• 1/2 cup Pamela’s Gluten-free Baking Mix
• 1/2 cup Quinoa Flakes
• 2 tablespoons raw honey
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon Himalayan Pink Salt
• 2 Ripe bananas
• 2 eggs
• oil for coating

Preheat oven to 400 degrees.  Mix flour and flakes with dry indredients.  In a separate bowl, mix together bananas, eggs, and honey.  For more moist muffins, add 1-2 teaspoons of coconut oil.   Add to dry ingredients.  Pour into greased muffin tins half full.  Bake 20-25 minutes at 400 degrees.  Cool slightly before removing muffins from tin.