I am a big fan of preparing ahead for meals. It means my week is less stressful and more organised, which also means I stick to healthier options. This week I had so many things going on that I completely forgot about the mix of quinoa and wild rice made up to add to salads or to use as a base for hot dishes. There was no way I was going to waste this precious bundle of nutrients. So from there….the wild rice and quinoa muffin was born with the ever-so-complimentary additions of date and banana.
The quinoa and wild rice somehow combines with the rest of the ingredients into the perfect mix of crunchy, chewy, and delicious sticky sweetness…
The ultimate must-have’s in a muffin? I think so! Even the nutrient profile is impressive, delivering all 9 essential amino acids (proteins) as well as a good dose of fibre and healthy fats.
½ cup almond flour
1 scoop protein powder
2 cups cooked quinoa & wild rice mix*
1 cup wholemeal spelt flour
1 ½ teaspoons baking powder
¼ cup organic coconut sugar*
2 ripe bananas mashed
1 large free range egg
¾ cup milk (I used unsweetened almond milk)
1 teaspoon natural vanilla extract
½ cup dates
Cinnamon for dusting
* use ¾ cup dry quinoa and ¼ cup dry wild rice – cook with 2 cups of water
* OR ¼ cup rapadura sugar OR ¼ cup brown sugar OR 3 tablespoons honey OR stevia
Pre-heat oven to 180C. Combine almond flour, protein powder, quinoa and wild rice mix, spelt flour, baking powder, and coconut sugar in a bowl. In a separate bowl, combine the bananas, egg, milk, and vanilla. Mix the wet ingredients into the dry ingredients.
Finely chop the dates and fold into the mixture. Scoop into a muffin tin and place in pre-heated oven. Bake for 25 to 30 minutes or until golden and the skewer comes out clean. Dust muffins with cinnamon and enjoy warm with a cup of tea.
You might think that this muffin combination is a bit strange.
But don’t knock it until you’ve tried it. It really delivers on taste.
Link of the day:
Rhubarb & Raspberry Tart