True Roots inspired muffins

This is my new favorite cookbook (prime day for the win).

It’s like it was written for my eating style – gluten and dairy free without refined sugar!  I love it.  I totally watched Laguna Beach way back in the day.  I lived in LA during the height of that show…and then The Hills…oh MTV days….hahaha.  And now Kristin Cavallari is a legit cookbook author!?!  Crazy times.   Anyway, flipping through the book I am excited about so many recipes.

First, muffins.  Banana quinoa flax muffins to be exact.

I didn’t have quinoa flour on hand though, so I made a few tweaks and suddenly I had an awesome new recipe that I felt like I should share!

The kids LOOOOVE these.  Every morning they beg for them.  I barely got one for myself!

Who would have thought flax and quinoa would be such a hit?  And the quinoa flavor is definitely there even though I nixed the quinoa flour (I still used quinoa flakes).  It’s delightfully nutty and textured and slightly sweet but just barely so.

Quinoa and Flax Banana Muffins (inspired by True Roots)

Ingredients:

• 3/4 cup quinoa flakes
• 1/2 cup quick oats
• 1/4 cup almond meal
• 1/4 cup ground flax
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnnamon
• 2 ripe bananas, mashed
• 1/2 cup maple syrup
• 1/2 cup almond milk
• 3 eggs

Directions:

Pre-het oven to 375 degrees F.

In a large mixing bowl, mash the bananas and then add in the rest of the liquid ingredients (maple syrup, milk, and eggs).  Stir to combine and then add in the dry ingredients.

Stir until well combined and then pour into greased muffin tins.  Mine filled 15.

Bake for 15 minutes (or until a toothpick comes out of the center clean).

Allow them to cool and then pop them out from the tin and enjoy.

They are fluffy because of how many eggs are in the them, and yet they totally packed with wholesome ingredients so they are super nutritious!  Thanks to the quinoa flakes and eggs they are packed with protein.  And then the flax gives them the awesome omega 3 fatty acids (which is why they aren’t dry despite having no oil)!  And then there’s all that fiber from the oats and flax too!

Most importantly…they are so yummy!

Kid and adult approved. 🙂

I have a few other recipes that I’m eyeing from Kristin’s cookbook, but if my take on this muffin doesn’t entice you then I don’t know what will.  Maybe the flourless cashew butter cookies?  Or the chickpea fries??  Prosciutto wrapped whole trout?  I know…there are so many options!