Blueberry, Banana and Quinoa Muffins
“Quinoa is a fantastic source of protein & other nutrients. Using it to make muffins makes for a great breakfast or a nourishing post-workout treat.”
Suitable for vegetarians
- 80g of Merchant Gourmet Simply Cooked Red & White Quinoa
- 300g self-raising flour
- 1 ½ tsp bicarbonate of soda
- 130g light muscovado sugar
- 3 large (very ripe) mashed bananas
- 284ml carton of buttermilk
- 25g melted butter
- 25g melted coconut oil
- 2 tsp of vanilla extract
- 2 egg whites
- 130g dried blueberries
- Fresh blueberries to finish
- Melted white chocolate to finish
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1.Begin with heating your oven to 220C & preparing your muffin cases. This mixture is enough to bake 8 large muffins or 12 medium sized ones
2.Next, into a large mixing bowl, tip in your dry ingredients (flour, bicarbonate of soda, quinoa & sugar) and mix together
3.In a different bowl, add your wet ingredients (mashed bananas, buttermilk, butter, coconut oil, vanilla extract & egg whites) and mix through
4.Add the wet mix to the dry mix, tip in the blueberries and stir until it has just come together. Do not over work
5.Tip into your muffin cases & top with a final sprinkle of muscovado sugar, you can also stud the tops with a couple more dried blueberries
6.Before putting the muffins in the oven, turn the heat down to 180c. The initial hit of a high heat will help make the muffins rise. Bake for 30 minutes or until a skewer comes out clean
7.Allow to cool before eating. (This is the hard part.)
8.Drizzle with some melted white chocolate & scatter a few more fresh blueberries on top.
How'd you get on?
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