Sugar-Free Banana Quinoa MuffinsAdd To My Recipes
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.
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.
Divide batter into 12 muffin cups. Sprinkle with topping(s) of your choice. Bake for 24-28 minutes. Allow to cool and refrigerate.
These muffins freeze beautifully.
This recipe provided with permission from kosher.com.
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