Mini Banana Quinoa Colada Muffins
Gluten-free, sugar free, fat free, dairy free and salt free
Makes about 24 mini muffins
½ cup quinoa flour
2 tsp baking powder
4 tsps stevia
1 ripe banana
¼ cup crushed pineapple
1 cup cooked quinoa
1/4 cup almond milk
1 egg white
1 tsp vanilla or rum extract
1/4 cup toasted coconut
Mix quinoa flour with stevia and baking powder.
Mash banana, beat the egg white and mix together, with vanilla and pineapple. Mix in almond milk and the cooked quinoa.
Mix dry ingredients into wet ingredients. Spray muffin tins liberally and spoon batter into tins. Sprinkle top with coconut. (I only partially toasted the coconut, so that it wouldn’t be overly toasted after baking. You could probably use it without even bothering to toast it first.)
Bake for 9 mins at 450F. Keep an eye on them so they don't burn.