Banana Quinoa Muffins
We've found this recipe to be fairly versatile making them into cupcakes (just added frosting), loaf bread, pancakes & even Cake Pops. In our experience the cooking time has needed to be cut down, even with preferring things well-done.
Top 8 allergen free with egg alternative, corn free, coconut free
Ingredients
1/2 cup Quinoa flour
1/2 cup Quinoa, cooked
2 Tbsp Honey (check ingredients for purity)
1/4 tsp Vanilla extract (optional)
2 tsp Baking powder (corn free)
1 tsp Baking soda
1/2 tsp Sea salt
2 Very ripe bananas*
2 Eggs*
Substitutions: 8-10 Dates make a great substitution for bananas (ragweed/latex allergic) & add sweetness (honey may need to be decreased). Egg substitutions can be done to avoid allergens or make vegan.
Directions
Preheat oven to 400°F. Mix flour & quinoa with dry ingredients. In a separate bowl mix together bananas, eggs, vanilla and honey; add to dry ingredients. Spoon into greased muffin tins or use muffin papers, filling halfway. Bake 10-20 minutes at 400°F.
For cake pops - Oil each holder & place pop sticks into grooves once preheated. Spoon batter into oiled & preheated Baby Cakes machine. Each spot holds about a tablespoon of batter. These cook in 5 minutes & cool in about 2. Yes, the kiddos timed the cool down so they could snag some without burning their mouths!