1 1/3 c quinoa flour (whole wheat or all purpose is fine if you don’t have access to quinoa flour)
1 t baking powder
1/2 t salt
1/2 c firmly packed brown sugar
2 eggs, lightly beaten
2 T melted butter
1 t vanilla extract
2 medium overripe bananas, mashed
1 c cooked quinoa
1 c finely chopped fresh strawberries
1-2 strawberries, thinly sliced (optional for garnish)
Instructions
Directions
1. Preheat the oven to 375°. Prepare a muffin or cupcake tin
with cooking spray or muffin liners. In a small bowl, mix
together the flour, baking powder and salt, and set aside. In a
separate, larger bowl, combine the brown sugar, butter, eggs &
vanilla and whisk until smooth. Mix in the dry flour mixture a
couple tablespoons at a time, stirring together until completely
incorporated.
2. When all the flour has been mixed in, add the mashed
bananas and the quinoa, and mix well. Add the chopped
strawberries (juice & all!) and fold into the muffin batter. Divide
the batter among the prepared muffin cups. Place one
strawberry slice on top of each muffin, and bake for about 25-30
minutes, until a toothpick inserted into the center of one of the
muffins comes out clean.
3. Remove from oven and cool for a couple of minutes before
removing muffins from pan. Cool on a rack for about 10 minutes,
or until ready to serve. Serve for brunch or take some with you to
for a quick
Originally Submitted
5/28/2012
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