Banana Quinoa Muffins Wheat Free Recipes

QUINOA BANANA MUFFINS

Quinoa Banana Muffins image

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!

Provided by Samantha Rowland

Time 35m

Number Of Ingredients 11

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)

Steps:

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!

Nutrition Facts : Calories 198 kcal, Carbohydrate 24 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 56 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving

GLUTEN-FREE BANANA QUINOA MUFFINS

Gluten-Free Banana Quinoa Muffins image

Enjoy these moist and delicious quinoa banana muffins. They are bursting with banana flavor - you won't even miss the gluten!

Provided by Jenny Levine Finke

Categories Breakfast Dessert

Time 35m

Number Of Ingredients 13

Ingredients

2 cups quinoa flour
2 Tbsp. ground flaxseed meal
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
2 large eggs
1/2 cup milk
1/2 cup raw honey
4 Tbsp. butter, softened
1 tsp. vanilla extract
1 very ripe banana, mashed
1/2 cup chocolate chips
1 regular banana (optional - for topping)

Steps:

Preheat oven to 375 degrees F.
Generously grease a 12-muffin tin with cooking spray or butter. Set aside.
In a medium mixing bowl, combine all dry ingredients (quinoa flour, flaxseed meal, baking soda, cinnamon, salt). Set aside.
Using your mixer, combine all wet ingredients (milk, honey, eggs, butter, vanilla, ripe mashed banana) in a large bowl and mix well.
Slowly add dry ingredients to wet ingredients until all ingredients are combined (about 60 seconds). Scrape the sides and continue to mix for 15 seconds.
Fold chocolate chips into muffin batter.
Add batter to muffin tin, dividing mixture evenly among the 12 muffin tins.
Slice a banana into 1/2 inch slices. Add slice on top of each muffin (optional).
Place muffins in the oven for 18-20 minutes or until toothpick comes out clear.
Serve immediately for best results. Store muffins in an airtight container for up to three days.

Nutrition Facts : Calories 239 kcal, Carbohydrate 34 g, Protein 5 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 43 mg, Sodium 271 mg, Fiber 2 g, Sugar 19 g, ServingSize 1 serving

BANANA-QUINOA MUFFINS (WHEAT FREE)

Banana-Quinoa Muffins (Wheat Free) image

This is the exact recipe from the back of the box of Ancient Harvest Brand Organic Quinoa Flakes. I have not made these yet, but they are definitely in my "to try" pile.

Provided by senseicheryl

Categories Quick Breads

Time 30m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup quinoa flour
1/2 cup quinoa, Make sure you use QUINOA FLAKES, I use the Ancient Harvest Brand
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 bananas, very ripe ones
2 eggs
2 tablespoons honey

Steps:

Preheat oven to 400 degrees.
Mix flour and flakes with the other dry ingredients.
In a separate bowl, mix together bananas, eggs and honey; add to dry ingredients.
Pour into greased muffins tins.
Bake for 20-25 minutes.
NOTES) Fill muffin tins 1/2 full; for waffles, add 3 tablespoons vegetable oil and 1/2 cup milk or until desired consistency.

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