Gluten-Free Banana Quinoa Muffins

Quinoa flour is packed with protein too (quinoa is the only plant-based protein with all 9 essential amino acids). It also has a strong flavor - nutty, earthy and not-too-sweet. It's definitely a flour worth experimenting with if you're on a gluten-free diet like me.


I made a few batches of these muffins to test them out. My family went crazy for them. They were eating muffins for breakfast and dessert! Within a few days, two dozen of these muffins made their way into the bellies of my hungry, gluten-free family.

Now back to the gluten-free banana quinoa muffins. Be sure to hide a few of these muffins before your family gets wind that you made these happy GF treats!

Ingredients:

• 2 cups quinoa flour
• 2 Tbsp. ground flaxseed meal
• 1 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 2 eggs
• 1/2 cup milk
• 1/2 cup raw honey
• 4 Tbsp. butter, softened
• 1 tsp. vanilla extract
• 1 very ripe banana, mashed
• 1/2 cup chocolate chips
• 1 regular banana (optional - for topping)

Directions:

1. Preheat oven to 375 degrees F.
2. Generously grease a 12-muffin tin with cooking spray or butter. Set aside.
3. In a medium mixing bowl, combine all dry ingredients (quinoa flour, flaxseed meal, baking soda, cinnamon, salt). Set aside.
4. Using your mixer, combine all wet ingredients (milk, honey, eggs, butter, vanilla, ripe mashed banana) in a large bowl and mix well.
5. Slowly add dry ingredients to wet ingredients until all ingredients are combined (about 60 seconds). Scrape the sides and continue to mix for 15 seconds.
6. Fold chocolate chips into muffin batter.
7. Add batter to muffin tin, dividing mixture evenly among the 12 muffin tins.
8. Slice a banana into 1/2 inch slices. Add slice on top of each muffin (optional).
9. Place muffins in the oven for 18-20 minutes or until toothpick comes out clear.
10. Serve immediately for best results. Store muffins in an airtight container for up to three days.