These Healthy Quinoa Banana and Strawberry Muffins are perfect for a grab-and-go breakfast or snack. The muffins have amazing flavor and wonderful texture!
In a small saucepan, bring the water and quinoa to a boil. Cover, reduce the heat to low, and simmer for 10 minutes.
Turn off the heat and leave the covered pan on the burner for 15 minutes. Remove the lid, fluff the quinoa with a fork and allow to cool.
Preheat oven to 400 degrees. Line a regular muffin pan with baking cups.
In a medium mixing bowl, combine the gluten free flour, baking powder, salt and cinnamon. Stir in the cooked quinoa and mix until combined.
In a large mixing bowl, mix the sugar and oil together. Add in the sour cream, egg, vanilla and mashed bananas and mix until combined.
Add the frozen strawberries to the flour mixture and stir to combine.
Stir the flour mixture into the banana mixture until completely incorporated.
Spoon the batter into the 12 muffin cups.
Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan.
Notes
Carefully measure the water and quinoa. The light and fluffy texture of the cooked quinoa depends on the proper ratio of water to quinoa. Using too much water will leave the quinoa heavy and chunky.
Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn't contain it, try adding ¼ teaspoon to the recipe. I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
Use a small ladle or large spoon to transfer the batter to the muffin cups. The batter will be thick and not easy to pour.