Best 3 Banana Quinoa Muffins Wheat Free Recipes
If you're looking for a delicious and nutritious breakfast or snack that is also wheat-free, banana quinoa muffins are the perfect choice. Not only are they easy to make, but they are also packed with flavor and healthy ingredients like quinoa, bananas, and oats. Whether you're following a gluten-free diet or simply looking for a healthier alternative to traditional muffins, these banana quinoa muffins are sure to satisfy your cravings. With their moist texture, sweet banana flavor, and the nutty crunch of quinoa, these muffins are sure to be a hit with everyone.
Let's cook with our recipes!
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!
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
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)
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
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.
Tips:
- For a gluten-free option, use certified gluten-free oats.
- If you don't have quinoa flakes, you can make your own by blending quinoa in a food processor until it resembles coarse crumbs.
- For a sweeter muffin, add 1/4 cup of honey or maple syrup to the batter.
- To add a crunchy topping, sprinkle the muffins with chopped nuts or seeds before baking.
- For a moist muffin, use ripe bananas.
- Let the muffins cool completely before storing them in an airtight container at room temperature for up to 3 days.
Conclusion:
Banana quinoa muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be tailored to your own dietary needs. With their combination of bananas, quinoa, and oats, these muffins are a good source of fiber, protein, and potassium. They are also a good source of antioxidants, which can help protect your cells from damage. So next time you're looking for a healthy and satisfying snack or breakfast, give these banana quinoa muffins a try!
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