Banana Quinoa Muffins

 

Before you move away from this post thinking to yourself, “my kids will NEVER eat those”, give this recipe a try. These muffins are savory and sweet and packed with nutrients. Quinoa is a super food and there is little sugar added to this recipe. These cute little muffins take 20 minutes from start to finish. Freeze them in little Ziploc bags and pull out for snacks later in the week if you don’t think you will eat them! I have to admit that I added a tsp of honey and a few sprinkles of mini chocolate chips on top of the muffins. They were nearly gone after 15 minutes. They are the perfect bite sized snack and I was thrilled that my kids were devouring these nutritious muffins. Even with the few extra bits of sugar I added, these muffins are a tasty healthy snack and also gluten free!

This recipe was given to me from Diana, mom to two little ones, ages 4 and 2. Here is Diana’s recipe and what she says about these Banana Quinoa Muffins.

Last month we celebrated Lilly’s birthday in her class.  I felt very strongly about not sending cupcakes, cookies, or even the traditional store-bought muffins that have about as much sugar in them as a cupcake.  So I took a risk and prepared Banana Quinoa Muffins with Lilly’s class — and the kids actually loved them.  They have no added sugar–only bananas sweeten these muffins.  Granted, bananas are sweet because they’re full of sugar!  But at least it’s sugar being delivered in a whole food form.  And even though the muffins are sweet, they still are not nearly as sweet as, say, a cupcake.  Anyway, this success has inspired me to find even more ways to improve not only our family’s health, but to share my information with other families as well!

Banana Quinoa Muffins
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Ingredients
  1. 1/2 cup quinoa flour
  2. 1/2 cup quinoa flakes (See note)
  3. 2 teaspoons baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 3-4 ripe bananas, mashed (I mash on a plate with a fork)
  7. 2 eggs
Instructions
  1. Preheat oven to 350 degrees
  2. Grease a mini-muffin tin
  3. In a large bowl, mix flour, flakes, baking powder, baking soda and salt
  4. In a separate bowl, combine bananas and eggs and mix. Add to the dry ingredients bowl and mix. Pour batter into muffin tins until almost full (they will not rise as much as some muffins).
  5. Bake 12-15 minutes.
Notes
  1. This recipe works best with mini-muffin tins. If you make them with regular sized tins, you will need to increase the cooking time to about 20-25 minutes. I've made them with regular sized tins and find that the outsides get overcooked in order to get the insides fully cooked, plus they get dry, etc.
  2. You can find quinoa flakes in the same section as oatmeal, rice cereal at the grocery store. I'm not sure about Cub, Byerly's, etc., but I know Valley Natural Foods carries them. In fact, it was from the back of the box that I got the basis for this recipe. I followed that recipe and they turned out terrible. I adjusted the temperature, used mini tins, and shortened the baking time to get a much better muffin texture, moisture, etc. But I also omitted the honey that which the original recipe called for, and substituted more banana in order to make them even healthier (in my opinion).
  3. I made these and added 1 tsp of honey and a few sprinkles of chocolate chips. I was worried my kids wouldn't eat them - but they devoured them with the chocolate chips and even the ones without.
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Banana Quinoa Muffins
 
These healthy muffins are sweetened only with bananas–no added sugar.  And, if you’re not familiar, quinoa is a “super grain” (although actually a seed, not a grain) of sorts — packed with all the essential amino acids to make a complete protein, full of phytonutrients, antioxidants and fiber.
 
I’ll often make these in the evening, for breakfast the next morning. And they’re a great recipe for getting kids involved in the kitchen.  Ours love making a big mess mashing bananas!

 
Ingredients:
1/2 cup quinoa flour
1/2 cup quinoa flakes (See note)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3-4 ripe bananas, mashed (I mash on a plate with a fork)
2 eggs

 
 
Directions:
Preheat oven to 350 degrees. Grease a mini-muffin tin. In a large bowl, mix flour, flakes, baking powder, baking soda and salt. In a separate bowl, combine bananas and eggs and mix. Add to the dry ingredients bowl and mix. Pour batter into muffin tins until almost full (they will not rise as much as some muffins). Bake 12-15 minutes.
Notes and Tips:
This recipe works best with mini-muffin tins. If you make them with regular sized tins, you will need to increase the cooking time to about 20-25 minutes. I’ve made them with regular sized tins and find that the outsides get overcooked in order to get the insides fully cooked, plus they get dry, etc.
You can find quinoa flakes in the same section as oatmeal, rice cereal at the grocery store.  I’m not sure about Cub, Byerly’s, etc., but I know Valley Natural Foods carries them.  In fact, it was from the back of the box that I got the basis for this recipe.  I followed that recipe and they turned out terrible.  I adjusted the temperature, used mini tins, and shortened the baking time to get a much better muffin texture, moisture, etc.  But I also omitted the honey that which the original recipe called for, and substituted more banana in order to make them even healthier (in my opinion).
Sierra’s Comment:
I made these and added 1 tsp of honey and a few sprinkles of chocolate chips. I was worried my kids wouldn’t eat them – but they devoured them with the chocolate chips and even the ones without.

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