Banana Quinoa Muffins

I can't help but love a banana muffin! I haven't had one in so long though, and I didn't think I ever would agian until I found this recipe (calling for real eggs) on the back of the quinoa flakes box. I whipped them  up this morning using egg replacer. They were so easy and taste wonderful, and the texture is spot on to traditional muffins made with wheat and eggs! Hooray! Plus you can't beat the added nutrition of quinoa and the fact that these contain no refined sugar, they are sweetened only with honey and banana. Also, these could easily be made vegan by using agave nectar rather than honey!
Banana Quinoa Muffins

I made regular and mini muffins, the boys loved the little ones!

1/2 cup quinoa flour
1/2 cup quinoa flakes
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 Tbl honey (or agave nectar if vegan)
2 very ripe bananas
EnerG egg replacer for 2 eggs

Preheat oven to 400.
Mix flour, flakes, and other dry ingredients in a bowl. In a seperate bowl of a stand mixer (or by hand) mix bananas, eggs, and honey until mostly smooth with small pieces of banana remaining. Add dry ingredients and mix just until wet. Do not overmix. Pour into greased muffin tins. Only fill muffin tins halfway, these will rise! Bake 20-25 minutes until the tops are lightly browned.
Makes 12 standard size muffins (or 6 standard and 12 mini muffins!)