Quinoa Cornbread Breakfast Bakes
Try this Quinoa Cornbread Breakfast Bakes recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- -1 teaspoon vanilla
- -3/4 cup bob's red mill gluten free corn bread mix
- -1/4 cup quinoa cooked
- -1/2 mashed banana
- -1 egg
- -1 tablespoon cooconut oil softened
- -1 teaspoon baking powder
- -1/2 cup milk (i used almond)
- Carbohydrate -6.72878888756614 g
- Cholesterol -0.544444443339853 mg
- Fat -0.686731110868101 g
- Fiber -0.653333333333333 g
- Protein -1.7688144435304 g
- Saturated Fat -0.140552222070893 g
- Serving Size 1 1 Serving (-24g)
- Sodium -14.8213333043378 mg
- Sugar -6.07545555423281 g
- Trans Fat 0 g
- Calories -42 calories
Preheat oven to 350F and spray 2 ramekins with nonstick cooking spray. Set aside.In a medium size bowl, mash banana. Then add egg, vanilla, and milk, and mix again.Slowly add in cornbread mix and baking powder and stir. Then, mix in cooked quinoa and finally, the coconut oil.Fill ramekins about â…” - ¾ of the way full. Bake at 350 for about 30 minutes or until you do the toothpick test and it comes out clean.
