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Banana-Quinoa Muffins (Gluten-Free)

Bananas contain high amounts of potassium and trace amounts of chromium, both are necessary for enzyme production.

Bananas are good for diverticulitis, ulcers, colitis, heartburn and fatigue.

Now; lets bake some Banana-Quinoa Muffins that are not only yummy but also gluten-free.

  • ½ cup – Quinoa Flour
  • ½ cup – Quinoa Flakes
  • 2 tbsp. – Honey
  • 2 tsp. – Baking Powder
  • 1 tsp. – Baking Soda
  • ½ tsp. – Salt
  • 2 Very Ripe Bananas
  • 2 Eggs
How to pick:

Avoid the slightly green unripe fruit, they tend to have a high starch content, which makes them harder to digest. Choose the ones with brown freckles on skin, this is a good indication that the bananas are completely ripe.  Refrigerate or freeze if you are not going to eat them immediately.

  • Preheat oven to 400 degrees.
  • Mix flour and flakes with other dry ingredients.
  • In a separate bowl combine bananas, eggs, and honey.
  • Combine wet and dry ingredients together.
  • Pour into greased muffins tins. * Note: Fill muffin tins ½ full. Bake 20-25 minutes at 400 degrees.
Not in the mood for muffins , add 3 tablespoons of oil and ½ cup of Almond milk, or until desired consistency, and turn those muffins into waffles.

* Note from Nature’s Link Wellness: Try to find ‘Aluminum Free’ baking powder, use Real Sea Salt and try to use yard eggs.

* Quinoa is gluten-free flour.

Dr. Kris Devillier   /   Nature’s Link Wellness Center