Low Carb Banana Quinoa Muffins
Unlike traditional bakery treats, these muffins are not only lower in carbs but also packed with nutrition. With no added sugar or oil, I like to think of these as a healthy alternative to some of my other muffin recipes. You can choose to omit the chocolate chips, but I find that keeping them in this recipe helps to satisfy my craving for chocolate. You may find these denser than a regular muffin, but still very tasty.
Ingredients
- ¼ cup quinoa
- ½ cup water
- ¼ cup ground flax seed
- 1½ cups rolled oats
- ¼ cup Bisquick
- ½ tsp cinnamon
- 1 large egg
- ¼ cup milk
- 2 medium bananas (mashed)
- ¼ cup sweetened applesauce
- 3 tbsp natural peanut butter
- ½ cup semi-sweet chocolate chips (optional)
- ¼ cup walnuts (chopped)
Instructions
- Preheat the oven to 325℉. Line a twelve-cup muffin tin with liners.
- Add one-quarter cup of quinoa and one-half cup of water to a saucepan. Gently boil for fifteen minutes. Set aside.
- In a large bowl, sift together one-quarter cupof ground flaxseed, one and one-half cups of rolled oats, one-quarter cup of Bisquick, and one-half teaspoon of cinnamon.
- In a separate bowl, using an electric mixer beat one large egg and one one-quarter cup of milk together. Mix in two medium mashed bananas, one-quarter cup of sweetened applesauce, and three tablespoons of natural peanut butter.
- Combine the wet ingredients, including the cooked quinoa in with the dry ingredients and mix until well incorporated.
- Fold in one-half cup of semi-sweet chocolate chips and one-quarter cup of chopped walnuts.
- Pour the batter evenly into the muffin cups and bake for twenty minutes, or until a toothpick inserted into the middle comes out clean.
- Transfer to a wire rack to cool.
Tried this recipe?Let us know how it was!
