Vegan Banana Coconut Quinoa Muffins

Just the other day one of my coworkers and I had a completely legit conversation about muffins that lasted all the way to the coffee shop and back.  You may be wondering “really, how much is there to say about muffins?”  Well, I would argue a lot.

It all started with me complaining that I don’t like to make muffins, because when you make them at home they’re always so small.  I like big muffins, like the ones at Whole Food’s.  We discussed muffin tops, of which I’m not a fan.  And that the reason that I don’t like muffin tops is because when I eat muffins, I like to ball the doughy part of the bottom up in my hand and dunk it in my coffee.  And the fact that I haven’t had great success with breakfast dates.  This was actually a pretty deep conversation for me to be having pre-coffee.

Well, despite my dislike of small homemade muffins, I woke up Sunday morning hungover as hell, and I really wanted some muffins.  A trip to the coffee shop would require putting pants on, so I decided to make a batch of the amazing-looking muffins I’d bookmarked a few weeks back.  Although they definitely aren’t the half-pound morning glory muffins I love so much, these vegan muffins are absolutely delicious.  Made with cooked quinoa and banana puree, they are dense and  very moist, almost like banana bread.  The original recipe was gluten free and you can easily make them that way by using almond flour or coconut flour.  Since I have no problem with gluten, I went with the wheat flour I had on hand.  I totally spaced the chocolate chips until the batter was already in the pan, but I loved them just the way they were and nixing the chocolate chips made them even more nutritious.  Go ahead, have two!

Banana Coconut Quinoa Muffins

Adapted from The D.C. Ladies

• 1 cup dry oats
• 1 cup whole wheat flour (sub coconut flour to make gluten free)
• 1/4 cup dry quinoa
• 4 bananas
• 1/2 cup brown sugar
• 2 tablespoons coconut oil
• 2 tablespoons ground flaxseed
• 1 cup nondairy milk of choice
• 1 teaspoon baking soda
• 3 T unsweetened coconut

1. Pre-heat oven to 350 F.  Prepare quinoa according to package.  Meanwhile, puree three bananas in a blender or food processor. Slice final banana and set aside.
2. In a large bowl, whisk together oats, flour, flax meal, and baking soda.  Add cooked quinoa, coconut oil and brown sugar mix well.  Add almond milk and beat for a few minutes until well combined.
3. Prepare a muffin pan with cooking spray or muffin papers and pour in batter.  Top with banana slices, a handful of oats, flaked coconut and turbinado sugar if desired.
4. Bake for 30 minutes, or until browned.

Makes 12 muffins

 

Johanna