Quinoa Banana Bread (or muffins)

Quinoa gives this bread or muffin recipe a super nutritional boost.  And - they were delicious!  FYI - Quinoa is one of the most protein rich foods we can eat (a complete protein, in fact), contains twice as much fiber as other grains, and also contains iron, lysine, magnesium, riboflavin and manganese (all good for you).  This recipe comes from Chef Brad.

Notes:
Your bread will only look like the photo if you use black quinoa, but you can really use any color you like.
To make your own "Chef Brad WonderFlour" (a wheatless, wholegrain blend), just mix together equal parts of spelt, pearled barley and brown rice, and send through your grain mill (set to fine, slow setting).  I did this and it worked great!  You could use any type of flour in this recipe, though.
I added the chocolate chips because my kids will eat anything with chocolate chips in it....

6 ripe bananas, mashed
3/4 c. coconut oil or butter
1 Tab. baking soda
1 1/2 c. buttermilk (or I used Fage - unsweetened greek yogurt)
1 1/2 c. Agave or honey - or 2 c. sugar
3 c. WonderFlour
1 tsp. salt
1 1/2 c. cooked quinoa (black is nice)
1 c. chopped nuts
1 c. chocolate chips (optional)

Preheat oven to 350*.  Cream together bananas and coconut oil (or butter).  In another bowl, combine buttermilk (or yogurt) with baking soda and stir.  Add buttermilk mixture to bananas along with agave (or sugar) and mix.  Add flour, salt, cooked quinoa, and nuts.  Mix well and bake in greased loaf pans or muffin tins until toothpick inserted comes out clean.