Muffins are a great recess snack for kids and an excellent mid-morning snack for you. Unfortunately, the high vegetable oil content and processed flours in grocery store muffins don’t deliver a super healthy snack. They can make you feel guilty, give you a sugar high and in my case, cause belly inflammation.

I was seeking a healthy recipe and found one I’ve tested, tried and LOVE! This recipe is from Bon Appetit. It’s their Quinoa Banana Muffin made with whole wheat flour and quinoa. I made a super simple adjustment – instead of honey and cinnamon, I used a local Cinnamon Clover Honey from the HoneyBee centre in Langley. So yummers.

INGREDIENTS

  • ¾ cup white organic quinoa
  • 1 teaspoon kosher salt, plus more
  • Organic Olive Oil to grease muffins pans
  • 1¼ cups organic whole wheat flour
  • 1 teaspoon baking powder
  • 2 very ripe organic bananas
  • ¼ cup local cinnamon honey
  • ¼ cup (packed) dark brown sugar
  • 1 large organic egg
  • ½ cup organic olive oil
  • 1 teaspoon pure vanilla extract
  • 1 cup Wildberry Frozen Berry Mix
  • confectioner sugar for a glaze

RECIPE PREPARATION

  • Cook quinoa in a large pot of boiling salted water, stirring occasionally, until tender, 10–12 minutes. Drain well and return to pot. Cover and let steam 10 minutes. Pour off any condensed water, then let cool. Set aside ¼ cup cooked quinoa for topping muffins.

  • Preheat oven to 375°. Coat a standard 12-cup muffin pan with organic olive oil (do not use muffin liners). Whisk flour, baking powder and remaining 1 tsp. salt in a medium bowl.

  • Mash bananas, cinnamon honey, and brown sugar in another medium bowl, preferably with a potato masher, until sugar is dissolved and banana is completely mashed. Add egg and continue to mash until combined. Stir in oil and vanilla.

  • Stir banana mixture into dry ingredients just until combined. Stir in blueberries and 2 cups quinoa. Divide batter among muffin cups.

  • Bake muffins until tops are firm, just beginning to brown, and a tester inserted into muffins comes out clean, 30–40 minutes. Brush with glaze.