Wheatless Wednesday: Quinoa Banana Blueberry Muffins

I was really craving muffins when I woke up this morning and wanted something on the lighter, healthier side. Remembering that I had quinoa flakes in my pantry and a ripe banana, I thought that a gluten free banana muffin was in order. When I also recalled that I had a jar of blueberry preserves, I knew that banana blueberry was definitely the way to go. I did a little internet search for quinoa muffins and didn't really turn up anything that was exactly what I wanted, but I did get a few ideas on what to do to create my own recipe.

My muffins turned out perfect! They are exceptionally moist on the inside, and have a little bit of crunch on the outside. The best part is that they are not only gluten free, but also oil free, and mostly free of refined sugar (there is a little cane sugar in the preserves, which can be eliminated if you make your own preserves or just use mashed fresh or frozen blueberries.) I think the coconut sugar is optional as there is plenty of sweetness from the banana and apple.

Quinoa Banana Blueberry Muffins
Ingredients
1/2 C brown rice flour
1/2 C quinoa flakes
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon 
2 T ground flax, mixed with 6 T water
2 T coconut sugar, optional
1 ripe banana
1/4 C unsweetened applesauce
blueberry preserves

Directions
1. Combine the first six dry ingredients in a medium bowl.

2. In a separate bowl, vigorously whisk together the flax and water to make a slurry. In the same bowl, mash the ripe banana really well (small chunks left are okay).  Add the sugar and applesauce and mix until well combined.

3. Add the wet ingredients to the dry ingredients and mix with a spoon until combined. The batter will puff up a bit once you're done mixing.

4. Spoon the batter into lightly greased muffin tins, filling about 1/2 way. Top each with a teaspoon of blueberry preserves. If there is any batter left in the bowl, spoon a little bit over the preserves (this is not necessary but makes the muffins look a little nicer).

5. Bake muffins for about 20 minutes. They will be nicely browned on top and a toothpick inserted through the center should come out clean.