Breakfast Cups

Apple Banana Quinoa Breakfast Cups

Muffins for Breakfast? Yes Please! Lucky for you, I’ve created a recipe that is completely clean: no gluten, dairy, or refined sugars! You can have your muffin and eat it, too. Get that sweet fix without causing damage to your body or derailing your diet.

These are great for kids and are perfect for the back to school too! Our morning routine can get pretty crazy (mom’s you all know what I’m talking about) if you are not prepared ahead of time and these are just as easy as it gets to grab-and-go so you (and the kiddos) never miss breakfast and get your nutrition as well.

Yield: 12

Ingredients

  • ½ cup unsweetened applesauce
  • 1 cup mashed banana (about 3 bananas)
  • 1 banana for slicing
  • 1 cup cooked quinoa (about ½ cup dry)
  • 2 ½ cups old-fashioned oats
  • ½ cup almond milk
  • ¼ cup honey
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 apple, peeled and chopped

Instructions

Preheat oven to 375 degrees. Lightly grease a muffin tin (I use olive oil).

Cook the quinoa. Bring ¾ up water to a boil, pour in ½ cup dry quinoa, reduce to a simmer until fluffy—about 12 minutes.

Mix applesauce, mashed banana, almond milk, honey and vanilla in a bowl.

Mix dry ingredients (quinoa, oats, cinnamon) in a separate bowl. Slowly stir the wet into the dry until fully combined.

Peel core and chop up an apple. Mix the apple chunks into the bowl.

Fill each of the muffin cups to the top with the quinoa mixture. Add a banana slice or two to the top of each.

Bake for 20-25 minutes.

Let cool for 5 minutes, and then enjoy one warm!

 

Notes

Store in an airtight container in the fridge. Reheat leftovers in the microwave before eating. You can also add some crushed pecans or walnuts to these–experiment!

Boost your muffins by topping them with some nutritious Butta (blend of superfoods and almond butter) for a complete breakfast!

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