These quinoa banana muffins were a huge surprise. I’ve been meaning to make some muffins using cooked quinoa for a long time, and I finally got around to it tonight. I was inspired by this recipe, but I made quite a few changes, and I wasn’t at all sure how they would turn out. Luckily for the whole family, the end result was delicious. I’ll try not to eat them all before the kids wake up tomorrow!

Quinoa banana muffins

Ingredients

Makes 24 mini muffins or 12 regular muffins.

• 1 cup oat flour (just put a cup of rolled outs in a food processor)
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
•  2–3 tablespoons coconut oil, melted (preferably virgin, unrefined—it tastes and smells so much better)
• 2 mashed bananas (small-medium)
• 1/2 cup plain unsweetened yogurt
  
• 1/4 cup date paste
• 1 cup cooked quinoa

Method

1. Heat oven to 350F / 175C.
2. Mix the dry ingredients in a bowl.
3. In another bowl, mix the wet ingredients.
4. Combine, and then spoon into muffin trays.
5. Bake for 20 minutes or until they start to brown a little on top.

Tags: Easy-to-double, Freezer-friendly, Gluten-free, Quick-and-easy