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
- 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.
- Fill muffin tins ½ full.
- Bake 20-25 minutes at 400 degrees.
How to pick the best bananas
Avoid the slightly green unripe bananas, they tend to have a high starch content, which makes them harder to digest. Choose the bananas with brown freckles on skin, this is a good indication that they are completely ripe. Refrigerate or freeze if you are not going to eat them immediately.
Not in the mood for muffins? How about Waffles!
Add 3 tablespoons of oil and ½ cup of Almond milk, or until desired consistency, and turn those muffins into waffles.
Try to find “Aluminum Free” baking powder, use Real Sea Salt and try to use yard eggs for a healthier outcome.
* Quinoa is gluten-free flour.