12 Servings
35 Minutes
Allergens
Although I love my banana nut muffin recipe, I have been getting emails requesting a sugar free muffins without nut butter. I created this quinoa muffin years ago and I’m excited to share it with all you resetters! (Reset With Rorie – Take The 10-Day Sugar Free Challenge)
Yields 12 muffins
Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with paper baking cups and set aside.
In a food processor fitted with an S blade or in a stand mixer stiffen egg whites then add yolks. Add in bananas and vanilla, mix for two to three minutes until the bananas are totally smooth and the mixture grows.
Divide batter into 12 muffin cups. Sprinkle with topping(s) of your choice. Bake for 24-28 minutes. Allow to cool and refrigerate.
In another bowl combine dry ingredients. Add dry ingredients to the food processor and blend well. If you would like to add some of the topping(s) of your choice to the batter, add once it’s mixed.
Notes:
These muffins freeze beautifully.
quinoa can i make this recipe with regular quinoa?
I don’t know how it would turn out, I think quinoa flakes has a different consistency than regular quinoa.
Flakes? What’s quinoa flakes?
The difference between quinoa and quinoa flakes is that the flakes are ready in no time. It’s essentially like instant oatmeal. They can be found in most grocery stores.
delicious and healthy!!!
So confused – the quinoa was hard!