Ingredients:
- 3 cups cooked quinoa room temp or cold (equivalent to about one cup dry)
- 3 eggs, extra-large, at room temperature
- 2 cups mashed, very ripe banana (or 1 cup banana and 1 cup frozen blueberries)
- 1/4 cup coconut oil
- 2 tsp ground cinnamon
- 1 tbs vanilla extract
- 1/2 tsp sea salt
- 20 drops liquid stevia (about 1/2 tsp)
- 1/4 cup freshly ground flaxseed (or 50:50 mixture of flax and chia), measure after grinding
- 1 1/2 tsp baking powder
- 1 cup crushed walnuts
Directions:
- Preheat oven to 350 degrees.
- In large mixing bowl, whisk eggs until fluffy.
- Add banana, vanilla, ghee, all spices, seas alt, and stevia and whisk until well blended.
- Sprinkle baking powder and chia/flax over batter and immediately whisk in well.
- Add quinoa and walnuts and stir until very well blended.
- Scoop 1/4 cup batter into well-greased muffin cups and bake 30-35 minutes, until inserted knife comes out clean and muffin bottoms of golden brown.
- Allow to cool thoroughly before storing. Reheat in a toaster oven to recover the delicious contrast of a crisp outside and a custardy interior.
Veg/GF/DF
Borrowed from EatOnPurpose