Quinoa-Flaxseed Banana Muffins
Healthy, easy-to-make Indian-style vegetarian muffins made with quinoa, flaxseed and ripe bananas — perfect as a breakfast or snack.
Ingredients
Equipment
Method
- Preheat the oven to 180 °C. Grease a 6-cup muffin tin or line with paper cups.
- If using whole quinoa grains, grind them to a fine powder to get quinoa flour. In a bowl, combine quinoa flour, whole-wheat flour, ground flaxseed meal, baking powder, baking soda and salt. Mix well.
- In another bowl, mash the ripe bananas thoroughly. Add oil, milk, and sweetener. Mix until smooth.
- Pour the wet banana mixture into the dry ingredients. Stir gently until just combined (do not overmix).
- Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake in preheated oven for about 40–45 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store cooled muffins in an airtight container — they stay fresh for 2–3 days, or refrigerate for up to a week.
Notes
Use very ripe bananas for best natural sweetness. You can add chopped nuts or raisins for added texture and nutrition. This recipe is vegetarian and can be made vegan by replacing milk with plant-based milk.