Quinoa Banana Muffins (Vegan, Gluten-Free)

What a summer it has been!  After watching the documentary "Forks Over Knives" and the extended interviews we made a renewed commitment to eating as much whole foods and plant-based as possible while decreasing the amount of oils in our diet.  I purchased the cookbook associated with the documentary for some help.  What a great investment.  We've been making delicious foods all summer.  One adult favorite is the Quinoa Tabbouleh recipe.  Delicious!  The kids favorite has to be the Quinana Muffins.  We've adapted it over the past few weeks to better suit our needs and taste buds.  Enjoy our modified version!

Makes 12 muffins

Ingredients
2 cups gluten-free flour (we like 1 cup of millet + 1 cup of Pamela's Bread Mix)
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt (no need to add salt if using bread mix as it contains salt)
1/2 teaspoon ground cinnamon
1 cup mashed banana (about 2 large bananas)
1/3 cup maple sugar
1/3 cup plant-based milk
1/3 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1 cup cooked quinoa, drained and rinsed until cool

Directions
1. Preheat oven to 350º. Line muffin pan.
2. Sift together dry (first 5) ingredients into medium mixing bowl.  Make a well in center of mixture.  Add mashed banana and all wet ingredients to well and mix in the well.  Incorporate dry and wet ingredients until dry ingredients moistened without overmixing.  Fold in quinoa.
3.  Divide mixture evenly between the muffins.  Bake for 18-22 minutes or until toothpick comes out clean.  Allow to cool.