I don’t like to make time for a complicated breakfast, but cold cereal with milk isn’t very satisfying. A few years ago I stumbled across this recipe for a breakfast “muffin” based on quinoa flakes. I really like it, but even that is too fussy for a morning (plus I don’t like dealing with partial bananas), so I sort of scaled it up to be made in muffin tins. Over the years I’ve tinkered with the ingredients, partly because quinoa flakes have doubled in price!! This is my current recipe. It makes about 18 muffins, which I throw in the freezer (after they cool). I microwave one for 1.3 minutes at 50% power for breakfast. They also pack well as a snack!


3-4 mashed bananas
4 eggs
2 c quinoa flakes
1/2 c coconut flour
1 c almond meal
1/4 c extra virgin coconut oil
1/4 c plain yogurt (full fat)
1.5 c water
1/4 c ground flax
2 TB ground chia
1 tsp cinnamon
pinch nutmeg
2 cups coconut flakes
1 cup chocolate chips (mini)

Instructions: mix everything together (I use my hand mixer) and put into greased muffin tins. Bake at 350F for about 30 minutes. Makes 18 muffins

They don’t rise at all, and I don’t have any pictures even though I’ve been making them for years!