Banana & Quinoa Muffins
Light, fluffy and irresistible!
They’re great as a breakfast option or as a snack!
Ingredients
- 1 1/2 cup gluten-free self-raising flour
- 1/2 cup rice flour
- ¼ cup quinoa flakes
- ½ cup raw sugar
- 2 tbsps desiccated coconut, plus 2 tsps extra, to decorate
- 1 lime, rind finely grated
- 1¼ cups milk
- ¼ cup sunflower oil
- 1 egg, whisked
- 2 tsps vanilla extract
- 1 large banana, mashed
Method
- Preheat the oven to 180°c. Line a 12-hole medium muffin pan with paper cases.
- Sift flours into a large bowl. Add quinoa, sugar, flour, lime rind, and a pinch of salt. Mix to combine. Make a well in the centre.
- Combine milk, oil, egg, and vanilla in a jug. Add liquid and banana to dry ingredients. Stir gently with a spoon until just combined.
- Spoon the mixture evenly between paper cases, about three-quarters full. Sprinkle each with a little extra coconut. Bake for 25 minutes or until golden. Cool on a wire rack before serving.
Handy Tips
Enjoy these versatile muffins for breakfast with a dollop of your favourite nut butter, take to work for afternoon snacks, or pop in the kids’ lunch boxes for a healthy treat.
