I adapted this recipe from a traditional Banana Crumb Muffin Recipe on Allrecipes.com. The adapted recipe is gluten-free and can be made vegan by substituting the egg with apple-sauce or another binder. The honey can also be replaced with maple-syrup and adjusted to suit your sweetness preference. The traditional recipe linked above is also delicious and includes a delightfully decadent brown-sugar and butter crumb topping! Enjoy what my husband and I like to call our favorite “Muppins.”
Banana, Raspberry, Quinoa, Pecan “Muppins” with Honey
- 1 1/2 Cups Quinoa flour (I take 1 1/2 cups of dry organic quinoa and mill it in a nutribullet)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt (sometimes I forget/skip this, nothing bad has happened yet)
- 3 ripe bananas (smashed…this is the most fun part…you could put in 4 if the nanners are small…or you want extra moist muppins)
- 1/3 cup (or less) honey
- 1 egg lightly beaten ( be gentle it really didn’t do anything wrong 🙁
- 1/3 cup coconut oil (melted if it is cold out and the oil has solidified)
- Raw Pecan Pieces –a generous sprinkling (you could use any nut…or no nuts…or chocolate chips:-)
- Organic frozen raspberries– a very generous sprinkling…maybe 1 cup ( I get them at Trader Joes…along with everything else in this recipe
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 regular or 24 mini muffin cups, or line with muffin papers.I like to make mini muffins as they are quite nutrient dense, I also cut unbleached parchment paper into little squares and press them in as muffin papers.
- If making your own quinoa flour, put quinoa in a nutribullet type blender and use the mill blade to mill into a fine flour.
- In a large bowl, mix together 1 1/2 cups quinoa flour, baking soda, baking powder and salt.
- In another bowl, beat together bananas, honey, egg and melted coconut oil.
- Stir the banana mixture into the flour mixture just until moistened.
- Stir in the pecans and at the last minutes lightly fold in the frozen raspberries. **Do not defrost the raspberries before folding them into the batter or your muppins will be pink…unless you are consciously choosing Pink Muppins 🙂
- Spoon batter into prepared muffin cups.
- Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Sometimes if the muppins are extra-moist they may take a few more minutes, keep checking them until a knife come out clean.