When I made these yesterday — almost 40 mini muffins — my three kids and niece ate all but three of them in about 30 minutes. They couldn’t believe I kept letting them have more, but they are pretty healthy, so. . .
This recipe comes from the vegan Forks Over Knives cookbook, and the dessert section is by Isa Chandra Moskowitz of Post Punk Kitchen fame.
I’m really enjoying learning how to bake vegan, without butter or eggs. It’s not nearly as difficult as I had always assumed.
Quinana Muffins (Quinoa Banana Muffins)
2 cups spelt flour (you can use whole wheat pastry flour instead, or some other type of flour if you prefer)
2 tsps baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp ground cinnamon
1/2 cup cane sugar
1 cup mashed banana (from about 2 large very ripe bananas)
1/4 cup unsweetened plant-based milk (I used almond milk)
1/3 cup unsweetened applesauce
2 tsp vanilla extract
1 cup cooked quinoa, drained and rinsed until cool
Preheat the oven to 350. Put muffin liners into pan. ( I used a mini muffin pan, but you can also make regular-sized muffins.) You can use reusable silicone liners, or paper ones.
In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and sugar. Make a well in the center of the mixture and add the mashed banana, milk, applesauce and vanilla. Stir together the wet ingredients in the well. Then mix the dry ingredients into the wet ingredients until just mixed. (Do not overmix.) Fold in the quinoa.
Fill each muffin cup to the top. Bake for about 12 minutes (22 minutes for a regular-sized muffin) or until a toothpick inserted into the middle comes out clean.
Serve. Put a few aside for yourself before the kids gobble them all up!