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Breakfast muffins to get your through the day: moist and crunchy at once.
1. Preheat oven to 350°F. Grease muffin pans, if needed. Dice the banana.
2. Combine the cooked quinoa (at room temperature or chilled), flours, sugar, salt and baking powder in a large bowl. In a medium bowl, whisk together the milk, egg, yogurt and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir quickly until just combined. Fold in the banana and poppy seeds. Pour into muffin pans, and bake for about 25 minutes, until an inserted toothpick comes out clean. Let cool for 5 minutes before enjoying with honey or maple syrup.
Recipe adapted from Eat Yourself Skinny.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!