Banana, Quinoa and Chia Muffins - Dairy and Sugar Free

We have been trying out lots of different healthy snack recipe's in our house for no other reason than it's fun and good for us. I love taking a recipe and "converting" it to sugar free or dairy free. 

Chia seeds are great for digestion, gluten free and contains 20% Omega 3 ALA, making it a super food for the brain and heart. Chia has eight times more Omega 3 than salmon!

Quinoa (pron. keen-wah) is also high in protein, fibre and iron making it another 'super-food' and again it's gluten free so easy to digest. 

This muffin recipe was adapted from a quick cake mix cookbook I've had for years. I just substituted ingredients and this time around it worked a treat!

You can whip these up for a healthy afternoon snack in about 30 minutes and they have stored well in an air-tight container or freezer too. 

Banana, Quinoa and Chia Muffins (Dairy and Sugar Free)

1 ½ cups of wholemeal flour

3 teaspoons baking powder

60g nuttelex (or milk free margarine)

¼ cup quinoa flakes

1 Tablespoon chia seeds

2 eggs

¼ cup stevia

2 mashed banana’s

¼ cup soy milk

Pre-heat oven to 200’C

Line a 12 cup muffin tray with paper cups or lightly grease.

Rub the flour, baking powder and nuttelex together until they form bread-like crumbs. Add in the remaining ingredients and fold with a large metal spoon until just combined.

Spoon mixture evenly into each muffin cup and bake for 20-25 mins or until lightly golden and cooked through.