Description
A healthy and delicious snack or breakfast on the go!
Ingredients
- 1-½ cup Quinoa, Cooked
- 1-½ cup Quick Cooking Oats
- 1 cup Coconut, Toasted
- ¼ cups Flax Seed Meal
- 1 Tablespoon Cinnamon
- 2 dashes Nutmeg
- ½ teaspoons Salt
- ¼ cups Honey
- 1 cup Mashed Bananas (for 1 Cup You’ll Need About 2-3 Bananas)
- ½ cups Vanilla Coconut Milk
- 2 whole Eggs
- 2 teaspoons Vanilla
- ¼ cups Coconut For The Top (optional)
Preparation
Preheat oven to 350 F and spray two 24-count mini muffin tins with non stick cooking spray (recipe makes roughly 30 so you don’t need to spray the entire second pan).
In a large bowl combine cooked quinoa, oats, 1 cup of coconut, flax seed meal, cinnamon, nutmeg, and salt. Set aside.
In a medium bowl whisk together honey, banana, coconut milk, eggs, and vanilla. When smooth, stir the banana mixture into the oat mixture using a wooden spoon. Stir just until combined.
Use a tablespoon sized scoop to place heaping tablespoons of the dough into each cavity. Top with a pinch of additional coconut if desired.
Bake for 12-15 minutes, or until the edges are lightly browned and they feel firm when you touch them. Remove pans from oven and set them on a rack. Let the bites sit in the pan for 5 minutes before removing them from the pans with a spoon to a cooling rack.
* I cook my quinoa ahead of time in the rice cooker. For this recipe, I used 1 cup of quinoa and 2 cups of water.
