Quinoa Carrot Cake Muffins
Ingredients
-
2
ripe
bananas, mashed
-
4
tbsp
maple syrup
-
1
large
free-range egg
-
½
cup
vegetable oil plus extra for greasing
-
1
tsp
vanilla extract
-
1
cup
all purpose flour
-
1
tsp
baking powder
-
1
tsp
ground cinnamon
-
½
tsp
ground ginger
-
¼
tsp
ground nutmeg
-
2
cups
cooked quinoa (made from ¾ cup uncooked)
-
1
medium
carrot, peeled and grated (makes ½ cup grated)
Instructions
- Preheat the oven to 375°F and lightly grease a 12-hole muffin tin.
- In a large bowl, beat the mashed bananas, maple syrup, egg, vegetable oil, and vanilla together until smooth.
- Sift in the flour, baking powder, and spices, then gently combine with a spatula.
- Add the cooked quinoa and grated carrot, mixing gently.
- Spoon the batter into the muffin cups and bake for 20-25 minutes until golden and a skewer comes out clean.
- Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
198
Total fat
10g
Total carbohydrates
24g
Total protein
3g
Sodium
47mg
Cholesterol
14mg
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