I have a beautiful niece staying with me for a month. She is sensitive to gluten and this has helped me explore areas I have wanted to venture into. Since her arrival, we've had gluten-free pancakes, gluten-free cookies and found some delicious gluten-free breads. I had also promised a friend I would attempt to find a good protein muffin that her kids could easily take and eat in the car if necessary when rushing off to school. I'm not exactly certain how much protein in a muffin constitutes a "protein muffin" but here is my latest.
I came across a banana-Quinoa muffin recipe on the back of an Ancient Harvest Quinoa Flakes box.
1/2 cup Quinoa flour (found at Harmon's)
1/2 cup Quinoa flakes (found at Smith's Marketplace)
2 Tbsp Honey (I used Organic Agave instead)
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
2 Very ripe bananas
Heat oven to 400 degrees. Mix flour and flakes and other dry ingredients in one bowl. In a separate bowl mix together bananas, eggs and honey. Add to dry ingredients. Pour into greased muffin tins. Bake 20-25 minutes at 400 degrees.
My recipe made 12 little muffins.
The recipe as listed above in Weight Watchers lingo is ONLY 1.29 points PER MUFFIN (if you make 12).
The recipe using agave instead of honey is 1.13 points per muffin. (Not a big difference).
I had a little bit of chocolate in my fridge - which added a nice touch. ;) I couldn't help it. Weight Watchers points were sadly not calculated for added chocolate.
As far as protein goes, there is only 1.2 grams of protein per muffin. I'm not certain that's a stellar number for a protein muffin, but these were tasty, real tasty!