So if you’ve been playing along with me at home for a while, you may notice this is now my third banana-type muffin post. Overkill maybe? I don’t think so… the heart healthy ones freeze well and have the tart zing of cranberries, paired with the crunchy health of walnuts. They are still my favorites, but everyone’s tastes are different. The brown sugar ones are my daughter’s favorites. And now these are my son’s, since I made them for his soccer practice snack last night.
The original recipe came from my copy of The Drop 10 Diet Cookbook. They call their’s Super-Moist Breakfast Banana Bread. I have a permanent urge to tinker with recipes, no matter how good the original, so for purposes of 8-year-old soccer players, I made them in muffin form and added some cinnamon and white chocolate chips. They were a big hit, which I especially love because in addition to the cooked quinoa, these muffins are chock-full of other health stars, like ground flax, oat flour and Greek yogurt. What the kiddos don’t know won’t hurt them, right?
- 18 muffin cups
- 1 c. oat flour
- 1/2 c. whole wheat pastry flour or all-purpose flour
- 3 T. ground flax
- 2 t. baking powder
- 1 t. cinnamon
- 1/4 t. baking soda
- 1/8 t. salt
- 3/4 c. granulated sugar
- 5 T. unsalted butter, at room temperature
- 2 eggs
- 1 1/2 c. mashed banana (about 4 small bananas)
- 1/2 c. cooked quinoa
- 1/2 c. plain low-fat Greek yogurt
- 3/4 c. white chocolate chips (optional)
- Heat oven to 375 degrees. Line muffin tins with liners.
- Place the flours, flax, baking powder, cinnamon, baking soda and salt in a large bowl and whisk to combine. Set aside.
- In a separate large bowl, place the sugar and butter. With an electric mixer on high speed, beat the sugar and butter until the mixture is light yellow and fluffy. Reduce the speed to medium and add the eggs one at a time, until combined.
- Reduce the speed to low and add the banana, quinoa, and yogurt. Mix until just combined. Set the mixer aside. Add the flour mixture and chocolate chips (optional). Using a wooden spoon, stir until just combined. Using a muffin scoop, fill muffin cups about 2/3 full.
- Bake 18-20 minutes, rotating pans halfway through cooking time.
- Allow to cool in pans for about 10 minutes before removing to a cooling rack.
eedarr says
These look yummy! How many eggs? It says to add eggs in directions but it doesn’t say how many! Thanks for your recipe!
foodtasticmom says
I’m embarrassed I didn’t note the error in the recipe. Thanks so much for catching it! I have edited the recipe. It requires two eggs. Thanks again and I hope you like them!