Yes, I’m still ruminating about breakfast and it has occurred to me that although most people like the idea of breakfast and agree that it’s the most important meal of the day, getting everyone together to eat something nourishing before they head off for their day is another matter altogether. That’s why I started this series of posts with muffins and why I’ve opted to present to you another delicious variation.
This muffin is one of those muffins that you will make over and over again. It contains quinoa flakes so it’s high in fiber and full of protein. It’s also ideal for those who are allergic to nuts or who work in a nut free environment. The bananas provide a natural sweetness and add a level of moistness. I have to admit that although I liked them myself, I was a bit skeptical that they would be a hit with the younger crowd. However, my fears were completely allayed: even the youngest of my testers thought it was a winner.
Quinoa Banana Muffins
1-1/2 cups quinoa flakes
1 tsp baking soda
1 tsp baking powder
½ tsp kosher salt
4 large ripe bananas, mashed
1 large egg, lightly beaten
½ cup agave or raw organic sugar
1/3 cup melted margarine
1. Preheat the oven to 350. Line 12 muffin tins with muffin cups; set aside.
2. In a bowl, stir together quinoa flakes, baking soda and powder and salt.
3. In a separate bowl, combine bananas, egg, agave and margarine until well combined. Pour the wet mixture over the dry mixture and, using a wooden spoon, stir the two together just until moistened.
4. Divide the batter among the prepared muffin cups, filling each one 90% full. Place a banana slice on top of each muffin, if desired.
5. Bake in the center of the preheated oven for 20 muffins or until golden brown.