This recipe is one that I tried from my new cookbook Bob’s Red Mill: Everyday Whole Grain Cookbook.
I’ve never tried to bake with quinoa flour before! It’s a wonder flour to use because it is mild tasting, is high in protein and gives the muffins a nice richness and earthy flavour without tasting “off” like some other flour mixtures.
I’m pleased that I don’t have have to use a mixture of starches, rice flours or use refined grains! I chose to take out the sugar in this recipe and rely on the sweetness of the bananas and added some chocolate chips because….why not?
1 1/2 cups quinoa flour
1/3 cup ground flax seeds
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup mashed very ripe bananas
1/2 cup milk or plain non-dairy milk
1/4 cup melted virgin coconut oil or olive oil
1 tsp vanilla extract
1/4 cup chocolate chips
1. In a large bowl, whisk together quinoa flour, flax seeds, baking powder and salt.
2. In a medium bowl, whisk together sugar, eggs, bananas, milk, coconut oil and vanilla until well blended.
3. Add the egg mixtures to the flour mixture and stir until just blended.
4. Divide batter equally among prepared muffin cups. Grease muffins tin or spray muffin papers.
5. Bake in preheated oven at 400°F (200°C) for 18 to 23 minutes or until tops are golden brown and a tester inserted in the center comes out clean. Let cool in pan on wire rack for 3 minutes, then transfer to the rack to cool completely.
Store in an airtight container in the fridge for up to 3 days. Or wrap them in plastic wrap, then foil in the freezer for up to 6 months.