The Pioneer Woman Tasty Kitchen
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Banana Poppy Seed Quinoa Muffins

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Breakfast muffins to get your through the day: moist and crunchy at once.

Ingredients

  • 1 whole Ripe Banana
  • 2 cups Cooked Quinoa
  • 1 cup All-purpose Flour
  • 1 cup All-wheat Flour
  • ¾ cups Brown Sugar
  • ½ teaspoons Salt
  • 1-½ teaspoon Baking Powder
  • ¾ cups Milk
  • 1 whole Egg
  • ¼ cups Greek Yogurt
  • 1 teaspoon Vanilla Extract
  • 3 teaspoons Poppy Seeds

Preparation

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.

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Profile photo of wrdsmth24

wrdsmth24 on 2.25.2013

I thought these were pretty good – not great, not gross, but pretty good. I used closer to 1 cup of brown sugar and a medium banana. I thought the muffins could use more banana as well as some cinnamon. I would make them again with these changes.

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