Quinoa is on the rise in the US and is quickly becoming the crowd favorite over rice and white flour, mainly due to its vast health benefits. Believe it or not though, quinoa has actually been eaten for over 3,000 years! And, even more fascinating is that the Incas held this crop to be sacred and referred to it as “mother of all grains.”
While delicious in its grain-like form, quinoa has also recently started to serve as a healthy and gluten free substitute in foods like pasta, bread and…muffins!
My friend found this recipe on the back of a quinoa flakes box about 4 years ago. We all marveled over how a muffin could have no butter, flour or white sugar and still taste so good! It’s been 4 years and we’re still marveling. We have revised the original recipe some over the years- our latest version is below.
- 1/2 cup quinoa flour, we use Ancient Harvest
- 1/2 cup oat flour, we use Bob’s Red Mill Gluten Free
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 4 ripe bananas
- 2 eggs
- 2 tbs honey
- Chocolate chips to taste, we use Enjoy Life or you can use very dark chocolate if you’re not allergic
Preheat oven to 400 degrees. Mix quinoa and oat flour with dry ingredients. In separate bowl mash bananas then add eggs and honey and add to dry ingredients. Mix in chocolate chips. Pour into greased muffin tins and bake for 18-22 minutes.
If you’re looking for a healthy snack or a nutritious breakfast, try these out and join the quinoa craze!