Start your day off right with a delightful twist on breakfast that’s not only delicious but also packed with nutrients! Our Banana Quinoa Breakfast Bakes are the perfect combination of sweet, wholesome ingredients that will leave you feeling energized and satisfied. Imagine the aroma of ripe bananas and warm cinnamon wafting through your kitchen as you whip up these easy-to-make treats. Whether you're rushing out the door or enjoying a leisurely morning at home, these breakfast bakes are a game-changer. Ready to elevate your breakfast routine? Let’s dive into this simple yet scrumptious recipe that will have your taste buds dancing!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 ripe bananas
- 1 cup cooked quinoa
- 1/2 cup rolled oats
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 6-cup muffin tin with silicone liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, mash the ripe bananas thoroughly using a fork until they become a smooth, creamy consistency.
- Add the cooked quinoa to the mashed bananas and mix well, ensuring the quinoa is evenly distributed throughout the mixture.
- Incorporate the rolled oats, honey, vanilla extract, cinnamon, and salt into the banana-quinoa mixture. Stir until all ingredients are completely combined and form a uniform batter.
- If using, fold in the chopped nuts, distributing them evenly throughout the mixture.
- Carefully spoon the batter into the prepared muffin tin, filling each cup approximately 3/4 full to allow room for slight rising during baking.
- Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the breakfast bakes cool in the tin for 5-10 minutes before transferring to a wire rack to cool completely.
- Serve warm or at room temperature. These breakfast bakes can be stored in an airtight container in the refrigerator for up to 5 days.
Tips
- Use Ripe Bananas: The riper the bananas, the sweeter your breakfast bakes will be. Look for bananas with brown spots for optimal flavor.
- Cooked Quinoa: Make sure your quinoa is fully cooked and cooled before adding it to the mixture. This will help maintain the right texture in your bakes.
- Customize Your Nuts: Feel free to experiment with different nuts or seeds! Walnuts, pecans, or even sunflower seeds can add a delightful crunch and extra nutrition.
- Don’t Overmix: When combining the ingredients, mix just until everything is combined. Overmixing can lead to denser bakes.
- Check for Doneness: Ovens can vary, so keep an eye on your bakes. Use a toothpick to check for doneness; it should come out clean when they’re ready.
- Storage: These bakes store well! Keep them in an airtight container in the fridge for up to 5 days, making them a perfect grab-and-go breakfast option.
- Serving Suggestions: Serve warm or at room temperature. For an extra treat, top with a dollop of yogurt or a drizzle of maple syrup before enjoying!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 6g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
