Banana Quinoa Muffins
- 1/2 cup quinoa flour
- 1/4 cup quinoa flakes, if you have a hard time finding these substitute with gluten free oats, millet or replace entirely with unsweetened flaked coconut
- 1/2 cup dark brown sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cardamon (substitute with ginger or cinnamon if preferred)
- 1 cup cooked quinoa
- 1/2 cup finely chopped toasted walnuts (finely chopped dates also nice)
- 1 cup mashed ripe bananas (about 2 large)
- 2 eggs, lightly beaten
- 2 teaspoons pure vanilla extract
Preheat oven to 350. Line a standard muffin pan with baking cups. In a medium bowl, whisk together quinoa flour, quinoa flakes, sugar, baking powder, baking soda, salt and cardamom. Stir in cooked quinoa and nuts. Combine bananas, eggs and vanilla in a small bowl and then fold into quinoa mixture, mixing to form a nice well incorporated batter. Divide batter between muffin cups (an ice cream scoop makes for neat work). Bake until muffins are muffins are set, tops may crack, about 20 minutes. Cool before serving.