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Sunday, July 7, 2013

Banana Quinoa Muffins

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I know leftover (cooked) quinoa works in cookies, so this time I decided to give it a go in another baked good. While I don't remember the quinoa making the cookies particularly moist, these banana muffins practically melted in your mouth with each bite. In fact, though I prefer to err on the side of under-baking, these probably could have used a few more minutes in the oven.
Adding quinoa provides an extra boost of nutrition, especially compared to a flour-only muffin. I kept the sugar content pretty low because between the ripe bananas and the raisins these were plenty sweet. I do recommend storing them in the fridge and eating them within 3 or 4 days. I'm guessing they would also freeze and reheat well.

Now you have two excuses to make extra quinoa when you're making a pot of it for dinner!

One Year Ago: Avalanche Bars
Two Years Ago: Gorgonzola Smashed Potatoes
Three Years Ago: Frozen Cherry Limeade Pie

Banana Quinoa Muffins
adapted from The Children's Aid Society

-2 cups cooked quinoa
-2 medium bananas, peeled and mashed
-2 large eggs
-1/2 cup buttermilk
-1/3 cup sugar
-1 tsp vanilla extract
-1/2 cup all-purpose flour
-1/2 cup whole wheat flour
-1/2 tsp baking soda
-1 1/2 tsp baking powder
-1/2 tsp ground cinnamon
-pinch of salt
-1/3 cup raisins

1. Preheat oven to 400F. Coat a muffin pan with cooking spray and set aside.
2. In a large bowl, combine the mashed bananas, eggs, buttermilk, sugar, and vanilla extract. Add the quinoa and raisins. Mix well and set aside.
3. In a separate bowl, whisk together the flours, baking soda, baking powder, cinnamon, and salt. Add the flour mixture to the quinoa mixture, stirring just until combined.
4. Divide batter evenly amongst prepared muffin cups. Bake for 25-28 muffins, or until golden brown. Remove from oven and allow to cool for 5-10 minutes before removing muffins from pan to cool completely on a wire rack.
*Store in an airtight container in the fridge