1/4 cup quinoa
1/2 cup water
1 cup whole wheat flour
1/2 tsp baking powder
1 tsp salt
1 tsp cinnamon
3/4 cup packed brown
1/4 cup vegetable oil
1/2 cup plain yogurt or sour cream
1 tsp vanilla
1 cup mashed banana
1 cup diced frozen
1. Bring quinoa and water to a boil in a small saucepan. Cover,
reduce to a simmer and cook for 10 minutes. Then, turn off the heat and leave
sitting, covered for 15 minutes. Fluff with a fork and set aside to cool.
Preheat oven to 400F and grease muffin tins.
3. In a small bowl, whisk
together flour, baking powder, salt and cinnamon. Mix in cooked quinoa, making
sure to coat the quinoa well.
4. In a medium bowl, combine the sugar and oil.
Mix in yogurt, egg, vanilla and banana.
5. Stir the strawberries into the
flour mixture. Fold the flour mixture into the banana mixture.
6. Spoon into
muffin tin and bake for 28-30 minutes, or until an inserted toothpick comes out