Ingredients
Scale
- 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 teaspoon vanilla
- 1/2 cup milk (I used almond)
Instructions
- 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 ⅔ – ¾ of the way full. Bake at 350 for about 30 minutes or until you do the toothpick test and it comes out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes