Banana Quinoa Cakes
Sponsored post
I tried this recipe recently from GotMilkGotProtein.com and it is so tasty and satisfying. Enjoy two cakes with an 8-ounce glass of milk and get 14 grams protein and 6 grams fiber, helping keep you satisfied and focused all morning long. I love how these cakes are easy to grab and go. You can freeze the extras, which is a welcoming surprise when you’re out of the fresh ones.
Banana Quinoa Cakes
1/2 cup (86 g) chopped pitted dates or raisins
1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners. In a large bowl, stir together both of the flours, brown sugar, flaxseed, baking powder, soda, and salt. Add the quinoa, breaking up the lumps of grains with your fingertips and blending evenly throughout the mixture. Beat the eggs in a second bowl, then blend in the mashed banana, milk, vinegar, peanut butter, oil, and vanilla.
2. Pour the wet ingredients and the dates or raisins into the quinoa mixture and stir just until no flour lumps remain. Do not overmix—a few lumps are okay. Scoop the batter into the prepared muffin tin, filling each about 3/4 full. Bake cakes for 25 to 30 minutes, or until golden brown around the edges and a toothpick inserted in the center comes out clean. Let the cakes stand in the tin for 5 minutes before removing from the pan. Serve warm or at room temperature with a glass of milk.
Makes 6 servings, 2 cakes each with an 8-ounce glass of fat-free milk
Nutrition Facts (per serving): 490 calories, 19 g fat (3 g saturated fat), 110 mg cholesterol, 14 g protein, 71 g carbohydrates, 6 g fiber, 420 mg sodium, 116 mg calcium (10% DV).
Disclosure: I work closely with the national Got Milk? Campaign and they compensated me to post this recipe. The words in the introduction are my own.
You might also enjoy:
Mini Fig-Peach Cobblers with Whole-Grain Topping
Banana Quinoa Cakes
By Published: February 20, 2014
- Yield: 12 cakes (6 Servings)
These quinoa cakes are a satisfying and comforting breakfast.
Ingredients
- 3/4 cup (100 g) whole what flour
- 1/2 cup (62 g) all-purpose flour
- 1/2 cup (115 g) brown sugar packed
- 1 teaspoon (4.6 g) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup (277 g) quinoa cooked
- 3 eggs
- 1 cup (225 g) mashed ripe banana
- 1/2 cup (8 oz) milk lowfat or fat free
- 1 teaspoon (5 ml) apple cider vinegar
- 6 tablespoons (96 g) peanut butter
- 3 tablespoons (45 ml) canola oil
- 2 teaspoons vanilla extract
- 1/2 cup (86 g) pitted dates or raisins chopped
Instructions
- Preheat the oven to 400°F. Line a standard muffin tin with paper liners. In a large bowl, stir together both of the flours, brown sugar, flaxseed, baking powder, soda, and salt. Add the quinoa, breaking up the lumps of grains with your fingertips and blending evenly throughout the mixture. Beat the eggs in a second bowl, then blend in the mashed banana, milk, vinegar, peanut butter, oil, and vanilla.
- Pour the wet ingredients and the dates or raisins into the quinoa mixture and stir just until no flour remains. Do not overmix—a few lumps are okay. Scoop the batter into the prepared muffin tin, filling each about 3/4 full. Bake cakes for 25 to 30 minutes, or until golden brown around the edges and a toothpick inserted in the center comes out clean. Let the cakes stand in the tin for 5 minutes before removing from the pan. Serve warm or at room temperature with a glass of milk.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
