I’ve been wanting to make a good muffin recipe for a while, but I didn’t want to use coconut or almond flour. Finding quinoa flour in my pantry, I was inspired to make this. I’ve been trying to find the glycemic index of quinoa, and am finding really contradictory information – so I won’t outright say that quinoa is good/bad for people with diabetes just yet… it will require further research. Nonetheless, I really love this recipe and I hope you will too:)
Iron: 21% DV
yields 12 muffins
1 1/2 cups quinoa flakes (if you want, you could probably replace this with GF oats)
1/2 cups qunioa flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2-4 packets of stevia (about 2-4 tsp, you can also sub honey/agave/sugar/maple syrup/yacon equal amounts)
zest of 1-2 lemons, depending on how much lemon zest flavour you like. 1 is pretty subtle
big squeeze of half a lemon
2 medium bananas
2 whole eggs
big squeeze from half a lemon
Preheat the oven to 400 F
Mix the dry ingredients and wet ingredients separately. Combine everything in 1 bowl. Line your muffin tin with parchment squares or muffin papers and fill. I added about 2 heaping tablespoons to each liner.
These don’t rise much, so if you want large muffins double the recipe. For reference, these were about the size of half a medium apple
Set your timer for 15 minutes and pop ’em into the oven. Check them, because the quinoa tends to cook pretty quickly. I found that at 15 minutes mine were pretty much cooked, but I left them in the oven 2 minutes longer for good measure. Cooking time will obviously depend on your oven, but use a toothpick/skewer to check for crumbs: when fully cooked, the toothpick will pull out clean and crumb-free.
Cool and Enjoy! I didn’t frost or glaze mine, but there are countless recipes for that (a few of which I’m sure will pop up on here in the near future).
I found my muffins to be dense but not dry. I suppose a good way to increase the fluffiness of them would be to add some almond milk, or less quinoa flakes. Play around with it and let me know what you think. I’m not sure how oats will change the recipe, but I imagine you will need more liquid.
Veganize this recipe by using Ener-g replacer, or some ground flax with water