After a busy few weeks of conferences, travel, running, and work (dissertating), I finally found some time to bake last weekend.
Muffins are one of my favorite things to bake, in part because they are so quick and easy, and in part because it is so easy to create delicious, HEALTHY recipes.
These are based on one of my favorite recipes for quinoa whole wheat muffins, but they taste like really good banana bread. They are lightly sweetened, moist, and just a little bit chewy from the quinoa. I added blueberries just for fun, and was very happy with the combination.
Muffins like these make a great on-the-go breakfast, because they are hearty and high in protein and fiber. They are also a wonderful afternoon snack, especially when toasted and slathered in almond butter.
I like quinoa muffins because I always end up cooking more quinoa than I need. However, if you have leftovers of some other grain, feel free to use that instead. I have successfully substituted cooked brown rice in my quinoa whole wheat muffins, and I imagine that other small grains like millet would work well, too.
2 overripe bananas, mashed
1.5 cups flour (I used all whole wheat)
1.5 cups cooked quinoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup sugar
1/2 cup almond milk or milk
1 teaspoon vanilla extract
1 tablespoon lemon juice
2 cups frozen blueberries
1.Preheat the oven to 350 degrees and line 12 muffin tins with paper liners or spray with nonstick cooking spray.
2. Dump all of the ingredients except for the blueberries in a large bowl.
3. Stir gently until just combined, then fold in frozen blueberries.
4. Divide batter among 12 regular size muffin tins. Bake for 20 to 25 minutes, until a tester inserted at the center comes out clean.
Makes 12 muffins.