Blueberry Banana Muffins - sweetened with agave
Makes 12 muffins.
Servings 12 muffins
- 2 cups of wholemeal flour
- 1/2 cup of quinoa flakes
- 1 teaspoons of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1 egg beaten
- 2/3 cup of dark agave syrup
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 110 ml of vegetable oil
- 1 cup of buttermilk
- 3 bananas mashed
- 125 g of blueberries frozen is fine
- 1/4 cup of rolled oats
Preheat the oven to 190 degrees celsius (375 Fahrenheit) and line a muffin tin with liners.
Combine the flour, baking soda, baking powder, quinoa, nutmeg and cinnamon in a bowl and whisk to combine.
In a separate bowl combine the egg, buttermilk, oil and agave and whisk to combine. Add to the flour and mix until just combined.
Divide the mixture between the prepared muffin liners, filling them until almost full. Sprinkle the top with the rolled oats and bake for 20 minutes or until golden brown.
Calories: 259kcal | Carbohydrates: 37g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 15mg | Sodium: 74mg | Potassium: 291mg | Fiber: 3g | Sugar: 14g | Vitamin A: 1.5% | Vitamin C: 4.3% | Calcium: 6.5% | Iron: 6.6%