Banana Quinoa Breakfast Bakes

These Banana Quinoa Breakfast Bakes can be adapted to suit your needs – whether you need a gluten free version, vegan version or whole wheat version and they’re also low in fat and sugar free

Course Breakfast

Cuisine Healthy

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 518kcal

Author Wendy Polisi

Ingredients

Choose one of the below flour options total ¾ cup:
Gluten Free Versions:
⅓ cup + 1 tablespoon buckwheat flour and ⅓ cup gluten free self raising flour
¾ cup gluten free self raising flour
Wheat Options:
¾ cup whole wheat flour
¾ cup plain flour
Bake
2 teaspoon baking powder
A pinch of salt and baking soda
1 cup cooked quinoa cooled (about ¼ cup dry quinoa)
1 cup mashed banana about 2 medium bananas
½ cup egg whites or 2 eggs or ½ cup applesauce for a vegan version
⅓ cup milk of your choice
2 teaspoon vanilla
Optional: added spices/mix ins or 2 tablespoon honey/maple syrup/sugar if you like things sweet.

US Customary - Metric

Instructions

If you haven’t already, cook your quinoa. Preheat your oven to 180°C/355°F and grease and/or line 3 individual ramekins/baking dishes or a small cake tin.
Combine your chosen flour(s), baking powder, salt, baking soda, quinoa and any other additions (if using).
In a separate bowl, combine your banana, egg whites, milk and vanilla. Mix together your wet and dry ingredients, stirring until just combined. Pour your mixture into your ramekins and place into the oven. Bake for 30-45 minutes or until they are cooked all the way through and golden on top.

Notes

Servings 3, Calories 397, Fat 4.1g, Carbohydrates 73g, Protein 16.6g, Cholesterol 1 mg, Sodium 86mg, Fiber 5.9g, Sugars 8.2g

Nutrition