It’s the most …. wonderful time… of the year… BC strawberries are here! This officially marks the beginning of our three-month all-consuming love-affair with summer fruit. Ah, the fruit…. 🙂
I picked up a few punnets of these beauties at the local market earlier this week and nothing beats fresh, local fruit!
Also, we had several bananas that were starting to turn the perfect shade of brown for baking so, as usual, I turned to the humble muffin for inspiration. I found a recipe that used strawberries and quinoa as well as the bananas. I felt the baking gods were urging me on!
The muffins are nice and moist, thanks to the cup of mashed bananas and some Greek yogurt. They didn’t rise as much as I thought they might; next time I will add some baking soda as well, to see if that gives them a bit more “oomph”.
The cooked quinoa gives an added boost of protein, and whole wheat pastry flour keeps a tender crumb, which is always a nice bonus in a breakfast dessert 🙂
As with most muffins, these freeze quite well, and taste especially good as a post-climbing snack with our favourite Howe Sound coffee!
- Serves: 12
- Serving size: 1 muffin
- Calories: 157
- Fat: 5.5 g
- Saturated fat: 4.2 g
- Carbohydrates: 25 g
- Sugar: 12.5 g
- Sodium: 253.3 mg
- Fiber: 2.5 g
- Protein: 3.6 g
- Cholesterol: 16.1 mg
- ¼ cup quinoa (any colour works)
- ½ cup water
- 1 cup whole-wheat pastry flour
- 1½ tsp baking powder
- 1 tsp sea salt
- 1½ tsp ground cinnamon (original called for 1 tsp)
- ½ cup packed dark brown sugar (original called for ¾ cup, but next time I would reduce even more, to ⅓ cup)
- ¼ cup melted coconut oil (or vegetable oil)
- ½ cup non-fat Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed ripe banana (about 2 medium bananas)
- 1 cup frozen strawberries diced
- To cook the quinoa: Place the quinoa plus water in a small sauce pan, bring to a boil, then cover with a lid and reduce to a simmer for 10 minutes. Keep the quinoa covered, turn off the heat and leave the pan on the burner for another 15 minutes. Remove the lid, fluff with a fork and leave to cool.
- Pre-heat the oven to 400°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, combine the flour, baking powder, salt and cinnamon. Add the cooked (cooled) quinoa to the flour mixture and blend well.
- In a large bowl, combine the sugar and oil. Add in the yogurt, egg, vanilla and banana purée and mix well.
- Stir the frozen strawberries into the flour mixture, then gently combine the flour mixture into the banana mixture until just combined, taking care to not over-mix. Divide the batter evenly into the 12 muffin cups. Bake on the centre oven rack for 28 - 30 minutes or until a toothpick inserted into the centre of the muffin comes out clean.
- Cool in the pan for 10 minutes, then remove and finish cooling on a wire rack.