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I’m kind of in to quinoa (keen-wah) these days. What is quinoa? Well, according to wikipedia, it is a “psudocereal,” but is not a proper cereal or grain because it is not a member of the “true grass family.” Whatever. Basically, it’s a grain, even if it technically isn’t one. I usually cook it like rice and serve it as a supper side, or throw some veg or fruit and whatnot in it to make a cold salad. It’s versatile and easy to prepare, which is always a bonus. What’s really neat about quinoa though, aside from tastiness and versatility, is that it is a complete protein, a good source of protein, fiber and calcium, and is gluten-free. Neato. (That’s right, I’m bringing back “neato.”

I’ve started experimenting with more ways to prepare and use quinoa, and ended up with these peanut butter banana quinoa muffins. Starting as I usually do when researching how to use something like quinoa in a new format, I hit the web and my cookbook collection for ideas and to educate myself. I ended up using this recipe by Martha Stewart for inspiration, but have made some pretty significant changes. Feeling all adventurous and healthy, one of the changes I made was substituting oat flour for all but 1/2 C of flour, so these bad boys are actually fairly low gluten, if that’s your thing.

I was really nervous as I took them from the oven; I was worried they would taste… healthy. You know what I mean, the texture’s off, there’s some weird flavor that you just can’t get past, you desperately miss the taste of butter… So it was with some trepidation that I took the muffins out of the oven and turned them out onto a wire rack. Then I piled a few onto a plate to take over to my neighbor’s house so she could taste test with me. We stood in her kitchen, eying the muffins as I explained what was in them and then we took the plunge. Wow. They were actually really good! The texture was pleasing, there weren’t any strange flavors coming through…they were really good! So I consider this recipe experiment a win. Booyah.

 

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1 C Quinoa, uncooked
1 C Water
1/2 C Flour
1 1/2 C Oat Flour*
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1 tsp Cinnamon
1 tsp Salt
1/2 C Walnuts, chopped
2 Ripe Bananas
1/4 C Peanut Butter
1 Egg, Large
3 Tbsp Coconut Oil
1/2 C Light Brown Sugar
2 Tbsp Honey
1 tsp Vanilla
3/4 C Buttermilk

* You can buy oat flour or just blitz some rolled oats (not quick cooking) in a food processor until it is flour-like.

Instructions:

Preheat the oven to 350º F and prep a muffin tin in your favorite way. I use the “Bake Easy” Spray by Wilton.

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Rinse the quinoa in a mesh sieve and the combine with 1 cup of water in a pot. Bring to a boil and simmer for about 10 minutes, or until all the water has been absorbed.

While the quinoa is cooking, whisk together the flour, oat flour, salt, baking power, baking soda, cinnamon and walnuts. Set aside.

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Mash the bananas in a second bowl and whisk in the peanut butter, brown sugar, honey and coconut oil. After those ingredients are well mixed, add the buttermilk and vanilla. When the quinoa has cooled a bit, stir it into the wet ingredients as well.

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Fold the wet ingredients into the dry and scoop into the muffin tins. Bake for 25 to 30 minutes.

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When the muffins have finished cooking, let cool in the tins for 5 to 10 minutes. Shake the pan gently to loosen the muffins and then turn out the muffins to cool on a wire rack.

 

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5.0 from 1 reviews
Peanut Butter Banana Quinoa Muffins
 
Prep time
Cook time
Total time
 
Recipe By:
Serves: 12
Ingredients
  • 1 C Quinoa, uncooked
  • 1 C Water
  • ½ C Flour
  • 1½ C Oat Flour*
  • 1½ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 tsp Salt
  • ½ C Walnuts, chopped
  • 2 Ripe Bananas
  • ¼ C Peanut Butter
  • 1 Egg, Large
  • 3 Tbsp Coconut Oil
  • ½ C Light Brown Sugar
  • 2 Tbsp Honey
  • 1 tsp Vanilla
  • ¾ C Buttermilk
Instructions
  1. Preheat the oven to 350º F and prep a muffin tin in your favorite way.
  2. Rinse the quinoa in a mesh sieve and the combine with 1 cup of water in a pot. Bring to a boil and simmer for about 10 minutes, or until all the water has been absorbed.
  3. While the quinoa is cooking, whisk together the flour, oat flour, salt, baking power, baking soda, cinnamon and walnuts. Set aside.
  4. Mash the bananas in a second bowl and whisk in the peanut butter, brown sugar, honey and coconut oil. After those ingredients are well mixed, add the buttermilk and vanilla. When the quinoa has cooled a bit, stir it into the wet ingredients as well.
  5. Fold the wet ingredients into the dry and scoop into the muffin tins. Bake for 25 to 30 minutes.
  6. When the muffins have finished cooking, let cool in the tins for 5 to 10 minutes. Shake the pan gently to loosen the muffins and then turn out the muffins to cool on a wire rack.
Notes
*You can buy oat flour or just blitz some rolled oats (not quick cooking) in a food processor until it is flour-like.
 

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