Nutritious, nutty quinoa and golden grated sweet potato combine for light, crispy savory bites. Perfect for an elegant breakfast, lunch, brunch or hors d'oeuvres.
Preheat oven to 375°. Place 8 paper liners in a muffin pan. In a medium bowl, mix the bananas, white and brown sugars, and olive oil. In large bowl, sift together the baking powder, mace, salt, and whole wheat flour. Stir the wet ingredients into the dry ingredients. Mix just enough to moisten, then fold in blueberries. Do not over mix the batter or muffins will be tough. Scoop the batter into the 8 paper liners. Sprinkle each muffin with some hemp seeds.
Bake for 18 to 20 minutes or until a toothpick inserted into the muffin comes out clean.
Muffins are best eaten the same day.