(makes 12 muffins; total cost per muffin: $0.30)
1 1/3 cup quinoa flour (whole wheat or all purpose is fine if you don’t have access to quinoa flour)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup firmly packed brown sugar
2 eggs, lightly beaten
2 tablespoon melted butter
1 teaspoon vanilla extract
2 medium overripe bananas, mashed
1 cup cooked quinoa
1 cup finely chopped fresh strawberries
1-2 strawberries, thinly sliced (optional for garnish)
1. Preheat the oven to 375°. Prepare a muffin or cupcake tin with cooking spray or muffin liners. In a small bowl, mix together the flour, baking powder and salt, and set aside. In a separate, larger bowl, combine the brown sugar, eggs, butter and vanilla and whisk until smooth. Mix in the dry flour mixture a couple tablespoons at a time, stirring together until completely incorporated.
2. When all the flour has been mixed in, add the mashed bananas and the quinoa, and mix well. Add the chopped strawberries (juice and all!) and fold into the muffin batter. Divide the batter among the prepared muffin cups. Place one strawberry slice on top of each muffin, and bake for about 25-30 minutes, until a toothpick inserted into the center of one of the muffins comes out clean.
3. Remove from oven and cool for a couple of minutes before removing muffins from pan. Cool on a rack for about 10 minutes, or until ready to serve. Serve for brunch or take some with you to for a quick weekday breakfast, and enjoy!
Read more Poor Girl Eats Well recipes at www.poorgirleatswell.com.