Muffins have never been my cup of tea until I stumbled over this recipe of Bon Appetit. I adapted the recipe so it is suitable for Fructose Malabsorbation sufferers like me. I really like the crispy texture of the muffins because of the quinoa. And they are super healthy and make the perfect breakfast or snack for your next picnic.
These awesome Quinoa Berry Muffins will become your favourite snack!
Cook quinoa according to packet instructions. Cover and let steam for 10 minutes. Pour off the condensed water and let cool. Set aside 1/3 of the cooked quinoa for topping the muffins.
Preheat oven to 300°C. If you don't have a non-stick muffin pan coat your muffin pan with oil.
Mix flour, baking powder, cinnamon and 1 salt in a bowl.
Mash the bananas, rice syrup in another bowl with a potato masher or fork, you have a smooth banana mash. Add egg and continue to mash until combined and stir in olive oil and vanilla.
Now gently mix banana mash into your dry ingredients. Add the berries and 2/3 of your quinoa. Divide batter among the muffin pan. Mix together the rest of the leftover quinoa and 2-3 tsp of rice syrup and sprinkle over muffins.
Bake for 30 - 40 minutes. Muffins should be golden brown, crispy on top and a wooden tester should come out clean. Let them cool down and serve them with cream cheese