3/4 cup – whole wheat flour
1/2 cup – all-purpose flour
1/2 cup – brown sugar, packed
1 teaspoon – baking powder
1/2 teaspoon – baking soda
1/2 teaspoon – salt
1 1/2 cups – cooked quinoa
3 – eggs
1 cup – mashed ripe banana
1/2 cup – lowfat or fat free milk
1 teaspoon – apple cider vinegar
6 tablespoons – peanut butter
3 tablespoons – vegetable oil
2 teaspoons – vanilla extract
1/2 cup – chopped pitted dates or raisins
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.
Recipe and image provided the Milk Life campaign, representing the nation’s milk companies. MilkLife