My goal with my gluten-free baking is to create foods that don’t taste like they’re missing anything. I’ve definitely succeeded here! Nothing missing at all!
Quinoa, the seed of a leafy plant, is related to spinach and beets, so of course it’s incredibly healthy! It’s chock full of vitamins and minerals, including iron and potassium — and it contains more protein than any other flour.
I’m always so happy when I come up with a yummy tasting dessert for my gluten-intolerant eaters! Sure, these are muffins, and I’d serve them for breakfast, but they’re sweet enough to be dessert, too! Everyone in my house loves them!
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large, very ripe banana
1/2 teaspoon salt
1/2 teaspoon allspice
2 teaspoons vanilla extract
1 tablespoon honey
1/2 cup buttermilk
1 1/4 cup quinoa flour
1 teaspoon baking soda
1 cup semi-sweet chocolate chunks
Makes 1 dozen large muffins
Prep time: less than 10 minutes
Cooking time: 15 minutes
Preheat the oven to 350 degrees, prepare a 1-dozen muffin pan with cupcake/muffin paper cups and set aside.
In a medium-sized mixing bowl, cream the butter with the sugar until blended. Add the banana and mash it with the back of a fork. Add the salt, allspice, vanilla, honey, and buttermilk, and mix until combined. Blend in the eggs and then add the flour and baking soda, mixing only until they’re incorporated. Fold in the chocolate and evenly distribute the batter among the dozen muffin cups. The batter should fill each cup a little more than 3/4 the way up.
Bake in the preheated oven until the muffins are solid and beginning to brown along the edges, about 15 minutes. Let them cool in the pan.
Some additional notes:
Quinoa flour is available at Whole Foods and most health food markets.
You might also like Quinoa Pancakes!