• 1/2 cup oat flour/rolled oats blended
• 1 c cooked quinoa (I used white)
• 1/4 tsp salt
• 1/3 coconut sugar or brown sugar
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp all spice
• 1/4 tsp nutmeg
• 2 mashed bananas
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten
• 1/3 c maple syrup
• 2 large eggs (if vegan, substitute with flax eggs)
• 1 c shredded/finely grated carrot
• a generous 1/2 c chopped walnuts

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Processed with VSCOcam with a6 preset

Processed with VSCOcam with a6 preset

TO DO:

1. Preheat oven to 350 F. Line with metal-lined cupcake tins.
2. Cook quinoa as directed. Allow to cool and absorb excess water.
3. Blend in a blender: rolled oats, brown sugar, salt, baking powder, baking soda and 3 spices.
4. Mash bananas, eggs, maple syrup and vanilla in a medium mixing bowl.
5. Blend banana mash, quinoa, and oat powder mix until fully mixed (10-20 seconds).
6. Pour into a bowl and stir in carrots and walnuts.
7. Use a tablespoon to distribute into cupcake tins. BAKE for 18-20 minutes at 350.

Eat (and try to share)!