Preheat oven to 350.

Rinse Quinoa in fine strainer until water runs clear.

Line muffin pan with paper cupcake liners.

Bring the quinoa and the water to a boil. Reduce heat, cover and simmer 10 minutes or until water has been absorbed.

Whisk together the flours, brown sugar, baking powder, salt, and cooked quinoa.

Combine the oil, peanut butter, milk, egg, bananas and vanilla at medium speed.

Slowly add the dry mixture, mixing on slow until combined.

Fill the prepared muffin cups.

Bake 20 minutes or until a toothpick inserted into the center comes out clean.