As a working mom of many, after school snacks are always the hardest for me to have prepared by the 3:30 hunger call. My kids arrive starving from their active day, arrive exhausted from mine so this last week I decided to ‘health-veganize’ an old banana bread recipe for wholesome goodness. Using a bunch, literally, of over ripe bananas gifted from a friend I was able to make two dozen muffins before work in around 20 minutes total time!
Saving time and bananas we all arrived home today to a plate full of absolute deliciousness for kids and adults alike!
3 regular sized overripe bananas or 6 small bananas of any type
1/2 cup quinoa
3/4 cup whole wheat flour
3/4 cup white flour
1/4 cup walnuts *optional*
1/2 cup Organic Soy or Almond milk
1/2 cup Apple juice (I used fresh apples but store bought also works)
1/4 cup coconut oil
Preheat oven to 350f/175c
Sift dry ingredients together making a well in the center.
Add wet ingredients to the well folding into the dry mixture
add any additions, walnuts, raisins, cranberries, blueberries etc
Pour batter into the nonstick muffin tins until 3/4 of the way full
Place in the oven on the middle rack for 12-17 minutes
Take out of the oven when golden brown, let cool
You can make a coconut butter frosting or just eat warm! An any age delight!
@2014 Hillary Sapulveda