I just came up with a delicious way to add more protein to my wheat-and-dairy-free banana muffins, and I had to share!

These muffins are fluffy, flavorful and DELICIOUS.
Quinoa flour has a distinct taste, but soy protein powder seems to balance it out to a hearty, yet tasty treat.

Protein-Packed Quinoa Banana Muffins
Preheat oven to 350 degrees
Yields approximately 5 dozen muffins

Cream:
1/2 c non-dairy butter
1 c Splenda

Mix:
3 organic eggs, one at a time

Stir:
1 1/3 cups no sugar added applesauce
4 ripe (black in color is best!) medium-sized bananas, mashed
1/2 t vanilla extract

Add:
2 1/2 cups of quinoa flour – Ancient Harvest brand is fantastic!
3 T soy protein powder
2 t baking soda
1/2 t salt
1 T cinnamon

Scoop tablespoon-fuls (or more!) into greased muffin pan.
Bake 350 for 15 minutes per twelve muffins.

Happy Eating!

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