But time waits for nobody, not least us procrastinators! With the "children's" back to school rush in full swing, sometimes the college and university kids get a bit lost in the shuffle. They don't want to be packing kiddy-sized Lunchables and pudding cups in with their laptops every morning (though, mind you, I know some who would...). From my experience in both university and 3 different colleges (yes, I know!), the post-secondary crowd is more the coffee-shop variety. I'll admit that I was one of the textbook cases of the "too busy / lazy to eat properly" student when I first moved out, before discovering the joys of Cheerios again! Breakfast easily morphs from a wholesome meal into just a latte, or worse - a sugary coffee "drink" and a pastry of some kind, which spikes the energy for about half an hour before crashing back down. And guess what happens then? Back into the cafe lineup. I made these gigantic muffins on a whim, really, for one of my clients who was going back to school after a summer of essentially recuperating. Still being a "new" celiac patient, everything is suspect, and not every meal can be successful. I knew she did love the Iron - Rich "Gleegan" Muffins I made before, packed with bananas and all kinds of other goodies, so I turned back to the blog of one of the biggest gluten-free, dairy-free, mostly egg-free bakers out there - Karina's Gluten Free Goddess. I had been coveting her banana muffins for a while, so what better opportunity to play? I kept the same basic formula, but merged it with my previous recipe for a bit of a twist and a nutritional boost. They came out beautifully - huge, fluffy but substantial, filling and definitely something that will keep anyone (student or not) going right through the morning. They're not low-calorie, or low-fat - but they are supposed to stand in for a balanced meal when you can't get to the kitchen, not to fill a "nosh" need mid morning on your coffee break! After one of these for breakfast, chances are you won't even need that 10AM latte - they might even help you break your coffee addiction!
Makes 6 jumbo muffins, or 12 regular (NI is for regular-sized)
3 tbsp quinoa
1/2 cup water
1/4 cup ground flaxseed
1/2 cup hot water
4 large, over-ripe bananas
1/4 cup olive oil
2 tbsp honey
1/4 tsp rice vinegar
6 packets stevia sweetener (or 1/4 cup sugar)
1/3 cup brown sugar
1/2 cup sorghum flour
1/2 cup teff flour
1 tbsp mesquite flour
1/4 cup sweet rice flour (AKA glutinous rice flour)
1/4 cup potato starch
1/2 tbsp baking soda
1/2 tsp cream of tartar
1/4 tsp salt
1/2 tbsp guar gum
1 tsp cinnamon
1/2 tsp nutmeg
1/4 cup toasted sesame seed
1/4 cup amaranth
2 tbsp whole flax seed
1/3 cup sunflower seed
- Preheat your oven to 375 F. Line a jumbo muffin pan and lightly grease the top.
- In a small microwave safe bowl, combine quinoa and water. Microwave on HI for 8 - 10 minutes, stirring halfway through. Set aside.
- In a small dish whisk together ground flaxseed and hot water, set aside for 5 minutes.
- In a large bowl, mash bananas with the oil, honey, vinegar, stevia and brown sugar.
- Add the flaxseed mixture and beat in.
- Add the flours, starch, baking soda, cream of tartar, salt, guar gum and spices. Beat smooth.
- Fold in quinoa, sesame seed, amaranth, whole flax seed and sunflower seed.
- Bake 25 minutes. Cool in the pan 5 minutes, then unmould onto a rack and cool completely.
Amount Per Serving
Calories: 259.5
Total Fat: 9.7 g
Cholesterol: 0.0 mg
Sodium: 5.7 mg
Total Carbs: 39.7 g
Dietary Fiber: 5.3 g
Protein: 5.0 g
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