Thyroid-loving delicious goodness. These muffins are everything that a proper thyroid recipe should be: nutritious, yummy, easy to make, stays moist in the fridge so you can make a big batch at once and completely allergen-free. Because we need our food to be easy! And yummy! And healthy! And easy! Oh wait, I think I already said that one. Wink.
While we are on the subject of brain fog (which we are), here is a link to a cartoon I love on the Thyroid Sexy Facebook page. Cracks me up every time.
Back to the recipe.
Quinoa is the star of the show, of course. Our gluten-free hero is so good for our thyroids – full of protein, vitamins and minerals. Check out this post for more info about the benefits of quinoa. Bananas are high in B6, C, manganese, potassium and fiber. They also sweeten things up with natural sugars, which is vital for the taste of these muffins that have no added sugar. Coconut oil is beneficial for thyroid function, as discussed in this article on the Dr. Oz website. This recipe uses chia seeds instead of eggs. Chia has loads of omega-3 fatty acids, fiber, calcium, manganese, phosphorous and protein – all of which are crucial for a healthy body and a happy thyroid. As a bonus, it also stabilizes blood sugar and may lower cholesterol. Now that I think about it, chia should probably be the star of future recipes. If I could just detach from quinoa…
OK, back to the recipe. For real this time.
Quinoa Banana Muffins
makes 12 servings
nutritional info per serving: 162 calories, 23g carbs, 7g fat, 3g protein, 3g fiber, 7g iron
- 1 cup quinoa flour
- 1 cup quinoa flakes
- 1 cup water
- 4 medium bananas, very ripe
- 4 T coconut oil
- 2 T chia seeds, finely ground and combined with 6 T water, stirred until gel forms*
- 2 t ground cinnamon
- 2 t gluten-free baking powder
- 2 t baking soda
- 2 t vanilla extract
- 1 t salt
- stevia, to taste (I like sweet)
- Preheat the over to 400 degrees
- Lightly grease a muffin pan with coconut oil
- Combine all ingredients in a bowl until smooth batter is formed
- Pour batter into cups, can be filled to the top
- Bake for 22-25 minutes. Muffins are done when a toothpick comes out clean.
- Enjoy knowing that you are nourishing your thyroid. Store sealed in the fridge for a week.
*you can substitute 2 eggs for the 2 T chia if you prefer