So we all know the saying “when the cats away, the mouse will play”, right? Well, that happened to me yesterday. My husband was out at a music festival all day and I went a little baking-overboard. I baked 5 different recipes. This is one of the creations that came out of the day.
As you can probably tell, I love breakfast foods. Especially on the weekend. During the week, breakfast is always a green smoothie or some oatmeal. But on the weekends, I vary my selections much more. I found some really delicious looking blueberries at the market and couldn’t resist baking with them right away.
I haven’t posted in a while because some of my original creations have been total busts. I had some matcha muffins backfire on me, a few bland “granola” recipes, and even a few bars (which are my normal go-to!) turn out boring. However, I think these turned out well.
These took a bit more prep work than my normal recipes. That said, they took about 20 minutes in total – much more normal prep time for a baked good. 🙂
Also, the thing I love about these is that they are packed with quinoa & flax seed and you can’t even tell they’re super healthy. You could even throw some chia seeds in there if you wanted the extra fiber & protein!
- 1½ cups gluten-free oats
- 1 cup cooked & cooled quinoa
- 1/4 cup organic flax seeds, or flax seed powder
- 1 teaspoon baking powder
- ⅓ cup coconut sugar
- 1 cup mashed bananas – the more ripe, the sweeter they’ll be
- 2/3 cup unsweetened applesauce
- 2 tablespoons creamy almond butter
- 1 teaspoon vanilla
- Pint of fresh blueberries – bonus points if they come from a farmer’s market!
- Cook quinoa over the stove per the directions on the box, let it cool
- In a medium bowl, combine quinoa & dry ingredients – mix together; set aside
- In a seperate bowl, mash bananas. Once mashed, add in vanilla, applesauce and cashew or almond butter.
- Beat until well mixed
- Add dry ingredients to bowl with the mashed banana mixture; beat until combined
- Wash blueberries and hand mix in
- Scoop mixture into a muffin tin
- You can add an extra oatmeal crumble if you’d like. This is optional, but all I did to create the crumble was mix together a bit of almond milk + oats, tossed with a bit of agave. Sprinkle the crumble on top, if you choose to use it.
- Bake at 350 degrees for 18-20 minutes, or until edges start to brown
Totally up to you, but I like to eat these piping hot (but that’s how I eat everything!)
These would be great to prep on a Sunday for the family and eat all week long! Or, freeze them and warn them a bit before grabbing on the go.
These would be great with strawberries, cherries, blackberries…the list is endless!
Give them a shot with some different fruit and let me know what you think! Happy breakfasting!