Best Banana Quinoa Muffins Wheat Free Recipes
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
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
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.
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