Healthy muffins?? So yes, I normally do not love the idea of feeding my kiddos muffins...pretty much glorified cupcakes.... But, these I can get behind, and it was actually kind of fun to make with my baker, Eleanor. (Not a super fast bake job, but perfect for a weekend, to set you up for the week.)
And where did I find these you ask? Um from my FAVORITE cookbook author and her new cookbook. Which I am 2 for 2 and love!!!
So shall we...
Quinoa Banana Date Muffins (Do not let the name scare you, they are so yummy!)
*You need ripe bananas (about 3)
*You need to cook your quinoa... in a medium saucepan, combine 1 cup quinoa with 2 cups water, over medium-high heat and let come to a boil. Stir once, cover with a lid, and reduce to medium-low. Cook for 12-15 minutes, until the water is absorbed. Remove from the heat and fluff with a fork. Let stand covered for 5 minutes.
1 1/4 cooked and cooled quinoa.
1 1/4 almond flour
1/4 coconut flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1 1/2 cup ripe bananas
1 cup pitted dates
2 large eggs
1 teaspoon vanilla
1/2 cup chopped walnuts
Preheat 350 oven. In a large bowl whisk together the quinoa, almond flour, coconut flour, banking soda, cinnamon, nutmeg and salt. In a food processor puree the bananas and dates until smooth, add the eggs, and vanilla and pulse a few times to combine. Scrub into the quinoa mixture and stir to combine. Stir in the walnuts. Bake 20 to 24 minutes, then let the muffins cool 10 minutes.
Ok so not the fastest, but such a yummy grab and go with yogurt breakfast, and gluten free! This one is keeper y'all!