This is a really easy little recipe I found on the Wholesome Baby Food blog, just tweaked. It is full of ‘super foods’ Quinoa and blueberries, great for the family if you’re looking for a sugar free treat. I usually give them to Raff as a snack or serve them with yoghurt for breakfast. They freeze extremely well.
The main benefit of these little gems is the Quinoa (pronounced ‘Keen-Wah’); it’s a great little seed that comes in many forms. I have been using the whole seeds and flakes. This ‘super food’ is packed with protein, and also a great source of iron and fibre. As a family we use the whole seeds within omelettes and salads. For Rafaela we use them with mashed vegetables, stews and fruit for breakfast. It is also great to freeze and grab when heading out the door to beef up the pre-made pouches. This is what I call Raff’s fast food.
Shopping tip: It is readily available is supermarkets, you can find whole seeds, flakes and flours in the Coles health food isle. I bought a 1 kg bag of whole seeds from Costco for $11.99. Bargain!
The recipe below uses quinoa flakes, which is also great for porridge.
Banana & Blueberry Quinoa Muffins
This recipe makes 24 Mini Muffins
Ingredients
2 mashed Bananas
¾ cup of Blueberries (I generally use frozen berries, let them thaw slightly)
1 cup Quinoa (Flakes or Flour)
1 tsp. of Cinnamon Powder
2 Eggs*
1/2 tsp. of Baking Powder
¼ cup of Maple Syrup
2 tsp. of Vanilla bean paste.
Smallest pinch of salt
Method:
Pre heat a fan forced oven to 180 degrees
Mix together all the wet ingredients in a bowl, until well combined. Add dry ingredient to the bowl and mix well.
Lightly spray a non-stick mini muffin pan with some Coconut Oil cooking spray or canola oil spray.
Spoon the batter into the pan and cook for 10-15min, or until they are golden brown.
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