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Who wants something healthy for breakfast or a snack? We did hence we found this recipe for Apple Banana Quinoa Muffins. The original recipe comes from Nicole over at Pumps And Iron, which of course I found on Pinterest (I know I have an addiction). The recipe really sparked our interest since the ingredients are rather easy to find, inexpensive and did not require any special equipment. These are super easy to prepare on vacation or in your own kitchen. Since we only used about 1/8 cup agave nectar the muffins were not sweet and I fell in love with the flavor. As for Genki Husband, he would have rather of had something a bit more sweet in the morning to feed his sweet tooth. I’d probably make these again and freeze most of them for myself as he asked not to have them again. As for the texture, the muffins are of course flour-less so the inside is not airy and light but rather very dense but moist. If you are a non-sweet lover in the morning, I would highly recommend.  Slightly changed from the original recipe to make it vegan approved.

Dry Ingredients

Wet Ingredients

All mixed together.

½ c unsweetened applesauce
1 c mashed very ripe banana, 2-4 bananas
1 cup cooked quinoa (about ½ cup dry)
2 ½ c old-fashioned oats (not instant)
½ c unsweetened almond milk
1/8 – ¼ c agave nectar
2 tsp vanilla extract
1 tsp cinnamon
1 apple, peeled and chopped

Mix it all together in a large bowl. (Or, you can do divide the wet and dry ingredients into two bowl technique if you want but it’s not necessary.)  Divide the batter into 12 equal muffin liners and place into a preheated oven at 375F for about 20-25 minutes.

Before placing in the oven to bake.

Completed – the bananas on top did not come out as nice, they were slimy and tasted terrible. ;(

*Note: These freeze perfectly fine.   I would suggest not putting the sliced banana on top of the muffins because it becomes slimy and does not have a great taste.