Quinoa Banana Muffins

by Maggie on April 4, 2010

Bookmark and Share

You will thank me for these muffins, so hurry up and get the ingredients so you can make them!

I’m on a bit of a quinoa flour kick right now.  Might be because I just spent $80 on a gigantic bag!

You have to be careful when adding quinoa flour to your baked goods – they can quickly get a bitter taste (in my opinion).  Some people don’t even like the taste at all!

But quinoa is so good for you. It’s irresistible!

I’ve been using quinoa flour in my bread lately (replacing the garfava flour) and we are loving how light and fluffy the bread is.

I’m going to throw this out there: quinoa is my favourite gluten-free flour!

I’ve been wanting to convert this banana muffin recipe for a while now. Callum used to LOVE these muffins in his gluten and egg-filled days.

I originally got the recipe from my friend’s mom (we call her Linda Lou). She used to make big batches of her banana muffins and send them back to university with us. Such a yummy treat for starving students.

I was surprised at how easy they were to convert, or de-gluten and de-dairy and de-egg. The original recipe uses wheat, butter, and eggs!

Please try this recipe. I think you will love it. The muffins were delicious and light. Callum and Liv snacked on them all day.

Gluten-Free & Vegan Quinoa Banana Muffins

3/4 cup quinoa flour
1/2 cup brown rice or sorghum flour
1/2 cup tapioca flour or potato starch
1 tsp baking soda
1/2 tsp guar gum or xanthan gum
1 tsp cinnamon
2 and 1/2 tbsp ground flax seed combined with 3 tbsp of warm water (this replaces one egg)
1/3 cup melted coconut oil
(I measured it when melted in a dry measuring cup; you could also use melted butter)
1 tsp vanilla
3/4 cup sugar (cane or coconut palm sugar
work well)
3 ripe bananas mashed with 3 tbsp of hot water

Preheat oven to 350 degrees.  Line muffin pans with cupcake liners or wipe with oil to prevent sticking.

Combine flours, baking soda, guar gum, and cinnamon in a medium-sized bowl.

In a small bowl combine the ground flax with the 3 tbsp of warm water. In the bowl of your mixer combine melted coconut oil, ground flax mixture, vanilla, and cane sugar.  Mix on medium speed until well combined.

Gradually add the flour mixture, alternating with the mashed banana, to the wet ingredients.  Do not over-stir.  Now would be a good time to add chocolate chips if you’re a ‘chocolate chips in muffins’ kinda person.  They would be perfect in this recipe.

Bake regular-sized muffins for 20 minutes.  Mini muffins for 10 minutes ( I did a combo – 2 trays of mini muffins for the babes and six regular-sized muffins for Pete and I).

So, are you a ‘chocolate chips in muffins’ kind of person?

You can also find this recipe and many more ‘slightly indulgent’ recipes at Simply Sugar and Gluten-Free