Makes 12 muffins
Ingredients:
1 1/3 cups of gluten free self raising flour
1/2 tsp salt
1 cup cooked quinoa
1/2 cup brown sugar
2 eggs, lightly beaten
2 tbs melted butter
1 tsp vanilla paste
2 medium overripe bananas, mashed
1 cup frozen mixed berries, thawed and chopped into smaller pieces
Preheat the oven to 190 degrees. Line a cupcake tray with liners and spray with olive oil so the muffins dont stick. Mix the flour and salt in one bowl and the brown sugar, butter, eggs and vanilla paste in another bowl. Mix well. Gradually whisk the flour mixture into the sugar mixture until it is completely combined. When all the flour is mixed in add the banana, the quinoa and the berries. Spoon mixture into the muffin tray, lightly press one raspberry into the top of each muffin and bake for 35 minutes or until cooked. Once cooked remove muffins from the tray and place on a cooling tray for 10 minutes (if you can control yourself!) Enjoy:)