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    Home » Recipes » Muffins

    Banana Quinoa Flour Muffins

    Published: Mar 29, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    A pile of muffins, with the text: Fluffy Gluten-Free Quinoa Flour Muffins.
    Muffin with a bite out, and text: How to make gluten free banana quinoa flour muffins.

    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!

    A muffin with a bite out.
    Banana Quinoa Flour Muffins.

    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!

    Be sure to check out my many other muffin recipes, from mango muffins and kale muffins, to chocolate beet muffins and butternut squash muffins.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Serving Suggestions
    • Variations
    • Storage
    • FAQs
    • More Muffin Recipes
    • 📖 Recipe
    • 💬 Comments
    A pile of muffins.

    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!

    Ingredients

    • 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.

    Instructions

    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.

    Sifting dry ingredients together.

    Mix the dry ingredients: In a large mixing bowl, sift the flour, baking powder, baking soda, cinnamon, and nutmeg. Whisk until fully combined.

    Wet ingredients mixed in a bowl.

    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.

    Adding nuts and wet ingredients to the dry ingredients.

    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.

    Top tips

    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.

    Serving Suggestions

    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.

    Variations

    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.

    Storage

    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.

    Muffins on a table and one has a bite out.

    FAQs

    Is quinoa flour good for baking?

    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.

    What can I use instead of quinoa flour?

    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.

    What is the secret to making moist banana muffins?

    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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    A table with muffins on a wire rack, plus bowl of vanilla glaze.

    📖 Recipe

    A muffin with a bite out.

    Banana Quinoa Flour Muffins

    Kate Hackworthy | Veggie Desserts
    These easy gluten-free Banana Quinoa Flour Muffins are tender and delicious. Quinoa flour gives them a light, fluffy and moist texture.
    4.92 from 12 votes
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Muffin
    Cuisine American
    Servings 12 muffins
    Calories 226 kcal

    Equipment

    • mixing bowl
    • 12-hole muffin pan

    Ingredients
     

    • 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)

    Vanilla Glaze

    • 1 cup powdered sugar (100g)
    • 2 teaspoons vanilla
    • 1 teaspoon water (or more if needed)

    Instructions
     

    • 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.

    Notes

    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.

    Nutrition

    Calories: 226kcalCarbohydrates: 30gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 27mgSodium: 107mgPotassium: 204mgFiber: 2gSugar: 19gVitamin A: 54IUVitamin C: 2mgCalcium: 60mgIron: 1mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Muffin Recipes

    • Peach Muffins with Vanilla Glaze
    • Chocolate Chip Zucchini Muffins
    • Ginger and Rhubarb Muffins
    • Carrot Muffins with Raisins
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    Reader Interactions

    Comments

    1. Amanda

      April 19, 2022 at 2:17 pm

      5 stars
      These muffins are delicious! They came out so moist with the perfect banana flavor. So perfect for spring brunch!

      Reply
    2. Danielle

      April 03, 2022 at 11:45 am

      5 stars
      These came out so delicious! I loved how easy they were and the banana flavor was so yummy.

      Reply
    3. Tonia

      March 31, 2022 at 2:10 pm

      5 stars
      These muffins were a huge hit at my house! So good!

      Reply
    4. Dana Sandonato

      March 29, 2022 at 2:51 pm

      5 stars
      Absolutely love this recipe. I always try to incorporate some healthy tidbits into my muffins, and this is such a nice way to add protein and fiber! Not to mention, they're freakin' delicious.

      Reply
    5. Beth Sachs

      March 29, 2022 at 11:47 am

      5 stars
      Perfect texture for a muffin - moist and tender crumb! Delicious banana muffin recipe!

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Healthy Recipes

    • Butternut Squash Salad
    • Easy Healthy Cabbage Soup
    • Easy Vegan Ramen (15 minutes)
    • Rajma Masala (Kidney Bean Curry)

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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