Banana Walnut Quinoa Muffin Cups
The name alone is a mouthful, huh? Wait until you taste one! This is a delightfully healthy, moist, and hearty muffin for breakfast or a snack. Or serve one hot upside down for dessert, topped with hot blueberry compote and/or a dollop of coconut yogurt (plain). These cups have a similar texture to baked rice pudding.
- 3 cups cooked quinoa (typically about one cup dry – cooked), room temp or cold (Any variety of quinoa will work, though I recommend a 50:50 mix of red and white for hearty flavor. All white will be a lighter flavor.)
- 3 eggs, extra-large, at room temperature
- 2 cups mashed, very ripe banana (or 1 cup banana + 1 cup frozen blueberries, as in photo)
- 1/4 cup ghee (or butter or coconut oil), softened but not melted
- 2 tsp ground cinnamon
- 1 Tbsp vanilla extract
- 1/2 tsp seasalt
- 20 drops liquid stevia (about 1/2 tsp)
- 1/4 cup freshly ground flaxseed (or 50:50 mixture of flax and chia) – measure after grinding
- 1.5 tsp baking powder
- 1 cup crushed walnuts
Preheat oven to 350 degrees. In large mixing bowl, whisk eggs until fluffy. Add banana, vanilla, ghee, all spices, seasalt, and stevia and whisk until well blended. Sprinkle baking powder and chia/flax over batter and immediately whisk in well. Add quinoa and walnuts and stir until very well blended.
Scoop 1/4 cup batter into well-greased muffin cups and bake 30-35 minutes (until inserted knife comes out clean and muffin bottoms of golden brown. Allow to cool thoroughly before storing. I recommend reheating in a toaster oven to recover the delicious contrast of a crisp outside and a custardy interior.
