Quinoa Banana Muffins Recipes

QUINOA BANANA MUFFINS

Steps:

• If needed, cook and cool the quinoa. See below for instructions.
• Preheat the oven to 375. Line a muffin tin with 12 silicone muffin liners (or use the parchment paper liners)
• Mash the banana with a fork.
• Add the ground flax and water to the mashed bananas and stir well.
• Add the almond flour, oat flour, coconut sugar and baking powder to the banana mixture and stir well.
• Add the cooked, cooled quinoa to the bowl and stir well to incorporate.
• Add the peanut butter to the batter and stir well, making sure it's fully incorporated and mixed in.
• Add 3 tbsp. of the shredded coconut and all of the chocolate chips to the batter and stir to distribute.
• Use a 1/4 cup measuring cup to divide the batter into the muffin liners. If you have leftover batter, try to divide it evenly among the muffins.
• Top the muffins with a sprinkle of shredded coconut.
• Bake at 375F for 30 minutes.
• Take out and allow to cool completely. Remove from liners and enjoy!

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

QUINOA BANANA MUFFINS

Steps:

• Rinse quinoa thoroughly under running water using a fine mesh strainer. Put the rinsed quinoa in a pot and add 2 cups water. Bring up to a boil, then reduce heat to simmer and cover with a lid. Cook for 15 minutes then remove lid and fluff with a fork. Set aside to cool off.
• Mix together the flours, maple sugar, baking powder, and salt in a bowl. Stir in 2 cups of the cooked quinoa (reserve the rest to eat another day) and set the bowl of dry ingredients aside. In another bowl, combine the ground flaxseed with the 3 remaining tablespoons of water. Whisk together and let it rest for 5 minutes. The flax and water mixture will become gooey. Add in the almond milk, vanilla, and coconut oil. You may need to warm the coconut oil to liquefy it before mixing it inches Whisk the wet ingredients together, then pour into the dry ingredients all at once. Mix until all the ingredients are just combined.
• Spoon out half of the batter into a muffin tin. Use muffin cups if you're pan is prone to sticking. Peel the bananas and cut into 1-inch pieces. Place one piece of banana in the center of each muffin then cover with the rest of the batter. Bake at 350 degrees for 30-35 minutes. Remove from the oven and let cool. Sprinkle a little cinnamon on top for extra flavor (optional).
• Tip 1: You can find granulated maple sugar at the health food store. If you can't find it, try another substitute such as coconut nectar or just regular brown sugar. Tip 2: If you're wondering about the ground flaxseed and water mixture, it's a vegan substitute for an egg. It works great to gel things together! You can also find ground flaxseed at your local health food store.

BANANA-QUINOA MUFFINS (WHEAT FREE)

Steps:

• Preheat oven to 400 degrees.
• Mix flour and flakes with the other dry ingredients.
• In a separate bowl, mix together bananas, eggs and honey; add to dry ingredients.
• Pour into greased muffins tins.
• Bake for 20-25 minutes.
• NOTES) Fill muffin tins 1/2 full; for waffles, add 3 tablespoons vegetable oil and 1/2 cup milk or until desired consistency.