I've been contemplating muffin tins. More specifically, I've been thinking about the size of muffin tins. I always worried that my muffin recipes might be off because the cups were too small. When I moved home, I took out my mom's muffin pans and realized that they were the same size. Recently, I found a muffin tin that looked how I expect muffins to appear; it was labeled "jumbo." Yet when I go to any store or cafe to buy muffins, they're always the size of the "jumbo" muffins. Makes you think, doesn't it?
When I make muffins, I always tell myself, "Well, they're small. I can have two (or three)." Now I'm trying to get it into my head that they're not small; "normal" muffins are just really big. Jumbo sized if you will.
Although, since I went to Tufts and Jumbo was our mascot, maybe that means I should be making jumbo sized muffins?
Normal Sized Quinoa Banana Muffins
3/4 cup sorghum flour
1/2 cup brown rice flour
1/2 cup teff flour
1/4 cup tapioca starch
3 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. sea salt
1 1/3 cups soy milk (or your favorite milk alternative)
2 large eggs
4 Tbsp. unsweetened applesauce
3 Tbsp. canola oil (substitution: grapeseed oil)
3 Tbsp. maple syrup
1 cup cooked quinoa
1 medium to large banana, chopped
- Preheat oven to 375 degrees.
- Whisk together flours, baking powder, cinnamon, and sea salt.
- In a separate bowl, whisk milk, eggs, applesauce, oil, and maple syrup.
- Stir wet ingredients into dry until just mixed.
- Fold in quinoa and banana.
- Pour into greased muffin tins and bake 20-25 minutes or until a toothpick stuck in the middle comes out clean.
Refrigerate leftover muffins and microwave or toast to reheat them.
Makes 12-14 muffins.
This post is linked to Slightly Indulgent Tuesdays and Gluten-Free Wednesdays.
P.s. I picked the winners for my Snikiddy snack giveaway. You can check here to see who won.