In a small sauce pan stir together the quinoa and the water and bring to a boil. Cover and reduce heat to low and simmer for 15 minutes. Remove lid and fluff the quinoa with a fork. Allow to cool while you assemble the rest of the batter.
Preheat the oven to 350 degrees F. Line 24 standard size muffin tins with cupcake liners.
In a large mixing bowl mash the banana with a potato masher or fork. Whisk in the honey, egg, oil, chia gel, milk, vanilla, and apple cider vinegar.
In a second mixing bowl combine the flax seeds, all purpose flour, baking powder, salt and cooled quinoa.
Stir the liquid mixture into the flour mixture until just combined. Fold in the blueberries.
Scoop batter into the muffin cups and bake for 20-25 minutes.
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