Banana poppy seed quinoa muffins

I don’t know about you, but I think the idea of quinoa muffins is great: it brings a healthy touch to the whole muffin situation. I designed these specifically for breakfast (someone made fun of me because I kept repeating it), since they are fairly sturdy, and the crunchiness of the quinoa pairs really well with the sweetness of the banana. Not to mention all the good things that come from quinoa, but you already know that.

I made them intentionally not too sweet since the goal was to be on the healthy side, but the same someone didn’t seem to adore the idea, so if you like things to be sweeter than just what needed, feel free to add 1/4 cup sugar. Of course, serving them with honey (or butter? and butter?) is always a perfectly acceptable option. Happy Monday! I hope these energy muffins will see you through the end of the week.

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Prep time: 25 minutes
Cooking time: 25 minutes
Yields 12-15 muffins

Ingredients:

- 2 cups cooked quinoa
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup brown sugar (or 3/4 if you want sweeter muffins)
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3 tsp poppy seeds
- 3/4 cup milk
- 1/4 cup Greek yogurt
- 1 egg
- 1 tsp vanilla extract
- 1 ripe banana

Directions: 

1. Preheat oven to 350°F. Grease muffin pans, if needed. Dice the banana.

2. Combine the cooked quinoa (at room temperature or chilled), flours, sugar, salt and baking powder in a large bowl. In a medium bowl, whisk together the milk, egg, yogurt and vanilla extract.

3. Add the wet ingredients to the dry ingredients and stir quickly until just combined. Fold in the banana and poppy seeds. Pour into muffin pans, and bake for about 25 minutes, until an inserted toothpick comes out clean. Let cool for 5 minutes before enjoying.

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My tips: 

- Add 1 tsp lemon zest to add a pinch of tartness to your morning.
- These keep for several days in an airtight container.

Source: adapted from Eat Yourself Skinny.

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