Quinoa Banana Muffins



3/4 cup sorghum flour

1/2 cup brown rice flour

1/2 cup teff flour

1/4 cup tapioca starch

3 tsp. baking powder

1 tsp. cinnamon

1/8 tsp. sea salt

1 1/3 cups soy milk (or your favorite milk alternative)

2 large eggs

4 Tbsp. unsweetened applesauce

3 Tbsp. canola oil (substitution: grapeseed oil)

3 Tbsp. maple syrup

1 cup cooked quinoa

1 medium to large banana, chopped


  1. Preheat oven to 375 degrees.
  2. Whisk together flours, baking powder, cinnamon, and sea salt.
  3. In a separate bowl, whisk milk, eggs, applesauce, oil, and maple syrup.
  4. Stir wet ingredients into dry until just mixed.
  5. Fold in quinoa and banana.
  6. Pour into greased muffin tins and bake 20-25 minutes or until a toothpick stuck in the middle comes out clean.

Refrigerate leftover muffins and microwave or toast to reheat them.

Makes 12-14 muffins.

Find the original recipe at The Daily Dietribe.