These Banana Quinoa Flour Muffins are moist, tender, and perfect for a quick gluten-free breakfast, snack, or dessert. Quinoa flour is a great alternative to regular wheat flour, and it gives these muffins a great taste and fluffy texture that everyone will love!
If you love classic banana muffins, this twist gluten-free twist made with quinoa flour is sure to become a family favorite!
You might think that gluten-free muffins might be a bit dry or tough. But, NO!
These quinoa flour muffins may be gluten-free, but nobody will guess that they are! They're soft, tender, delicate, and absolutely delicious.
Not only do they taste like banana bread, but they have a decadent vanilla glaze and extra chopped walnuts on top.
Quinoa is a grain that is native to South America. It's a great source of protein and fiber, and it's also naturally gluten-free.
It is made from ground quinoa, and it's a great alternative to wheat flour for those who are gluten-free or looking for a healthier option.
Quinoa flour has a mildly nutty flavor that is similar to whole wheat flour and it's great for use in gluten-free baking including this recipe for banana muffins!
Banana muffins are a super versatile treat, and quinoa flour adds a healthy boost of protein and fiber. Besides the quinoa flour, you'll need just a few simple baking ingredients along with ripe bananas to whip up these muffins in no time.
These muffins are perfect for breakfast, snack time, or dessert!
Why You'll Love This Recipe
- A great way to use up any ripe bananas you may have on hand.
- Quinoa flour is a much healthier alternative to regular flour with lots of protein and fiber.
- These banana muffins can be enjoyed any time of the day and are portable.
- Quinoa flour muffins freeze well which is perfect for making a big batch for meal prep.
- These quinoa flour muffins are gluten-free, but are still moist, tender, and fluffy!
- Quinoa Flour - This flour is made by grinding quinoa into a fine meal. You can find it at most health food stores, or order it online. It's a naturally gluten-free alternative to wheat flour.
- Baking Soda & Baking Powder - These are the leavening agents that help the muffins rise and become nice and fluffy. Double-check that your baking powder is gluten-free if required.
- Cinnamon & Nutmeg - Adds a complementary warming flavor that pairs well with the natural sweetness of banana, and gives the muffins a banana bread flavor.
- Sugar - Sweetens up the base of the muffin batter.
- Vegetable Oil - Adds richness to the batter making them moist.
- Ripe Bananas - Adds natural sweetness, banana flavor, and a soft texture.
- Eggs - Binds all of the ingredients together so they are set properly when baked.
- Water - Helps thin out the muffin batter to make them the perfect consistency.
- Chopped Walnuts - Adds a nutty flavor and crunchy texture to the muffins.
Please see the recipe card below for quantities.
Wondering how to make this Banana Bread Quinoa Flour Muffin recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 400°F/200°C and line a 12-cup muffin pan with muffin papers. Set aside.
Mix the dry ingredients: In a large mixing bowl, sift the flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk until fully combined.
Combine the wet ingredients: To a separate bowl, add the sugar, oil, bananas, and eggs. Use an electric mixer or a whisk to ensure everything is evenly combined into a smooth consistency.
Assemble the muffin batter: Slowly add the wet ingredients and walnuts to the dry ingredients and gently mix until just combined making sure there are no dry streaks of flour. Do not overmix.
Bake and cool: Distribute the banana muffin batter into the prepared muffin tray filling each cup ⅔ full. Bake for 20 minutes or until risen, golden, and an inserted toothpick comes out clean. Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely before enjoying.
Make sure your bananas are very ripe as underripe bananas will not be as sweet or create a smooth batter.
When measuring quinoa flour, make sure to spoon it into the measuring cup and level it off with a knife. Do not scoop it as this will pack in too much flour which can make your muffins dense.
Mix the wet and dry ingredients until just combined as overmixing can make the muffins tough.
Make sure your eggs are at room temperature before mixing to ensure they combine evenly.
When filling the muffin tins with batter only fill them ⅔ of the way to avoid spillover.
Make sure that your baking powder is also certified gluten-free before using.
Serve alongside a refreshing Banana Lassi for even more banana flavor.
These muffins make a great addition to a Pancake Breakfast Board to serve for brunch.
Spread the tops with Vegan Cream Cheese Frosting for a decadent treat.
Enjoy for breakfast along with a warm mug of Pumpkin Spice Latte.
Instead of walnuts, try using chopped pecans, hazelnuts, macadamia nuts, or almonds.
For a chocolate variation, add ½ cup of chocolate chips along with the walnuts.
Add a streusel topping by mixing together ⅓ cup brown sugar, ¼ cup quinoa flour, and ½ teaspoon cinnamon. Then sprinkle it over the top of the unbaked muffins before baking.
Use pumpkin pie spice instead of the cinnamon and nutmeg for warming fall flavors.
Add a ¼ cup of raisins, dried cranberries, or chopped dried apricots along with the walnuts for a sweet and tart flavor profile.
Use melted butter instead of oil for a rich buttery flavor.
Storing: These muffins can be stored in an airtight container at room temperature for up to three days or in the fridge for up to one week.
Freezing: To freeze, allow the quinoa flour muffins to cool completely. Then, transfer them to a freezer-safe bag or container and store them in the freezer for up to three months. When ready to enjoy, thaw overnight in the fridge or on the countertop before enjoying.
Yes! Quinoa flour is a great gluten-free option for baking. It's high in protein and has a nutty flavor that pairs well with banana.
If you don't have quinoa flour, you can substitute it with an equal amount of gluten-free all-purpose flour, or all-purpose wheat flour if you're not gluten-free.
The key to making moist banana muffins is to use very ripe bananas. The browner they are, the sweeter and more flavorful they will be. You can also add an extra egg to the batter for added moisture. Finally, make sure not to overmix the batter as this can result in tough muffins.
More Muffin Recipes
- Blackberry Muffins with Chocolate Chips
- Kale and Lemon Muffins
- Vanilla Mango Muffins
- Chocolate Beet Muffins
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Banana Quinoa Flour Muffins
- 1 ¼ cups quinoa flour (200g)
- 1 tablespoon baking powder (check that it's gluten-free if required)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup sugar (200g)
- ⅓ cup oil (80ml)
- 2 bananas very ripe, mashed
- 2 eggs
- 6 tablespoons water
- ½ cup chopped walnuts (70g)
- 1 cup powdered sugar (100g)
- 2 teaspoons vanilla
- 1 teaspoon water (or more if needed)
- Pre-heat the oven to 400°F/200°C and line a 12-cup muffin pan with muffin papers.
- Sift the flour, baking powder, baking soda, cinnamon and nutmeg into a large mixing bowl.
- In another bowl, beat the sugar, oil, bananas, eggs and water together well.
- Add the wet ingredients and walnuts to the dry ingredients and gently mix to combine (but don’t overbeat or the muffins could be tough).
- Spoon the mixture into the muffin tray filling each cup ⅔ full. Bake for 20 minutes or until risen, golden and an inserted toothpick comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
For the vanilla glaze
- Mix all glaze ingredients, and drizzle over the cooled muffins, then top with chopped walnuts.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.