Red Quinoa, Banana, and Pecan Muffins

El Olivo's Organic red quinoa,banana & pecan muffins

The deep, earthy, nutty aroma of red quinoa is enhanced when made into a flour and used in a baked recipe. This easy muffin recipe is full of the goodness of quinoa, flaxseeds, pecans and bananas—a great breakfast treat for children and adults alike! To make the quinoa flour, simply process the quinoa in a coffee grinder to a powder.

Makes: 10-12 medium-sized muffins

Ingredients:

·        ½ cup El Olivo Red Quinoa flour

·        ½ cup flaxseed meal

·        ½ cup whole wheat flour

·        ½ cup vegetable oil

·        1 cup milk

·        ¼ cup sugar

·        2 ripe bananas

·        a pinch of salt

·        1 teaspoon baking powder

·        ½ teaspoon ground cinnamon

·        ¼ teaspoon vanilla extract

·        8-10 pecans, chopped

Method:

         i.            Place the bananas, sugar, vanilla, and oil in a blender and bend until smooth.

       ii.            In a mixing bowl, mix the quinoa flour, flaxseed meal, whole wheat flour, salt, baking powder,                       pecans, and cinnamon together.

     iii.            Pour the banana mixture into the flour mix. Add milk and fold to incorporate.

     iv.            Pour the mixture into muffin cases two thirds of the way up.

      v.            Bake in a preheated oven at 160 degrees centigrade for 20-25 minutes or until spongy and a                          toothpick inserted in the center comes out clean.

     vi.            Serve warm or cool.