You can't see me right now but I'm doing a little February happy dance.
That's right. We've turned the corner on the longest and coldest (let's hope) month of the year and that's cause enough for me to engage is some celebratory toe tapping. But just wait until spring arrives, when things really get afoot. (cue the groans).
I haven't posted a muffin recipe in ages! It seems that energy bars have taken over as the favored lunchbox snack in this house over the past year or so and I've been making endless variations of this simple recipe. Still, there's just something about cranking up the oven on a dark February morning and smelling the aroma of home baked goodness wafting through the air that's really hard to beat. Plus, a little change now and then is always a good thing.
These quinoa muffins are not only delicious and moist, they are also packed with nutritious ingredients to get your day off to a good start.
You can easily double the recipe and pop whatever you don't need in the freezer. Thaw muffin/s in the fridge overnight and warm in the oven for 5 minutes or so and you've got a healthy, warming, winter's breakfast to go!
Protein Quinoa Muffins with Fresh Apricot, Walnut & Dates
- 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.