Healthy chocolate banana quinoa muffins

Ingredients for 1 servings:

• 150g quinoa
• 3 banana(s), ripe
• 150 ml milk, e.g. B. Oat drink
• 40 g coconut oil, melted, alternatively butter
• 50 g sweetener, e.g. maple syrup
• 70 g ground flaxseed
• 80 g almonds, grated
• 30 g baking cocoa, unsweetened
• 2 tsp baking powder
• n. B. Salt
• ¼ tsp vanilla, ground
• 50 g chocolate drops, sugar-free

Instructions

Working time approx. 15 minutes; Rest time approx. 8 hours 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 55 minutes

without sugar and flour, as breakfast or sweet snack in between, makes 10 pieces

Soak the quinoa overnight or for at least eight hours before baking. Then drain in a sieve. Preheat the oven to 200°C (top/bottom heat). Line a muffin tin with baking cups. Mash the bananas in a bowl. Add the milk, melted coconut oil, sweetener, and flaxseeds and stir in. Let stand for 10 minutes. Fold the drained quinoa into the mixture. Mix the almonds, cocoa, baking powder, salt, and vanilla and fold into the batter, along with the chocolate chips. Divide the batter among the muffin tins and bake in the preheated oven on the middle rack for about 30 minutes. The muffins taste fantastic even when lukewarm.