These muffins were made at approx. 6500′, so you might need to add water and decrease the cooking temperature to 350′.
- 1 cup Quinoa flakes
- 1 cup coconut flour (or brown rice flour)
- 4 tsp gluten-free baking powder
- 2 tsp baking soda
- 2 tbsp flax meal
- 2 tbsp honey (from local farm if possible)
- 2 tsp vanilla
- 2 free-range organic eggs
- 2 free-range egg whites (or 2 additional whole eggs)
- 2 organic medium bananas
- 1/4 cup ground walnuts
- 1/2 cup whole walnuts
- 1 tsp cinnamon
Served: 12 regular size muffins
Preheat oven to 375′, and lightly grease baking pan with olive/coconut oil. Pour a little bit of oil in each muffin hole and spread with fingers or spatula. Combine dry ingredients: quinoa, coconut flour, flax meal, ground walnuts, baking soda, baking powder in one bowl and sift, blend well. Combine eggs, honey, vanilla in separate bowl and stir well. Mash bananas and then add to wet ingredients and blend well. Blend the wet ingredients into dry ones. The batter should be medium thick. Stir in whole walnuts last. Add to muffin pan.
Bake for 20 min.
Since this was baked at 6500′, you might need to add more liquid (water, soy milk, skim milk) and decrease the baking temperature to 375′. Also, egg whites were used but another whole egg can be used instead.
Substituions: make more sweet add more honey or agave. Add different nuts and seeds.