Quinoa muffins are a healthy muffin with wheat flour, walnuts, oats, and raisins. Banana quinoa muffins are an excellent way to include quinoa in kids diet.
Rinse quinoa in water several times to take away the bitter coating (saponin) from quinoa. Use a fine mesh strainer to keep quinoa from falling out while rinsing. Also, rub quinoa with your hand while rinsing.
In a pan add 1/2 cup of quinoa, 1 cup of water and bring it to a boil. When it starts boiling, cover the pan with a lid and cook until the quinoa gets cooked and the water content absorbed by the quinoa completely.
Pre-heat the oven to 375 degrees and grease each muffin cup with oil or butter. Powder the oats using a blender.
In a bowl add whole wheat flour, baking soda, baking powder, powdered oats and mix well.
Mash the bananas using a fork until smooth. Add eggs, brown sugar, granulated sugar, olive oil and stir until combined.
Combine both the flour mixture and banana mixture together. Add cooked quinoa, chopped walnuts, raisins and stir together.
Pour into each muffin cup and bake for 20 - 25 minutes or until the toothpick inserted in the center of a muffin and comes out clean.
Allow the muffins to cool for 5 minutes in the muffin pan itself and run a sharp knife around the edges and take out the muffins gently.
Transfer it to a wire rack and cool completely. Serve or store the muffins in a refrigerator for next day use. These muffins stay good in the freezer for up to a month.