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 ⅔ 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.