Banana Apple Muffins with Quinoa and Pumpkin Seed Flour (gluten and nut free)
The girls are two and a half and still taking a long three hour nap everyday. Which is great because I can get a lot done in that three hours. But, it also confines me to the house for three hours everyday. During the girls’ nap time this week Cameron also took a nap which left William and I with time to experiment with a new recipe.
I use pumpkin seed flour in a lot of my baked goods but I don’t use a lot of quinoa flour which makes this recipe unique. Quinoa flour is a slightly sweet and nutty flour that adds a lightness to baked goods. Nutritionally, it is a gluten free grain. It is packed with B vitamins, vitamin E, magnesium, iron and calcium. It also has B12, which is important for energy metabolism and manganese which is an important antioxidant.
The muffins are sweetened only with the naturally occurring sugars in banana and apple. Any time you can cut back on added sugar it’s a win. The less stimulus you can offer that sweet neural pathway, the less craving your kids and you will have. YAY!
*This recipe makes 24 muffins plus one small bread loaf. You could probably get 36 muffins out of it. Can you tell I like to batch cook?
1/2 cup coconut flour
2 cups quinoa flour
3 cups pumpkin seed flour
1/2 tsp salt
1 Tbsp baking soda
1/2 cup coconut oil, melted
3 large eggs
3 Tbsp flax meal
7 1/2 Tbsp water
4 cups (8-10) mashed bananas
2 cups diced apple
Preheat the oven to 350F. Line 24 muffin tins with parchment liners.
Grind your flax seeds down into a fine meal and then add water, stir to combine.
In a food processor or high speed blender, grind your raw pumpkin seeds down into a fine flour and pour into a large bowl. Add your quinoa and coconut flour.
Add baking soda and salt to the flours and stir to combine all.
Next add your mashed bananas, flax goop, 3 beaten eggs and stir to form a thick dough.
Fold in your diced apples.
Fill each muffin cup 3/4 full and bake for 40 minutes.
Try adding sunflower seeds, other dried fruit or even blueberries instead of apples. This is a great recipe for kids transitioning to a less processed diet. It is a muffin that you can feel good about feeding them!