Banana Quinoa Cakes
Ingredients
Dry Ingredients
-
¾
cup
whole-wheat flour
-
½
cup
all-purpose flour
-
½
cup
packed brown sugar
-
1
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
Wet Ingredients
-
1½
cups
cooked quinoa
-
3
large
eggs
-
1
cup
mashed ripe banana
-
½
cup
lowfat or fat free milk
-
1
teaspoon
apple cider vinegar
-
¼
cup
peanut butter
-
3
tablespoons
canola oil
-
2
teaspoons
vanilla extract
Add-ins
-
½
cup
chopped pitted dates or raisins
Instructions
- Preheat the oven to 400°F and line a muffin tin with paper liners.
- In a large bowl, mix the flours, brown sugar, baking powder, baking soda, and salt.
- Add the cooked quinoa and break up any lumps.
- In another bowl, beat the eggs and mix in the mashed banana, milk, vinegar, peanut butter, oil, and vanilla.
- Combine the wet ingredients with the dry ingredients and add the chopped dates or raisins, stirring until just combined.
- Scoop the batter into the muffin tin, filling each cup about ¾ full.
- Bake for 25 to 30 minutes until golden brown and a toothpick comes out clean.
- Let the cakes cool in the tin for 5 minutes before serving warm or at room temperature.
Nutrition Facts (estimated)
Servings
6
Calories
490
Total fat
19g
Total carbohydrates
71g
Total protein
14g
Sodium
420mg
Cholesterol
110mg
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