12 Serves
79 Mins
Rinse the quinoa thoroughly and cook it in water until tender but not mushy. Drain any excess water and allow the quinoa to cool completely.
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Vitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
89 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
59 mg / 420 mgPhosphorus
115 mg / 1,250 mgPotassium
419 mg / 4,700 mgSodium
198 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
22 g / 50 gSaturated Fat
10 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Preheat your oven to 180°C and line a muffin tray with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, salt, baking powder, and sugar until well combined.
In a separate bowl, combine the mashed banana, cooking oil, vanilla essence, and milk, stirring until smooth.
Gently fold the dry flour mixture and the cooled cooked quinoa into the wet ingredients until just combined, being careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full, and sprinkle the tops with sliced almonds.
Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
5
g25
g2
g
