What attracted me first to the Inspired Edibles post was a picture of muffins. They looked so tasty and “healthy” and I knew I wanted to try them. So the next day I went grocery shopping and here they are: my first quinoa muffins.
Baking with flour other than wheat flour is new to me, so I followed recipe to the letter. The result is very pleasing and if I were to compare the taste to something I probably would choose banana bread. The same banana nutty aroma, moist with that nice bread texture. Next time I will try it with an apple. It seems like a good fit 🙂
I am especially happy with this recipe because of couple of my friends that have to follow gluten free diet. I hope they’ll like them and add to their recipe list.
- 1 1/2 cups quinoa flour
- 1/3 packed ground walnut
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/3 cup pitted dates, chopped
- 1/4 cup sugar
- 1 cup chopped fresh apricot OR peach OR apple OR other fruit of your choice
- 2 large or 3 medium sized bananas, mashed; plus slices for decoration
- 1 tsp vanilla
- 2 eggs, gently beaten
- 1/2 cup coconut milk
- 1/4 cup olive oil
- pepitas for decoration
- Preheat the oven to 400°F and prepare a muffin baking pan.
- In a large bowl: combine together dry ingredients: quinoa flour, ground walnut, baking powder, sugar, cinnamon and dates.
- Add fresh fruit of your choice, and mix delicately.
- In smaller bowl mix well wet ingredients: eggs, coconut milk, olive oil, bananas.
- Add wet ingredients to the dry ones and mix just until combined.
- Divide the batter among the muffin cups. If desired place slice of banana on top and sprinkle with pepitas.
- Bake ~20 minutes, until skewer comes out clean.
Yield: 12 muffins
Nutritional info: Cal 202, Prot 4g, Carb 26g, Fat 10g , Fiber 2.5g