Banana Quinoa Muffins
Yields: 12 muffins or 24 mini-muffins
Makes about 24 servings for 3- to 5-year-olds (1/2 muffin per serving or 1 mini-muffin)
Makes about 12 servings for 6 years and up (1 muffin per serving or 2 mini-muffins)
This recipe fulfills the total Grains/Breads component for breakfast or snack.
Click here to download the Banana Quinoa Muffin recipe.
1/2 cup quinoa
Non-stick cooking spray
2 medium bananas, peeled and mashed
2 large eggs
1/2 cup plain low-fat yogurt or buttermilk
1/3 cup sugar
1 teaspoon vanilla extract
1/3 cup golden raisins
1/2 cup pecans or walnuts, chopped (optional)
1/2 cup all-purpose flour (unbleached)
1/2 cup whole wheat flour
1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
Pinch of salt
- Rinse quinoa thoroughly. Put quinoa and 1 cup water in medium pot over medium-high heat. Bring it to a boil, then cover and reduce the heat to low. Simmer for 15 to 18 minutes, until all of the water is absorbed. Turn off and let it stand for 10 minutes, covered.
- Preheat oven to 400°F. Lightly coat a 12-cup muffin or 2-12 cup mini muffin pans with cooking spray, or place a paper baking cup into each muffin cup of the pan.
- In a large bowl combine the mashed bananas, eggs, yogurt, sugar and vanilla extract. Add 2 cups cooked quinoa, golden raisins and nuts, if using. Mix well and set aside.
- In another bowl, whisk together the flours, baking soda, baking powder, cinnamon and salt.
- Add the flour mixture to the egg mixture and mix it gently with a spatula until just combined. Do not overmix.
- Distribute batter evenly into prepared muffin cups. Bake for 25 to 28 minutes for regular muffins and 15 minutes for mini muffins or until golden brown. Remove from the oven and let muffins cool in the pan for 5-10 minutes. Release the muffins from the pan and allow them to cool on a wire rack.
Note: Muffins can be made in advance. Bake the muffins and let them cool completely. Wrap them in plastic wrap and refrigerate to be used the next day, or to freeze, wrap in plastic and then in aluminum foil and freeze for up to a month.
Reheating muffins: Unwrap the muffins and bring them to room temperature. Place them on a baking sheet, cover with aluminum foil, and heat them for 15 minutes in a 350 degree oven (uncovering for the last five minutes).