- 1 + ½ cups quinoa flour
- 1/3 cup packed ground walnut
- 3 tsp baking powder
- 2 tsp cinnamon
- 1/3 cup pitted dates, finely chopped
- 1/4 cup coconut palm sugar, substitute a coarse grain sugar
- 1 cup fresh apricot, chopped
- 2 large or 3 medium size bananas, mashed + 12 slices for topping
- 1 tsp vanilla
- 2 eggs, gently beaten
- 1/2 cup coconut milk
- 1/4 cup olive oil
- 1/4 cup quinoa flakes for topping
- 1/4 cup pepitas for topping
Many large grocers now stock a variety of flours and sugars however you can also find these items at health food stores.
I use a dedicated coffee grinder to grind nuts and seeds because my large blender is not effective in the least at this task (I’m overdue for a multi-function blender upgrade) but, in the meantime, the coffee grinder works pretty well for me.
Makes 12 regular sized muffins
Heat oven to 400 F.
In a large bowl, combine quinoa flour, ground walnut, baking powder, cinnamon, dates and palm sugar, mixing to combine. Add the fresh apricot and mix gently taking care not to mash the fruit.
In a separate smaller bowl, combine the bananas, vanilla, eggs, coconut milk and olive oil, mixing well to combine.
Add wet ingredients to dry, mixing just until combined.
Divide batter among 12 paper-lined muffin cups that have been dabbed with olive oil. Place a slice of banana in the center of each muffin and sprinkle with pepitas and quinoa flakes.
Cook for approximately 20 minutes or until muffins are cooked through.
Allow muffins to cool on a rack for 10 minutes or so before enjoying. (I sprinkled a few more quinoa flakes on top of the muffins for presentation).
Store muffins in the fridge for up to 3 days or in the freezer for a month or so.