Recipe: Banana Quinoa Muffins

Another muffin recipe! These do remind me of banana bread, but they have a distinct flavor due to different add-ins. The almonds, of course, and quinoa add a nutty flavor, and the coconut sugar and cinnamon provide sweetness & spice.

If you are out of almonds or prefer something else, feel free to switch them out for a different type of nut (e.g., walnuts). These muffins are 100% whole grain and include little added sugar, thanks for the sweetness of the bananas. They are great for breakfast or a snack on-the-go. Serve them with butter, plain, or almond butter!

Banana Quinoa Muffins

Yields: 8 muffins


  • 3 overripe bananas
  • 1 egg
  • 1 tsp. pure vanilla extract
  • 1/8 cup coconut sugar
  • 1 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 cup quinoa, uncooked
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon, ground
  • 1/4 cup almonds, chopped


Preheat oven 350 degrees F.

In a large bowl, mash the bananas. Add in the egg & vanilla. Stir well.

Pour in the coconut sugar, flour, oats, quinoa, and baking power. Mix again.

Fold in the cinnamon and chopped almonds.

Scoop batter into lined muffins tins. Bake for 12 minutes.

the batter, prior to folding in the almonds & cinnamon
Processed with VSCO with a6 preset
final muffins served on a plate

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