Quinoa Banana Muffins
An original recipe by Liberty Tsighis
This recipe is part of the 30 Ways to Make Quinoa Challenge.
Ingredients
1 cup unbleached All-Purpose flour
3/4 cup wheat germ
1 cup quinoa, cooked
1 tsp baking soda
3/4 cup light brown sugar
2 tbsp flax seed plus 6 tbsp water
8 tbsp (1/2 cup or 1 stick) Smart Balance or butter, melted and room temperature
1 tsp vanilla extract
2 tbsp maple syrup
6-8 very ripe bananas, mashed
1/2 cup walnuts, toasted and chopped (optional)
Instructions
- Prepare quinoa . In a bowl of water soak quinoa for 15 minutes and rinse. Bring to a boil 1 1/4 cup of water then add quinoa and bring back to a boil. Then cover, reduce heat to simmer for 12 minutes, let stand for 10 minutes.
- Preheat oven to 350 degrees.
- Combine flour, wheat germ, quinoa, baking soda and light brown sugar in mixing bowl and set aside.
- In a separate bowl, add flax seed plus 6 tbsp water (this is your egg substitute) let stand for approximately 2 minutes. Then add in melted Smart Balance or butter, vanilla, maple syrup and mashed bananas until well combined.
- Slowly add the banana mixture to flour mixture (either by hand, with a mixer or mixer stand) until well combined.
- Line a muffin pan with baking cups or spray generously with cooking spray. Scoop into muffin tin (I like to use a 1/3 cup measuring cup for even scoops).
- Bake for 50-55 minutes or until a toothpick inserted into middle of muffin comes out clean.
