Prefer a savory start to your day? This one’s for you. Though more often seen at the dinner table, crunchy, nutty quinoa can be an unexpected but appealing addition to the breakfast table, too. For a one-dish whole-grain breakfast, we love it paired with tender smoked salmon and a sunny, runny fried egg.
A combo of whole wheat flour and omega-3 rich flax meal gives these muffins their tender crumb, while ripe bananas, almonds, and vanilla add just the right balance of crunch and sweetness. Mix the batter together in a blink, bake them in the oven for just 25 minutes, and pop one in your bag for a warm breakfast on the go.
Don’t toss those ripe bananas out. Use them to bake banana muffins instead. This recipe uses whole-wheat flour and adds flax meal to the mix for a healthier version of your beloved muffins. Topped with almonds, they’re perfect for breakfast or as a snack.
Ingredients
Directions
Heat oven to 375 F.
Line a standard 12-cup muffin tin with paper liners.
Whisk together the flour, sugar, flax meal, baking soda, and salt in a large bowl.
In a separate bowl, whisk together the bananas, eggs, yogurt, butter, and vanilla extract. Whisk the wet ingredients into the dry ingredients until just combined.
Divide the batter among the prepared muffin cups and top with the almonds.
Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.
Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.