Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 12 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
12
- 1/2 cup raw sugar
- 1 1/4 cup milk
- 2tablespoons desiccated coconut (plus 2 tsp extra to decorate)
- 2teaspoons vanilla extract
- 1 large banana, mashed
- 1 lime rind, finely grated
- 1/2 cup rice flour
- 1/4 cup sunflower oil
- 1 egg, whisked
- 1/4 cup quinoa flakes
- 1 1/2 cup gluten-free self-raising flour
Nutrition per serving
925kJ
Protein
3.0grams
Sugars
11.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C. Line a 12-hole medium muffin pan with paper cases.
Step 2 of 4
Sift flours into a large bowl. Add quinoa, sugar, coconut, lime rind and a pinch of salt. Mix to combine. Make a well in the centre.
Step 3 of 4
Combine milk, oil, egg and vanilla in a jug. Add liquid and banana to dry ingredients. Stir gently with a spoon until just combined.
Step 4 of 4
Spoon mixture evenly between paper cases, about three-quarters full. Sprinkle each with a little extra coconut. Bake for 25 minutes or until golden. Cool on a wire rack before serving.
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