Blueberry Banana Muffins

Updated at: Tue, 09 Jan 2024 22:26:40 GMT

Step 1

Preheat oven to 350 degrees

Step 2

Line a muffin tin with baking cups. Mix the non-dairy milk and ground flaxseeds in a small mixing bowl or cup and let sit for a couple of minutes so it can form flax "eggs." Set aside.

Step 3

To prepare toasted quinoa, add the quinoa and 2 tablespoons of water into a large nonstick skillet over medium-high heat, and stir the quinoa occasionally, until it is lightly dried out and toasted, about 15 minutes. Stir it enough so that it doesn't stick to the pan. It will make slight popping sounds as it approaches being done. Mix the quinoa in a large bowl with the sunflower seeds and coconut flakes.

Step 4

In a food processor, combine the flax "eggs," bananas, corn kernels, dates, baking powder, almond flour and whole-wheat flour (or oat flour). Process until a nice evenly mixed dough is formed.

Step 5

Add the toasted quinoa-sunflower seed mixture to the large bowl containing the dough and mix in well. Add blueberries by folding them in.

Step 6

Divide the batter evenly between muffin tins about 3/4 of the way full. Sprinkle the tops of each muffin with the rest of the blueberries.

Step 7

Bake 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges are golden brown. Don't try to remove the muffin cups before they are completely cooled because they will stick to the paper.

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