Gluten-Free Banana Quinoa Breakfast Muffins

Gluten-Free Banana Quinoa Breakfast Muffins

I make these about once per week, as soon as the last bananas get spots and are therefor unfit for consumption.  I've only recently added the quinoa which I had leftover in the fridge and it turned out extra nutritious and chewy; you can omit the quinoa and leave everything else the same to save a step.

Wet Ingredients:
2 eggs
2 ripe bananas
1/3 C coconut sugar
1/4 C applesauce
1/4 C coconut oil
1 t vanilla

Dry Ingredients:
1/2 C gluten-free all-purpose baking flour
1/2 C almond meal
1/2 C cooked quinoa
1 t baking soda
1 t cinnamon

Directions: Process wet ingredients in the food processor until banana is smooth.  Add dry ingredients and process until combined.  Fill muffin tins 3/4 full.  Bake at 350° for exactly 25 minutes.

Notes: Yield about 10 muffins and store best in the fridge.