Banana Nut Quinoa Muffins Gluten Free Food

GLUTEN-FREE BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
• In a large mixing bowl, beat all wet ingredients together (including the sugar) until fully combined.
• Add the dry ingredients to the banana mixture and stir to combine, until you have a nice smooth batter.
• Spoon the batter into the muffin tins, filling each cup about ¾ of the way full. Top each muffin with some walnuts and gently press down so that walnuts stick as the muffins bake.
• Bake in the center of a warm oven for 13 - 15 minutes, or until a cake tester inserted into the center comes out clean.
• Let the muffins cool for 10 minutes on a wire rack.
• Enjoy these muffins served warm, topped with vegan butter or creamy peanut butter, next to your favorite mug of morning tea or coffee.

GLUTEN-FREE BANANA QUINOA MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Generously grease a 12-muffin tin with cooking spray or butter. Set aside.
• In a medium mixing bowl, combine all dry ingredients (quinoa flour, flaxseed meal, baking soda, cinnamon, salt). Set aside.
• Using your mixer, combine all wet ingredients (milk, honey, eggs, butter, vanilla, ripe mashed banana) in a large bowl and mix well.
• Slowly add dry ingredients to wet ingredients until all ingredients are combined (about 60 seconds). Scrape the sides and continue to mix for 15 seconds.
• Fold chocolate chips into muffin batter.
• Add batter to muffin tin, dividing mixture evenly among the 12 muffin tins.
• Slice a banana into 1/2 inch slices. Add slice on top of each muffin (optional).
• Place muffins in the oven for 18-20 minutes or until toothpick comes out clear.
• Serve immediately for best results. Store muffins in an airtight container for up to three days.

BANANA NUT QUINOA MUFFINS (GLUTEN-FREE)

Steps:

• Preheat the oven to 375 degrees F. In a large bowl, combine the rice flour, quinoa flakes, sugar, baking powder, cinnamon, salt, nuts, and raisins. In a medium bowl, combine the bananas, oil, egg, milk, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Allow to sit for 5 minutes. The quinoa will thicken the batter and the mixture will be light and fluffy. Scoop the batter into 12 greased muffins tins. I like to use an ice cream scoop. One full scoop per tin will portion the amount almost perfectly and will allow you to keep the batter light and fluffy. (Avoids dripping all over the pan, too!) Bake for 12-15 minutes or until just cooked through. The muffins will be pale in color but moist and light. Allow to cool in the pan for a few minutes, and then gently loosen the edges with a knife and cool on a baking rack. I store the cooled muffins in an airtight container in the refrigerator to preserve freshness. Stored this way, they will last for about a week. These muffins also freeze well.

GLUTEN-FREE BANANA-NUT MUFFINS

Steps:

• 1. Preheat the oven to 375 degrees F. Adjust the oven rack to the center. Line a 12-cup muffin tin with your favorite liners and lightly grease with cooking spray.
• 2. Finely chop the walnuts in a food processor. Set aside 3 tablespoons for garnish.
• 3. Combine the remaining ground walnuts, amaranth flour, brown rice flour, tapioca flour, baking powder, cinnamon, salt and baking soda in a large bowl. Add the sugar and work in with your hands.
• 4. Whisk together the bananas, milk, oil, vanilla and egg yolks in a separate medium bowl.
• 5. Whip the egg whites on medium-high speed in the bowl of a large stand mixer fitted with a whisk attachment (or in a large bowl of using a hand mixer) until soft peaks form, 2 to 3 minutes.
• 6. Fold the banana mixture into the nut-flour mixture until combined (don't fret if your batter has lumps, this means it isn't over-worked). Fold one third of the whipped egg whites into the batter until completely incorporated, then gently fold in the remaining egg whites until just combined (it's alright if the batter is a little streaky).
• 7. Fill each liner about three-quarters full. Sprinkle with the reserved ground walnuts and turbinado sugar, if using.
• 8. Bake until the muffins are golden brown and nicely cracked on the top, and a toothpick inserted in the muffins comes out clean, 28 to 30 minutes, rotating halfway through baking. Let cool in the hot muffin tin 3 minutes, then transfer to a cooling rack to cool completely.

HIGH PROTEIN GLUTEN FREE BANANA NUT MUFFINS

Steps:

• 1. Preheat oven to 350°. (365 for high altitude).
• 2. Mash bananas. Add eggs, sugar, vanilla, applesauce and cinnamon.
• 3. Add dry ingredients. Add an extra tablespoon of flour for high altitude.
• 4. Fold in melted coconut oil until blended.
• 5. Bake at 350° for 20 minutes. (365 for 25 minutes for high altitude).

BANANA-QUINOA MUFFINS (WHEAT FREE)

Steps:

• Preheat oven to 400 degrees.
• Mix flour and flakes with the other dry ingredients.
• In a separate bowl, mix together bananas, eggs and honey; add to dry ingredients.
• Pour into greased muffins tins.
• Bake for 20-25 minutes.
• NOTES) Fill muffin tins 1/2 full; for waffles, add 3 tablespoons vegetable oil and 1/2 cup milk or until desired consistency.