This recipe was born out of laziness, really. I’m not a vegan, but enjoy the challenge of cooking without animal products. This ended up being a vegan recipe simply because I was too lazy to walk to the shops for buttermilk. I had just made a curry and had leftover coconut milk, so decided to use that. The quinoa came from me overcooking a batch that was meant for a salad and not wanting to waste it. I hate wasting food.
Makes 24 small muffins
3 cups self raising flour
1/2 cup baking cocoa
1 tsp baking powder
2/3 cup light muscovado sugar
1/2 tsp salt
2 cups cooked quinoa
3 overripe bananas, smooshed
400mL coconut milk
1/2 cup olive oil
Juice of 1/2 lemon
115g choc chips (or half a packet)
Preheat your oven to 180C
1. Mix the coconut milk and lemon juice together in a small bowl.
2. Mix the wet ingredients together (including coconut milk mixture) in a medium sized bowl. Add the cooked quinoa and mix thoroughly.
3. Mix the dry ingredients together (except for the choc chips) in a separate large bowl. Sift the flour, cocoa, and baking powder, if you’re not lazy like me.
3. Add the wet ingredients to the dry ingredients. Mix until all ingredients are wet and creates a batter, but don’t over mix. The reaction between the self raising flour and the acidity of the lemon juice should be taking place and you don’t want to beat the air out of it.
4. Grease a 12 cup muffin/cupcake tin. Spoon the batter into each cup, filling them almost to the top.
5. Bake in the oven for about 25 mins.
6. Clean your tray and fill it with the other half of the mixture. Obviously, you don’t have to do this if you’re fancy and have two trays.
These muffins are a treat and in no way healthy, but I figure it’s the only way I’m going to get my fussy 6 year old to eat quinoa.