This recipe comes from GOOD

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 1 1/4 cups white quinoa, soaked in water for 8 hours or overnight
  • 2 large bananas
  • 3 eggs, lightly beaten OR 3 flax eggs
  • 8 tablespoons ground flax seeds
  • 4 tablespoons softened coconut oil
  • 4 tablespoons maple syrup or honey
  • 2 ½ tablespoons cinnamon
  • 2 tablespoons lemon juice OR apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • ¾ teaspoon sea salt
  • 1/2 cup black raisins
  1. Instructions
  2. Drain soaked quinoa, rinse, and drain again.
  3. Preheat oven to 400F and line a 12-cup muffin tin with paper muffin cups.
  4. Peel and roughly chop bananas and add to a food processor with quinoa and all the other ingredients except raisins, and puree until smooth. Remove the processor blade and stir in raisins by hand. Alternatively, mash the bananas and add to a bowl with the other ingredients. Mix by hand before stirring in the raisins.
  5. Divide batter among prepared muffin cups. Bake for 30-35 minutes if using chicken eggs – or 35-40 minutes if using flax eggs – until muffins are firm to the touch and slightly crunchy on top. Remove from oven and leave to cool for a few minutes. Transfer muffins to a wire rack to cool completely; if eaten warm, muffins will stick to their paper liners.
  6. Serve muffins with fruit preserves, butter, mashed avocado, cheese, or nut butter. Muffins will keep in a sealed container in the fridge for up to 1 week.