- Average
- Average budget
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Ingredients
- 3/4 cup vanilla almond milk (unsweetened)
- 1 tablespoon ground flax seeds
- 1/4 cup canola oil
- 1 ripe banana mashed
- 1/2 teaspoon vanilla extract
- 1 1/4 cups quinoa flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/4 cups cooked quinoa
- 1 1/2 cups frozen blueberries
Preparation
Step 1
Preheat the oven to 350 F.
Combine the almond milk and flax seed in a small bowl and allow to sit for a few minutes.
In the meantime, combine the flour, baking powder, salt and cinnamon in a large mixing bowl.
Now, add the oil, mashed banana and vanilla extract to the almond milk and stir with a fork.
Pour the wet ingredients into the dry ingredients then fold in the quinoa and dried blueberries.
Fill the mini loaf pan or muffin pan.
Bake mini loaves for 45-55 minutes.
Bake muffins for 20-24 minutes. Either way, bake them until they start to brown on top.