A little planning ahead can go a long way in an allergy household. I try to make muffins every weekend as an easy breakfast for Lance and I as we are heading to work. These muffins are higher in protein than some of my other recipes, and they taste great. Some gluten free recipes dry out rather quickly, but these are still moist and flavorful after 48 hours.
Quinoa Banana Muffins
3 ripe Bananas
1 c. Water
1 vanilla bean, scraped
1/4 c. Maple Syrup
1 scant c. Quinoa Flour**
1 1/2 Tb Chia Seeds, ground*
1 1/2 c. Brown Rice Flour
3 Tb Tapioca Flour
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Coconut Vinegar
2 Tb Olive Oil
Preheat the oven to 375 degrees F. Blend the bananas, water, maple syrup, and vanilla in a blender until smooth and combined. Combine the dry ingredients in a bowl with a whisk and then slowly stir in the banana mixture. Add the olive oil and coconut vinegar right before you pour the batter into a muffin tin.
*I grind the Chia seeds in a coffee grinder. Chia seeds are a fantastic source of omega fatty acids, so I try to use them in smoothies, cereals, and cooking. They act a little like flax and help bind the muffin together. I recommend grinding a neutral tasting grain in the coffee grinder after grinding Chia seeds. Chia seeds leave an oily residue that doesn't taste very pleasant with some flavors.
** I grind bulk sale quinoa grain in my coffee grinder to save on cost. It's far cheaper than buying the flour.
Opened a day later, they still retain moisture and texture
These look so good! I miss banana bread. I made a raw version recently that was pretty good, but flax-y.
ReplyDeleteThese look great--so moist inside! I do miss bananas (can't have them right now) and wonder if pear would do. . . I think I may have to give it a try this weekend! :)
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