• You need a high-speed blender for this recipe, or the quinoa won't blend into flour.
• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with paper liner cases and lightly spray oil in the cases. Set it aside.
• Peel and weigh the amount of peeled banana required by the recipe for precision and to avoid dry or overly moist muffins.
• In a sieve, rinse the raw quinoa under cold water.
• In a blender, add raw, rinsed, drained quinoa, quick oats, sugar, cinnamon, baking powder, baking soda, bananas, salt, vanilla extract, almond milk, and melted coconut oil.
• Blend on the high-speed setting - speed 10 of a Vitamix Pro - for 40 seconds or until the batter is smooth with no pieces of quinoa.
• Rest the batter for 5 minutes in the blender before filling the muffin paper liners.
• Fill each muffin up to 3/4 their level. The recipe makes 16 muffins, so I used two 12-muffin pans. You can set aside the remaining batter and cook it after the first batch is cooked.
• Bake the muffins on the center rack for 30-35 minutes or until golden brown and a toothpick inserted in the center come out clean.
• Cool down on the wire rack for 30-40 minutes before serving.

Storage

• Store in the fridge for up to 4 days in a sealed box. Or freeze them in zip-lock bags and thaw the day before at room temperature.