Gluten Free Banana Quinoa Muffins Recipes

GLUTEN-FREE BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
• In a large mixing bowl, beat all wet ingredients together (including the sugar) until fully combined.
• Add the dry ingredients to the banana mixture and stir to combine, until you have a nice smooth batter.
• Spoon the batter into the muffin tins, filling each cup about ¾ of the way full. Top each muffin with some walnuts and gently press down so that walnuts stick as the muffins bake.
• Bake in the center of a warm oven for 13 - 15 minutes, or until a cake tester inserted into the center comes out clean.
• Let the muffins cool for 10 minutes on a wire rack.
• Enjoy these muffins served warm, topped with vegan butter or creamy peanut butter, next to your favorite mug of morning tea or coffee.

QUINOA BANANA MUFFINS

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!