Healthy or not, these are the best muffins I've made in a long, long time. They're moist. They're packed with flavor. They're rich. They can be eaten for breakfast, a snack or dessert. They're absolutely amazing.
Alter Eco sent over some products for me to sample, and I was excited to whip something up using them. They always have the best globally crafted, organic products, so after all of the holiday indulgences I was roaring to get to the kitchen and use them. I was determined to use both the Organic Royal Black Quinoa and the Organic Mascobado Cane Sugar in one masterpiece, so that's what I did. I filled the rest of the gaps with delicious ingredients such as bananas, cocoa powder and chocolate chips. The result was nothing short of amazing.
Now on to the GIVEAWAY!! Alter Eco is generously providing 1 (one) bag of Organic Royal Black Quinoa and 1 (one) bag of Organic Mascobado Cane Sugar to 1 (one) lucky reader of The Savvy Kitchen!! Enter below for a chance to win and make these delicious muffins on your own! Contest is open until February 4th at 11:59pm. Good luck :)
a Rafflecopter giveaway
Giveaway is open until Wednesday, February 4th at 11:59pm EST. Winner will be announced February 5th. Contest open to US residents only. Winner will be drawn at random and contacted by email. Winner will have 48 hours to respond before another winner is chosen. Good luck!!
Note: Alter Eco graciously provided me with personal samples and the products for this giveaway. All comments and opinions are my own.
Ingredients
Makes 15 muffins
- 2 ripe bananas, mashed
- 1/3 cup milk
- 3 tbsp. canola oil
- 2 eggs
- 1 tsp. vanilla extract
- 1/2 cup organic black quinoa, cooked and cooled
- 3/4 cup organic cane sugar
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 1/8 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Line a muffin tin with baking cups (you can also use mini muffin tins if desired). Set aside.
In a large bowl, mix the bananas, milk, oil, eggs and vanilla. Add the cooked quinoa and stir to combine.
In a separate bowl, combine the sugar, flour, cocoa power, salt, baking soda and baking powder.
Slowly add the dry ingredients to the wet ingredients and stir until just combined. Fold in the chocolate chips.
Divide the batter evenly among the muffin tins, filling about 3/4 full.
Bake for 17-20 minutes or until a toothpick inserted comes out clean (10-12 minutes for mini muffins). Remove muffins from the tin and allow to cool on a cooling rack. Store in an airtight container.
Source: SK Original
Source: SK Original
