Strawberry-Banana Quinoa Muffins (makes 12 muffins; total cost per muffin: $0.30)Ingredients
1 1/3 c quinoa flour (whole wheat or all purpose is fine if you don’t have access to quinoa flour)
1 t baking powder
1/2 t salt
1/2 c firmly packed brown sugar
2 eggs, lightly beaten
2 T melted butter
1 t vanilla extract
2 medium overripe bananas, mashed
1 c cooked quinoa
1 c finely chopped fresh strawberries
1-2 strawberries, thinly sliced (optional for garnish)
1. Preheat the oven to 375°. Prepare a muffin or cupcake tin with cooking spray or muffin liners. In a small bowl, mix together the flour, baking powder and salt, and set aside. In a separate, larger bowl, combine the brown sugar, butter, eggs & vanilla and whisk until smooth. Mix in the dry flour mixture a couple tablespoons at a time, stirring together until completely incorporated.
2. When all the flour has been mixed in, add the mashed bananas and the quinoa, and mix well. Add the chopped strawberries (juice & all!) and fold into the muffin batter. Divide the batter among the prepared muffin cups. Place one strawberry slice on top of each muffin, and bake for about 25-30 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.
3. Remove from oven and cool for a couple of minutes before removing muffins from pan. Cool on a rack for about 10 minutes, or until ready to serve. Serve for brunch or take some with you to for a quick weekday breakfast, and enjoy!
I did make a few little changes. Note: I used 1 cup of oatmeal flour and 1/3 cup of whole wheat flour. It isn't strawberry season, so I used fresh blueberries (totally yummy). I also didn't use regular brown sugar - I went for the splenda brown sugar blend. Overall they are moist, flavorful, not too too sweet and I love the texture. I got to work out the calories on this just yet, but the protein would be higher due to the quinoa!
Here is the link to the recipe analysis - i do think the calories are lower but they don't have an option for brown sugar splenda!