Before I left for Italy, back when we were inundated with our fourth Tuesday snow storm of the spring season, I made some fabulous Quinoa Pancakes for breakfast. After I finished with them, I had some leftover quinoa and noticed a pile of bananas becoming overripe on my counter. So back to Tastespotting I went where I found inspiration from Foodtastic Mom.As is my style, I changed quite a few things – olive oil instead of butter, more oats, more cinnamon, no white chocolate chips, no flax – but I’m guessing the result is pretty similar in texture and taste.I like a muffin that’s packed with nutrition – quinoa and nonfat Greek yogurt give some protein to these so you really end up with a four food group delicious bite. These are easy, you won’t be able to resist them, and they freeze well. What more can you ask for, right?
- 2 cups oats, divided
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- ¾ cup sugar
- ¼ cup extra virgin olive oil
- 2 large eggs
- 1½ cups banana, mashed
- ½ cup plain nonfat yogurt, (Greek style)
- ½ cup cooked quinoa
- Place 1 cup of the oats in a food processor and process until the texture of flour; add to a mixing bowl along with the whole wheat flour, baking soda and powder, cinnamon, and salt. Stir together and set aside.
- Add sugar and olive oil to the bowl of a mixer and mix on medium until combined; add eggs one at a time, mixing until incorporated. Add banana and yogurt and mix until smooth.
- Combine quinoa with the dry ingredients and add to the mixer on low until incorporated. Remove mixing bowl from stand, add remaining oats, and stir with a wooden spoon to make sure everything is combined.
- Line muffin tins with paper liners and spray with cooking spray. Use an ice cream scoop to portion the batter into 18 muffins. Bake at 375 degrees until cooked through, about 15 minutes.