Friday, July 23, 2010

Quinoa Banana Muffins (Gluten/Dairy/Nut/Refined Sugar-Free)



















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?

Maybe not.

Normal Sized Quinoa Banana Muffins
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Ingredients:
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

Directions:
  1. Preheat oven to 375 degrees.
  2. Whisk together flours, baking powder, cinnamon, and sea salt. 
  3. In a separate bowl, whisk milk, eggs, applesauce, oil, and maple syrup. 
  4. Stir wet ingredients into dry until just mixed. 
  5. Fold in quinoa and banana. 
  6. 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.

12 comments:

Alea said...

These look great! I have a banana that is about to go, so I think I will make these for breakfast tomorrow. BTW, Love the inclusion of quinoa!

Hallie @ Daily Bites said...

Great looking recipe. I like the gluten-free baked good recipes that use lower amounts of starch. Anything with quinoa is right on track in my opinion!

saxifrage said...

These look really good. I want one.

gfe--gluten free easily said...

They look delish, Iris, and pretty healthy, too! :-) What I think we all need for muffins, cookies, etc. is an automatic dispenser with a daily limit per person! Then the size would not be that big of an issue. ;-)

Shirley

Pure2raw twins said...

YUM!! We have made chocolate cupcakes with quinoa in it before...thanks for sharing.

Josh Healy said...

Hi, hope it's OK to contact you here. We would love to include your blog on our giveaway search engine: Giveaway Scout (http://www.giveawayscout.com). Have a look and if interested, use our online form to add your blog (http://www.giveawayscout.com/addblog/ ). thanks, Josh

GF Gidget said...

You just can't beat banana muffins!

Aubree Cherie said...

Ooo, these look perfect! Moist and everything :) Oh, and very normal :D

I hope I can try them soon!

~Aubree Cherie

Tasty Eats At Home said...

Ooh, yum! It's amazing how distorted our perception of a "serving" has become, no? I'm realizing this more now that I'm really trying to watch my portions, and measuring!

Aubree Cherie said...

Oh course these made "the list", don't be silly! :P Seriously, though. I want to make these this weekend, I hope I have time :)

~Aubree Cherie

Aubree Cherie said...

I just made these muffins! All I can say is YUM :D I just hope they last the whole week :)

~Aubree Cherie

Linda said...

Those look delicious! I've seen the jumbo muffins sold in stores, but I've never seen a jumbo muffin tin. I have however, seen mini muffin tins. They make really small muffins. Thanks for linking up.

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