allergies related to these ingredients before serving.
Dietary Preferences:
- Eggetarian: This recipe includes eggs and dairy, making it suitable for individuals following an eggetarian diet.
- Vegetarian: The recipe is entirely plant-based (aside from the dairy and eggs) and can be adapted for vegans by replacing the eggs and yogurt with suitable alternatives (like flax eggs and plant-based yogurt).
Nutritional Information (Approximate per muffin):
- Calories: 180-220 kcal
- Protein: 4-5g
- Carbohydrates: 30-35g
- Fat: 7-9g
- Fiber: 4g
- Sugar: 10g
Conclusion:
These Quinoa-Flaxseed Banana Muffins offer a nutritious start to your day, combining the benefits of whole grains, healthy fats, and natural sweetness from bananas. Whether you enjoy them as a breakfast treat or as an energizing snack, they’re a wholesome choice that fits perfectly into your balanced lifestyle. With the added richness of cocoa and the crunch of chocolate chips, these muffins are sure to become a favorite for anyone looking for a delicious and nourishing option. So, get baking and treat yourself to a flavorful breakfast!
