With a healthy dose of omega 3 from flax and hemp seeds and protein from quinoa, this muffin is a nutritional powerhouse.
Ingredients
2 tbsp
Flaxseed meal (ground)
(mixed with 5 Tbsp of water to make a flax egg)
1/3 cup
Quinoa flour
1/2 cup
Rolled oats- Gluten Free
1/2 cup
Quinoa flakes, organic
3 tbsp hulled
Hemp seeds, shelled
1 tsp
Cinnamon
2 tsp
Baking powder, gluten-free
1 tsp
Baking soda
1/2 tsp
Salt
1 medium
Banana (s)
1/3 cup
Almond milk, unsweetened
1/4 cup
Maple syrup, pure
1 cup
Blueberries
(fresh or frozen)
Instructions
Preheat the oven to 350°F. Make the flax eggs by mixing the ground flax with 5 tablespoons of warm water in a small glass bowl. Let the mixture sit for at least 5 minutes. It will thicken and become viscous.
In a large bowl mix the quinoa flour, flakes, oats, hemp seeds, cinnamon, salt, baking powder and soda and salt and set aside.
Add the flax eggs, banana, milk, maple syrup and vanilla to a blender and blend until smooth. (You can also use a hand held mixer or go old school and mix by hand).
Add wet ingredients to dry ingredients and mix until just combined.
Fold in the blueberries (if using frozen don't wait too long to get them in the pan or the batter will turn blue - however nothing wrong with blue muffins). Pour the batter into muffin moulds (makes 8 muffins) and bake for 25-28 minutes. The muffins are done when they are golden brown on top and firm to touch. Let them cool in the muffin tin for 20 minutes. Use a narrow spatula to help pop them out.
