4.9 from 57 votes
Banana Quinoa Flour Muffins
These easy gluten-free Banana Quinoa Flour Muffins are tender and delicious. Quinoa flour gives them a light, fluffy and moist texture.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 226 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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 Information
Calories
226kcal
(11%)
Carbohydrates
30g
(10%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
27mg
(9%)
Sodium
107mg
(4%)
Potassium
204mg
(6%)
Fiber
2g
(8%)
Sugar
19g
(38%)
Vitamin A
54IU
(1%)
Vitamin C
2mg
(2%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 226
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 107mg | 4% |
| Potassium | 204mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.