Sweet(ish) Quinoa Muffins with Pecans

Having enjoyed the savory version of the muffins Sunil decided to give the sweet ones a go, except that I did not want any refined sugars, agave syrups or any other added sugars. So we decided to throw in some high-sugar fruits like bananas.

It turned out pretty good. I was craving for a bit more sweet, but again that because I have been spoiling my palette with too much of those bad naughty sugars. Time to get the taste buds used to the natural hints of sugar.




This is how it goes:
Mix 2 cusp Quinoa flour with about 2 cups (approx) of almond milk or coconut milk (these are naturally sweet and hence enhance the flavors) + 2 tsps of baking powder + 2 tsps of baking soda.

 

Beat in 2 eggs. Chop up fruits of choice (bananas, strawberries, peach) and add to the mixture. Sunil added a few when he whisked up everything and a few as is in the end to keep their texture.

Add a pinch of cinnamon powder (if you have, we did not ), nutmeg. Blend and whisk the whole thing to a nice fine mixture.

Toast a few pecans/walnuts and add it to the batter.

Preheat over to 350 degrees. Grease up your lovely muffin cups with olive oil (as before, we used the buttery olive oil from Tunisia). Pour in the batter up to half. Bake for about 20-25 minutes.




Keep checking with a toothpick to make sure they are done. Ours did not rise well the first batch, so we added a bit more baking soda and the second round were much better. But these will be nothing in aesthetics to your Starbucks muffins spilling over the cup, but trust me, they are much healthier!! :)

We had these for breakfast over two days & as a snack with tea. You could reheat it for 15 seconds to make it moist when you are eating.