Give these moist and tasty quinoa flour muffins a go. They are full of nutty and sweet flavors. This post contains affiliate links. Please see my disclosures.
When you’re gluten-free like me, you get used to baking with various gluten-free flours – including quinoa flour.
If you would have asked me years ago if I’d ever imagined myself baking with quinoa flour, I would have thought you were nuts!
Now I bake with a slew of gluten-free flours, including almond flour, brown rice flour, oat flour, and of course, quinoa flour. And today, I’m sharing a recipe I developed using gluten-free quinoa flour.
Before I share my recipe, let’s talk about quinoa.
First and most importantly, quinoa is naturally gluten-free. Not only is it gluten-free, but it’s also considered a superfood. It’s the only plant-based food that is a complete protein, which means it contains all nine essential amino acids.
Also, because quinoa is technically considered a fruit, not a grain, many people following grain-free diets can enjoy quinoa flour (depending on their diet regimen, of course).
I enjoy the taste of quinoa flour, but I’m not benign to the fact that it has a strong, earthy, and slightly nutty flavor.
It takes some getting used to, but with the right mix of ingredients and an awesome quinoa flour recipe, like like I’ve come up with below, you’ll feel like you’re eating a delicious muffin and will hardly notice the nutty quinoa flour taste.
This gluten-free quinoa flour banana muffin recipe is super simple to follow too.
To make it, combine the dry ingredients in one bowl and the wet ingredients in another bowl. Then mesh everything together until you have a muffin batter. Then fold in chocolate chips by hand, and top each muffin with a banana slice for decoration (and added sweetness).
My husband and kids enjoyed these quinoa flour banana muffins one sunny afternoon. My son also wanted to enjoy a muffin for breakfast the next morning.
It felt good knowing he was having a protein-, fiber-, and iron-rich breakfast, and he didn’t seem to notice the quinoa flour. In fact, he rather liked it.
I hope you enjoy making these quinoa flour banana muffins- and more so – I hope you enjoy eating them too!
P.S. Not all grocery stores carry quinoa flour. Some natural grocery stores will carry it, and you can also find it on Amazon for a great price.
Gluten-Free Banana Quinoa Muffins
Equipment
- 1 12-cavity muffin tin
- 12 muffin liners
- 2 Mixing bowls
- 1 Hand-held mixer
Ingredients
- 2 cups quinoa flour
- 2 Tbsp ground flaxseed meal
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 eggs large
- 1/2 cup milk
- 1/2 cup honey
- 4 Tbsp. butter softened
- 1 tsp vanilla extract
- 1 very ripe banana mashed
- 1/2 cup semi-sweet chocolate chips
- 1 regular banana (optional – for topping)
Instructions
- Preheat the oven to 375º F. Add 12 muffin-liners to a 12-cavity muffin tin or generously grease the tin with cooking spray. Set aside.
- In a medium mixing bowl, combine the quinoa flour, flaxseed meal, baking soda, cinnamon, and sal). Set aside.
- Combine the milk, honey, eggs, butter, vanilla, and ripe mashed banana in a large bowl and mix with your handheld mixer on medium speed until well combined.
- 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 with a spatula and mix the batter well by hand.
- Divide the batter among 12 muffin cavities, then slice a banana into 1/2-inch slices and place a slice on top of each muffin (optional).
- Place muffins in the oven for 18-20 minutes and bake until a toothpick comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin tin, then transfer them to a wire rack to continue cooling. Store leftover muffins in an airtight container for up to three days at room temperature.
Oh no! Did you change any ingredients or measurements?
18 minutes was WAYYYYYY too long in the oven. Half came out burned and all were extremely. I have a very normal, regular oven. I checked at 16 minutes because I smelled burning. I’d say check at 8-10 minutes, and cook longer if needed.
Just tried this recipe for Passover and it came out delicious! I had no idea what to expect from quinoa flour, but I could barely tell the difference. My husband and toddler are obsessed. Thanks so much!!!
I’m a huge quinoa fan but have never tried quinoa flour! I’m going to have to give it a try because this looks and sounds delicious! xo, Kristina