Quinoa, pronounced KEEN-wah, is truly an amazing little grain. It doesn't look like much, but it packs a nutritional punch and can be used in anything from salads to pancakes to waffles! It is usually used an a supergrain stand-in for white rice, but it's fun to get creative and make something unusual and delicious with this superfood!
If you love banana bread for breakfast (who doesn't?!), you'll love these little bites of banana bread deliciousness. The quinoa gets just a little bit crispy on the outside, perfectly contrasting the dense interior.
Bonus: These muffins keep really well, so you now have no excuse to not eat breakfast on busy weekdays!
Quinoa Banana Muffins
- 2 bananas
- 1/3 cup Anthony's Organic Extra Virgin Coconut Oil, melted
- 1/4 cup Anthony's Coconut Sugar
- 2 tablespoons Anthony's Chia Seeds
- 1-1/2 cups cooked Anthony's Quinoa*
- 1 cup Anthony's Culinary Almond Flour
- 1/4 cup Anthony's Tapioca Starch
- 1/4 cup chopped raw almonds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 350° F and grease a muffin pan.
- In a mixing bowl, mash the bananas. Stir in the coconut oil, coconut sugar, and chia seeds.
- Mix in the quinoa, almond flour, tapioca starch, and almonds.
- Mix in the baking soda and salt.
- Scoop into 6 greased muffin cups.
- Bake for about 30 minutes.
- Let cool completely before eating; it's so hard to wait but this helps the muffins set up nicely.
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 6 muffins
*To cook quinoa, place 1 cup of rinsed quinoa and 2 cups of water in a saucepan. Bring to a boil. Cover, reduce heat, and cook for 15-20 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. 1 cup of uncooked quinoa yields 2-3 cups cooked quinoa.