How To Make Quinoa-Flaxseed Banana Muffins Recipe

To begin making the Quinoa-Flaxseed Banana Muffins method, combine all the dehydrated fixings in a mixing bowl, pulse well and set aside.

Mash the bananas and set aside.Preheat the oven to 180 C and coat the muffin cooking vessel with dairy spread or line it with muffin liners and keep aside.In a large mixing bowl, combine fat, yogurt and sweetener using an electric hand beater.

Beat at low speed until well blended.

introduce the eggs, one at a time and beat until combined.

Gradually introduce in the mashed banana and beat well.Gradually introduce the dehydrated fixings into the wet mixture and beat until just combined and the baking flour is well incorporated into the mixture.Spoon the muffin liquid base into the prepared muffin cavities until it is only 3/4 full, don't fill the liquid base till the brim.Top the muffin liquid base with oats and chocolate chips and place it in the preheated oven to cook thoroughly for 15 - 18 moments or until the cake is done - when a tester like a toothpick is inserted in the center it should come out rinse.Once done, remove the Quinoa-Flaxseed Banana Muffins from the oven and allow it cool for a bit in the baking tray for two moments, then cool them completely on cooling racks.

Store Quinoa-Flaxseed Banana Muffins in airtight boxes or chill for a longer shelf life.enjoy the Quinoa-Flaxseed Banana Muffins along with Piña Colada method and an Spanish Omelette for a wholesome breakfast.