Quinoa is an ancient grain from South America that is a complete protein and so healthy that there is almost no malnutrion in the people who consume quinoa in the poor regions of Bolivia. It’s great for vegetarians, babies and people with allergies.
- We love these for breakfast, with smoothies.
- They make a great on-the-go snack, as well.
- I substitute flax and/or chia seeds for the eggs. (1 TB flax/chia + 3 TB very warm water, per egg).
- Since I have better luck with liquid vanilla stevia, I substitute that for the sugar & honey (to taste).
- These freeze well, so I generally double or triple the recipe.
- I usually add chopped crispy walnuts.
1/2 cup quinoa flour (I use Bob’s Red Mill)
1/2 cup quinoa flakes (I use Ancient Harvest)
1/3 cup brown sugar (or 1/3 tsp stevia powder for sugar-free)
2 TB honey (or 1/8 tsp stevia powder for sugar-free)
2 tsp baking powder
1 tsp baking soda
1/2 tsp unrefined sea salt (I use Real Salt)
2 very ripe bananas
2 eggs (or egg substitute–see notes above)
Optional: walnuts, blueberries, raisins, cut up apricot, cranberries, grated apple, grated carrot, cinnamon, etc.
- Preheat oven to 400 degrees.
- Mix flour, flakes and all dry ingredients.
- Mix in mashed bananas and all wet ingredients.
- Pour into greased muffin tins (fill muffin tins 1/2 full).
- Bake 20-25 minutes.
Share your own great quinoa baking recipes below…
Looking for quinoa recipes? Check out this one: Quinoa Crockpot Chili.
Kathleen Henderson is the yankee behind the homestead. Follow along as we grow real food and three boys while renovating a 20-acre farm in northern Virginia. Do you love homegrown food, Paleo-ish recipes, and natural living? You’re in good company! Let’s grow together…