An easy and healthy muffin recipe. Start to finish in under an hour!
Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
Sift whole wheat flour, quinoa flour, baking powder, baking soda, and salt into a large bowl.
Combine bananas, strawberries, honey, oil, egg, and vanilla extract in a blender; blend until small chunks remain or mixture is completely smooth. Pour over whole wheat flour mixture; mix until batter is combined.
Spoon batter into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.
Per Serving: 174 calories; protein 3.1g; carbohydrates 26.4g; fat 7.2g; cholesterol 15.5mg; sodium 250.3mg.
The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it night before , then clear it off the next day.