Ingredients
- 11/2 cups quinoa flour
- 11/2 cups yellow corn meal
- 1 Tablespoon baking powder
- 3/4 teaspoon salt
- 4 Tablespoons canola oil
- 1/2 cup maple syrup
- 1 banana mashed
- 11/4 cups soy milk
- 5 teaspoons lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh or frozen blueberries
Instructions
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Preheat the oven to 350ºF. Line the cups of a 12-cup muffin tin with paper liners.
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In a small bowl, mash one ripe banana and set it aside.
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In another small cup or bowl, whisk together 11/4 cups soy milk and 5 teaspoons lemon juice and set aside.
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Combine the quinoa flour, cornmeal, baking powder, and salt.
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In a separate bowl, combine oil, maple syrup, banana, and soy milk with lemon juice.
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Stir the wet ingredients into the dry, being careful not to over mix.
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Gently fold in the lemon zest and blueberries.
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Spoon muffin mixture into muffin cups and bake for 25 minutes, or until the muffins start to brown and a toothpick inserted into the center comes out clean.
Recipe Notes
(Vegan & Gluten free)
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