Strawberry Banana Quinoa Muffin

So, this recipe caught my eye and I had to try it. Quinoa is something that we enjoy in my house and I have been on the hunt for a good breakfast muffin that can be frozen. These turned out great! Very easy to make (once your quinoa is cooked) and at only 3 points per muffin there will make a nice filling breakfast with some fruit. I am hoping they freeze well, so we will try that out tonight :)

Some switches I could try next time would be to add blueberries, chocolate chips, raspberries, peanut butter or little pieces of cream cheese. With this particular mix I would potentially try adding some spices that you would normally add to carrot cake. I think that would be great!

I got the recipe from another site so I will post that below. She worked it out that these muffins will cost only about .30 per muffin which is FABULOUS!

Enjoy!

Ingredients
1 1/3 c quinoa flour (whole wheat or all purpose is fine if you don’t have access to quinoa flour)
1 t baking powder
1/2 t salt
1/2 c firmly packed brown sugar
2 eggs, lightly beaten
2 T melted butter
1 t vanilla extract
2 medium overripe bananas, mashed
1 c cooked quinoa
1 c finely chopped fresh strawberries
1-2 strawberries, thinly sliced (optional for garnish)

Directions
1. Preheat the oven to 375°. Prepare a muffin or cupcake tin with cooking spray or muffin liners. In a small bowl, mix together the flour, baking powder and salt, and set aside. In a separate, larger bowl, combine the brown sugar, butter, eggs & vanilla and whisk until smooth. Mix in the dry flour mixture a couple tablespoons at a time, stirring together until completely incorporated.

2. When all the flour has been mixed in, add the mashed bananas and the quinoa, and mix well. Add the chopped strawberries (juice & all!) and fold into the muffin batter. Divide the batter among the prepared muffin cups. Place one strawberry slice on top of each muffin, and bake for about 25-30 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.

3. Remove from oven and cool for a couple of minutes before removing muffins from pan. Cool on a rack for about 10 minutes, or until ready to serve. Serve for brunch or take some with you to for a quick weekday breakfast, and enjoy!

http://www.poorgirleatswell.com/2012/02/recipe-strawberry-banana-quinoa-muffins.html