Quinoa Banana Muffins
Serves: 12 muffins
  • These are one of my most popular muffins. They are hearty and filling and packed with such healthy ingredients.
  • 4 eggs, separated
  • 4 very ripe mashed bananas
  • 2 teaspoons vanilla extract
  • 1 teaspoon. baking powder
  • 1 teaspoon baking soda
  • 1 cup Asian Harvest Gluten-Free Quinoa Hot Cereal
  • 1 cup quinoa flour or any other gluten-free flour blend
  • Topping options: chocolate chips, walnuts, or raisins
  1. Preheat oven to 350°F. Line a 12-cup muffin pan with paper baking cups and set aside.
  2. In a food processor fitted with an S-blade, beat egg whites until stiff. Add yolks, mashed bananas, and vanilla. In another bowl, combine dry ingredients and mix well. Add dry ingredients to the food processor and blend well.
  3. Divide batter into 12 muffin cups. Sprinkle with topping(s) of your choice. Bake for 25-30 minutes. Allow to cool and refrigerate. These muffins freeze beautifully.
For a lower-glycemic option, substitute quinoa flour with 1 cup almond flour and 1 tablespoon coconut flour.
Recipe by Between Carpools at https://betweencarpools.com/hectic-morning-banana-muffins-to-the-rescue/