Quinoa Banana Muffins
Elevate your muffin game with these wholesome and fluffy Quinoa Banana Muffins, a perfect fusion of nutrition and indulgence. Packed with the protein power of cooked quinoa and the natural sweetness of ripe bananas, these muffins are a healthier twist on a classic favorite. Made with a blend of all-purpose and whole wheat flour, they strike the ideal balance between tender and hearty. Infused with the warmth of cinnamon and naturally sweetened with honey or maple syrup, these muffins are as delightful as they are nourishing. Optional add-ins like chopped walnuts or chocolate chips add a customizable touch, making them irresistible for breakfast, a snack, or dessert. Ready in just 35 minutes, these easy muffins are perfect for busy mornings or meal prepping ahead of the week. Whether you’re seeking high-protein baked goods, kid-friendly snacks, or a simple way to use overripe bananas, these quinoa banana muffins deliver it all with flavor and goodness.
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Recipe Information
Ingredients
- 1 cup Cooked quinoa
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Mashed ripe bananas
- 0.5 cup Plain Greek yogurt
- 0.3 cup Honey (or maple syrup)
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Vegetable oil (or melted coconut oil)
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, or grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, mix the mashed ripe bananas, Greek yogurt, honey (or maple syrup), egg, vanilla extract, and vegetable oil until well combined.
Gently fold the cooked quinoa into the wet ingredients until evenly distributed.
Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix to avoid dense muffins.
If desired, fold in optional ingredients like chopped walnuts or chocolate chips.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving. Enjoy your healthy Quinoa Banana Muffins!
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.8 g | 200% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 1843 mg | 80% | |
| Total Carbohydrate | 313.5 g | 114% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 98.7 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 356 mg | 27% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2335 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
