Monday, March 9, 2009

Quinoa Banana Muffins (gluten free, casein free)


These Quinoa Banana Muffins are based on a recipe I found on the back of the Ancient Harvest Quinoa Flakes--of course I put my own spin on it. Ingredients often have recipes on the label or box that are quite tasty and I love trying them out. I put all the ingredients in the cuisinart for a minute until they were combined and then poured the mix into muffin trays. It made 10 small muffin. They taste like bran muffins and are full of protein, which makes them a great meal. These are a yummy quick breakfast with jam for more adventurous kids or adults who want a healthy gluten free muffin. You can use the flakes to make hot cereal or in cookies in place of oatmeal--but I prefer these muffins.

1/2 cup chestnut flour (or your favorite gluten free flour)
1/2 c. quinoa flakes
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Tablespoons maple syrup
2 very ripe bananas
2 eggs
1/4 cup raisins

Preheat oven to 400 degrees. Mix all dry ingredients together. Add wet ingredients. Mix together. Bake 20-25 minutes at 400 degrees. Note: fill muffins tins 1/2 full.

3 comments:

Charlotte Archer and Timothy Grant said...

I am so excited to try this recipe as I have a box of these flakes sitting on my shelf-perfect. Thanks-rene

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Jenny said...

I love bran muffins, these sound great, can't wait to try this recipe!!

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My Extra Special Angelz said...

these look amazing I just needed to tweak (removing the egg & adding an egg substitute) I also added some raw cocao butter . I also added some chia seeds & cinnamon to mine to make a more adult version. The smell wafting from the oven is amazing. I am so hoping that these work out for my very food sensitive daughter.

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