Here’s a recipe that I adapted slightly from the package of Shiloh Farms quinoa flakes I got recently. (The link goes to the company’s recipe on the website, but it differs from the one on the package, which is below with a few tiny modifications.) These muffins were pleasantly moist and plump, and I loved the taste of quinoa with banana. The Engineer also loved them, and never questioned the mix of flours used (I think he still doesn’t know they were gluten-free). These disappeared quickly!
2 medium mashed ripe bananas
2 Tbsp. grapeseed oil or canola oil
½ cup lactose-free milk
¾ tsp. vanilla extract
2/3 cup brown rice flour
½ cup quinoa flakes
1/3 cup organic cane sugar
1 ¾ tsp baking powder
½ tsp. salt
½ tsp. cinnamon
1 dash of nutmeg
Preheat oven to 375 °F. Grease a muffin pan (or use paper liners).
Combine bananas with wet ingredients; mix well. Mix dry ingredients in another bowl. Combine mixtures until blended, but do not stir too much.
Spoon batter about into the muffin tin (you should have all 12 cups about ¾ full). Bake about 16 minutes, or until knife inserted in center comes out clean.