Quinoa Banana Muffins Recipe

November 7, 2011 Swedish Blogger

A hearty, warming and stabilizing breakfast or portable snack that will leave your stomach pleased and your body energized.


  • ½ cup quinoa flour
  • ½ cup quinoa flakes
  • 2 tbsp almond meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 1 tsp lemon zest
  • 2 tbsp light coconut milk
  • 2 tbsp honey
  • 2 eggs
  • 2 very ripe bananas


  1. Preheat oven to 400F.
  2. Mix dry ingredients in large bowl.
  3. In separate bowl, mix together zest, coconut milk, honey, eggs and bananas.
  4. Once thoroughly mixed, add to dry ingredients. Combine completely.
  5. Pour into greased muffin tins, filling halfway to make a dozen or completely for about ½ dozen large muffins.
  6. Bake 15 minutes.
  7. Remove from oven when tops are just hinting of brown. Chill on wire racks.
  8. Eat immediately within the next several days (trust me, you will). Store in the refrigerator up to one week, or freeze for up to 2-3 months.

Preparation Time: 25 minutes total
Yield: 6 large or 12 small muffins.

Original Recipe by Tarynne L Mingione, 2011


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