Happy Wednesday Beauties! I hope you're having an amazing week so far.

I wanted to share my Banana Quinoa Muffins that I made for the boyf to take to his family in Ottawa over the Easter weekend. I sadly could not join due to work obligations, but promptly ate 3 muffins before he whisked them away ; ) The baker always has to taste test before someone else consumes their creation. Quality control at its finest.

These make the perfect breakfast, snack or hostess gift! I have to admit that I'm not really a baker, but I want to get better at it. I really love making muffins, and eating them :) But also enjoy banana bread, making raw chocolate, and might work my way up to a cake.

The recipe is S U P E R easy, and it doesn't require any crazy ingredients. My advice is to stock up on these basics, gluten free flour, baking soda + powder, cinnamon, chia seeds, coconut sugar + dates and keep them in mason jars in your pantry. Therefore when your bananas get spots you are ready to go!



INGREDIENTS: 4 very ripe bananas - after making this with 4 I would probably use 5 as I like a realllly moist muffin! 1/2 cup quinoa flour 1/2 cup quinoa flakes 2 TBSP honey OR coconut sugar OR 2 dates 2 chia eggs (2 TBSP chia seeds with 6 TBSP water) OR 2 eggs 1 tsp cinnamon 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt *optional – chopped nuts of your choice. Walnuts and pecans are my personal favorite in these muffins


DIRECTIONS Preheat oven to 400 degrees. Mix all of the dry ingredients in a bowl and set aside. Next, mash up bananas, and combine with β€œeggs” and sweetener of choice. Combine the dry ingredients with the wet ingredients. Coat your muffin tins with coconut oil. Fill muffin tins about half full or until batter is used. Bake for about 15 minutes or until golden brown.

Happy Muffin Making!

love & light