Ingredients: 4 Ripe Bananas,2 Whole Eggs,1/2 cup Curd (Dahi / Yogurt),1/2 cup Sunflower Oil,1/2 cup Brown Sugar (Demerara Sugar),1/2 cup Chocolate chips,1/2 cup Flax seeds – powdered,1 cup Instant Oats (Oatmeal) – powdered,1/2 cup Quinoa – powdered,1 cup Whole Wheat Flour,1/2 cup Cocoa Powder,1 teaspoon Baking powder,1 teaspoon Baking soda,1/2 teaspoon Salt
Time in minutes: 60 Servings: 6 Course: World Breakfast Diet: Eggetarian
Instructions: To begin making the Quinoa-Flaxseed Banana Muffins Recipe, combine all the dry ingredients in a bowl, mix well and set aside. Mash the bananas and set aside.Preheat the oven to 180 C and grease the muffin pan with butter or line it with muffin liners and keep aside.In a large bowl, combine oil, yogurt and sugar using an electric hand beater. Beat at low speed until well blended. Add the eggs, one at a time and beat until combined. Gradually add in the mashed banana and beat well.Gradually add the dry ingredients into the wet mixture and beat until just combined and the flour is well incorporated into the mixture.Spoon the muffin batter into the prepared muffin cavities until it is only 3/4 full, don’t fill the batter till the brim.Top the muffin batter with oats and chocolate chips and place it in the preheated oven to bake for 15 – 18 minutes or until the cake is done – when a tester like a toothpick is inserted in the center it should come out clean.Once done, remove the Quinoa-Flaxseed Banana Muffins from the oven and allow it cool for a bit in the baking tray for two minutes, then cool them completely on cooling racks. Store Quinoa-Flaxseed Banana Muffins in airtight boxes or refrigerate for a longer shelf life.Serve the Quinoa-Flaxseed Banana Muffins along with Piña Colada Recipe and an Spanish Omelette for a wholesome breakfast.