Hi, I’m Carissa. I’m honored to have the chance to write this guest post. I created this recipe based on one of my favorite muffin recipes. Bananas are a common ingredient in muffins, but I like that this recipe uses butterscotch chips instead of the more common chocolate chips. I think it’s a nice little change, but of course if you don’t like butterscotch, or don’t have any, just use chocolate instead.
I also love the fact that you don’t have to have a million flours or starches on hand to make these. Quinoa is all you need – some cooked (use up those leftovers in the fridge) and some gets toasted and ground into flour. If you’ve never made your own quinoa flour, now’s your chance. It’s not hard – just rinse, roast and grind. The only special equipment you need is a coffee grinder. Of course, if you’d rather skip all that, just use store bought quinoa flour.
After the quinoa flour is ready to go, making these muffins is pretty much like making any others. Mix the wet ingredients together, then mix the dry ingredients together, then stir wet into dry. Toss in the butterscotch chips and your batter is good to go.
The resulting muffins aren’t overly sweet, but the butterscotch chips add little bursts of sweetness. The quinoa adds a nice little “bite” – sort of a mix between a slight crunchiness and chewiness. In fact, when I recently made these for my parents, my majorly sweet toothed Dad loved them, even though when I told him what was in them, he though they would be too “healthy” for him.
These are great to keep in the freezer for quick breakfasts on the go or snacks for work or kids. I hope you love them as much as I do!
- For the Quinoa Flour:
- 2 cups dry quinoa
- For the Muffins:
- 3 small ripe bananas
- 1 cup cooked quinoa
- 1 cup plain or vanilla Greek yogurt
- 1/3 cup canola oil
- 1 Tbsp vanilla
- 2 large eggs
- ½ cup packed brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup butterscotch chips
- For the Quinoa Flour
- Rinse dry quinoa well using a mesh sieve. Place quinoa in a dry skillet over medium heat (it’s okay if it’s still wet). Stir occasionally until quinoa is dry, golden brown and smells toasted. Set aside to cool.
- Once quinoa toasted quinoa is cooled, transfer it to a coffee grinder (you will need to do it in several small batches). Grind until the quinoa is a fine powder, like flour. Sift the resulting quinoa flour to remove any large pieces, and measure out 2 cups.
- For the Muffins
- Heat oven to 375°F. Prepare 2 muffin pans with 18 paper liners or spray with canola oil.
- Slice bananas and add them to a food processor or blender. Blend until smooth.
- Add the pureed bananas, cooked quinoa, yogurt, oil, vanilla, eggs and brown sugar to a medium bowl. Stir together until smooth.
- Mix together quinoa flour, baking powder, baking soda and salt in a large bowl. Add wet ingredients and stir together until just mixed. Fold in the butterscotch chips.
- Fill muffin cups 2/3 full with batter. Bake for 15-20 minutes or until a toothpick inserted into a muffin comes out clean. Remove from muffin cups and cool on a wire rack. Store in an airtight container or bag for 2-3 days at room temperature or for 2-3 months in the freezer.
Hi, I’m Carissa. I’m a registered dietitian and mom of a 2 year old daughter. I love cooking, especially making my family’s food from scratch. When I’m not in the kitchen or chasing my toddler around, I love to work in my garden, hike, cycle, read and sing.
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