Banana Quinoa Breakfast Cups
Recipe courtesy of Solana Nolfo, founder of Solana’s Sweet Life. Follow Solana on Instagram at @solanastar.
This banana quinoa breakfast cups recipe is a one-bowl wonder and so easy to whip up! I often have pre-cooked quinoa in the fridge and bananas “on the verge,” so this is the perfect protein- and fiber-packed recipe to use them up. Customize the flavor of these make-ahead breakfasts/snacks based on the toppings of your choice and enjoy cold or warm, or in between.
Note: I love cassava as a grain-free and gluten-free “partner” flour. If it’s not an ingredient that you keep handy, you can try increasing the almond flour or replacing it with tapioca starch or even possibly oatmeal flour. Play around–enjoy!
INGREDIENTS
- 2 mashed bananas (about ¾ cup)
- 1 teaspoon vanilla extract
- 1 tablespoon coconut sugar or honey, optional
- ¼ cup non-dairy milk
- ½ cup almond flour
- ¼ cup cassava flour
- ½ teaspoon salt
- ½ tablespoon baking powder
- 1 cup cooked (and cooled) quinoa
- 2 tablespoons chia seeds
- Optional toppings: blueberries, chocolate chips, chopped nuts, nut butter, coconut shreds
- Serves 6 (can easily be doubled for a full dozen!)
DIRECTIONS
- Mash the bananas in a mixing bowl and add the vanilla, coconut sugar or honey (if using), and milk. Stir in the quinoa, flours, salt, baking powder and chia seeds.
- Heat oven to 350 degrees and prepare muffin pan. Let mixture sit for 10-12 minutes to let the chia seeds start to gel.
- Fill muffin cups until full and top with ingredients of your choice.
- Bake for 20 minutes.
- Remove cups from muffin pan to cool and store in the refrigerator (or freeze!)