Quinoa Banana Muffins

Quinoa banana muffins are the perfect breakfast or healthy snack. Easy to make and a great use for leftover quinoa! Gluten free, vegan, dairy free and simple!

Course Breakfast, Snack

Cuisine American

Keyword banana quinoa muffins, quinoa banana muffins, vegan quinoa muffins

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 198kcal

Author Samantha Rowland

Cost $4.15 Recipe/$0.35 Serving

Ingredients

3 bananas $0.66
2 tbsp. ground flax $0.14
1/4 cup water $0.00
1 cup almond flour $1.46
1/2 cup oat flour $0.20
3 tbsp. coconut sugar $0.21
1 tsp. baking powder $0.06
1.5 cup quinoa, cooked $0.56
2 tbsp. peanut butter $0.25
1/4 cup coconut flakes, unsweetened $0.30
1/4 cup dairy free chocolate chips $0.31

Instructions

If needed, cook and cool the quinoa. See below for instructions.
Preheat the oven to 375. Line a muffin tin with 12 silicone muffin liners (or use the parchment paper liners)
Mash the banana with a fork.
Add the ground flax and water to the mashed bananas and stir well.
Add the almond flour, oat flour, coconut sugar and baking powder to the banana mixture and stir well.
Add the cooked, cooled quinoa to the bowl and stir well to incorporate.
Add the peanut butter to the batter and stir well, making sure it's fully incorporated and mixed in.
Add 3 tbsp. of the shredded coconut and all of the chocolate chips to the batter and stir to distribute.
Use a 1/4 cup measuring cup to divide the batter into the muffin liners. If you have leftover batter, try to divide it evenly among the muffins.
Top the muffins with a sprinkle of shredded coconut.
Bake at 375F for 30 minutes.
Take out and allow to cool completely. Remove from liners and enjoy!

Video

Notes

How to cook quinoa:

Stove: Use a ratio of 1 to 1.5 quinoa to liquid (1 cup quinoa to 1.5 cups liquid). Bring to a boil, reduce to low and simmer, covered for 15 minutes. Turn off heat, fluff with fork.
Instant pot: See tips and directions in this instant pot quinoa post!

Storage:

Fridge: Store banana quinoa muffins in the fridge for up to 5 days in an airtight container.
Freezer: Allow muffins to cool completely in the fridge overnight. Once cool, flash freeze muffins on a wax paper or parchment paper lined baking sheet. Once frozen, transfer to a freezer safe bag or container and keep frozen up to 3 months.
- Muffins will thaw out quickly on the counter or in the fridge. You can also defrost them in the microwave for quick breakfast on the go.

Other flavors to try:

Spices: Add 1-2 tsp. ground cinnamon or pumpkin pie spice when mixing in the coconut sugar and flours. You could also try adding ½ -1 tsp. ground ginger for a kick to the muffins.
Fruit: Instead of chocolate chips, you could add fresh or defrosted blueberries or raspberries. Be sure to add 1 tbsp. extra oat flour to help compensate for the extra moisture from the berries. You could also use dried fruit like dried cranberries, blueberries, cherries or apricots (chopped) in place of the chocolate chips.
Almond extract or vanilla extract: add 1 tsp. of either of these to change the flavor a bit.
Chopped nuts: make these more like banana bread by adding chopped pecans or walnuts.

Nutrition