Almost RAW♥GIRL

Hello lovelies!
Today I've got a really great breakfast muffin recipe that you really must try out. When you are feeling in the mood for a muffin in the morning, you need to ensure you're getting something that tastes super d e l i c i o u s (that is a must of course), but something that will also give you all the nutrition and energy  you need to get through your busy morning!
Thankfully, these breakfast muffins have it all!

♥ Fluffy Quinoa
♥ Rolled Oats
♥ Smooth Apple Sauce or Purée
♥ Tasty Fruit Pieces
♥ Warm Cinnamon
♥ And just the right hit of Sweetness

Plus, if you make sure to use gluten free oats, its a perfect gluten free breakfast for any one with an intolerance or who wants to just avoid that (it's a pretty good idea either way)!
This recipe calls for apple sauce, but I have made it with smooth apricot purée before too and it came out just as good, maybe a tiny bit better. So there is definitely room for personal tweaks if you feel adventurous!
They taste great when freshly baked and warm from the oven, so if you can't help yourself go ahead! But if you can hold back it's good to know they are just as satisfying when cooled or kept in the refrigerator. They are also easily reheated in the oven (we don't ever use microwaves here! Tsk, tsk!) if you want to go that route as well.

Grab a couple from the fridge in the morning, in the afternoon for a pick-me-up snack, or even after a hard workout session to tame that hunger monster! The choice is completely yours.

Ingredients

• ½ cup apricot purée or apple sauce
• 1 cup mashed ripe bananas (three small bananas)
• 1 apple
  
• 1 cup cooked quinoa (½ cup dry)
• 2 ½ cups raw rolled oats (gluten free if needed)
• ½ cup almond milk (or preferred milk, but almond is amazing in this!)
• ¼ cup agave nectar (or maple syrup / honey etc)
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 extra banana for topping

Instructions:

Preheat your oven to 190°C ( 374° F) and lightly grease your muffin tin with coconut oil. You can use another oil if you wish.
Cook your half a cup of dry quinoa. Bring ¾ cup water to a boil and pour in the quinoa. Reduce the heat to a simmer and stir well. Cook until the quinoa is soft and fluffy, should be about 10-13 minutes.
Once that is done mix your apple sauce or smooth apricot purée, mashed bananas, almond milk, agave and vanilla together in a medium bowl. Next, in a larger bowl mix your dry ingredients and cooked quinoa. Add the wet ingredients little by little into the dry until combined nicely.

Peel and core your apple. Chop it into medium chunks and add into the mixture.
Now fill each of the muffin cups of your tin fully with the quinoa mixture. Add a couple of banana slices to each on top and bake for about 20-25 minutes. Allow to cool and enjoy!

Don't forget you can store these in an airtight container in your refrigerator for the rest of the week. You'll be set for breakfast and/or snacks for a while.
This recipe makes a dozen breakfast muffins for me.
You can experiment with additional ingredients to add extra nutrition and protein. Try topping them with almond butter, bake them with added berries or other fruits, cacao nibs, chia seeds, flaxseeds etc. Whatever takes your fancy.
I Hope you try these beauties out for yourselves. Don't forget to let me know how it goes!