Gluten Free Banana Quinoa Muffins 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!

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.

BANANA NUT QUINOA MUFFINS (GLUTEN-FREE)

Steps:

• Preheat the oven to 375 degrees F. In a large bowl, combine the rice flour, quinoa flakes, sugar, baking powder, cinnamon, salt, nuts, and raisins. In a medium bowl, combine the bananas, oil, egg, milk, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined. Allow to sit for 5 minutes. The quinoa will thicken the batter and the mixture will be light and fluffy. Scoop the batter into 12 greased muffins tins. I like to use an ice cream scoop. One full scoop per tin will portion the amount almost perfectly and will allow you to keep the batter light and fluffy. (Avoids dripping all over the pan, too!) Bake for 12-15 minutes or until just cooked through. The muffins will be pale in color but moist and light. Allow to cool in the pan for a few minutes, and then gently loosen the edges with a knife and cool on a baking rack. I store the cooled muffins in an airtight container in the refrigerator to preserve freshness. Stored this way, they will last for about a week. These muffins also freeze well.

BANANA-QUINOA MUFFINS (WHEAT FREE)

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.