Adapted from Peas and Thank you Banana Chocolate Chip Millet Muffins.
Sometimes I want something cake-like in the morning and most of the muffins that I make are too dense or fall apart easily. Bring in these muffins which are very moist and fluffy, low in sugar, decent in protein & fiber, and delicious! The calories were more than I would have thought - here is for the whole recipe. I think it made about 18 mini ones.
Calories - 90(HIGH!), Fat - 2.3g, Saturated Fat - 1.4, Sodium - 5mg, Carb - 15g, Fiber - 2g, Protein - 3g
I switched quinoa in for millet, reduced the sugar and used coconut oil instead of canola oil. I also did a version of peanut butter chocolate chip so check out the substitutions for that version too!
BANANA QUINOA MUFFINS or PEANUT BUTTER CHOCOLATE CHIP MUFFINS
2/3 c quinoa flour (toasted ground quinoa)
1/2 c oat flour (ground oatmeal)
1 c whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 bananas, mashed
2 T maple syrup
2 T coconut oil (replace with 2 T peanut butter for pb muffins)
1 T flaxseed
1/2 c almond milk
1 tsp vanilla
blueberries - optional (replace with chocolate chips)
In a large bowl, mix together flours, baking powder, soda and cinnamon. In a small bowl, add the maple syrup, coconut oil, flaxseed and vanilla. Microwave 30 seconds and let sit. Mash the bananas and add to the maple syrup mixture. With the almond milk, add the wet to the dry. Stir to combine. Put in sprayed muffin tins. I used a mini muffin tin and donut pan and cooked for 12-15 min. Just check on them and make sure they are a little browned and set. These rose so nicely and were delicious!!
I learned from Sarah's book that if you use frozen blueberries you have to just drop them into the mixture. You cannot mix them or the muffins will turn gray. It's happened to me before!