These muffins are soft, tender, and incredibly delicious! They have quinoa flour, buckwheat, and nuts and come together quickly and can be frozen. I make them regularly and they're always a great snack.
There are never enough or too many banana bread and muffins in my opinion.
These fall along those lines because they're gluten-free, with quinoa flour and nuts.
Gluten-free baking involves different grain flours that can be coarse, fine, or superfine. The type of milling affects the texture of the crumb.
- Quinoa flour: the grain is milling pretty fine and is the one we use today.
- Buckwheat flour: even though it has the word wheat in the title, it's gluten-free.
- Ground nuts or nut flour: I use pecans, but almond flour is very easily available and works very well.
How to make these muffins
The muffins scream breakfast from every crumb, with an unexpected aftertaste from the quinoa flour, and the sweet crunch of pecans and dark chocolate pieces.
After a few days, they were still perfect.
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- 1.5 oz pecans, toasted
- 2 large eggs, at room temperature
- ½ cup organic or muscovado sugar
- ½ cup tablespoons unsalted butter, melted (or use the same amount of oil)
- ¼ cup plain yogurt, at room temperature
- ½ teaspoon vanilla extract
- ½ cup buckwheat flour
- 1 cup quinoa flour
- ½ cup ground pecans (or ground almonds or loosely measured almond flour)
- Pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup mashed bananas (about 3 medium, very ripe)
- 4 oz semisweet chocolate chips or chunks
- Preheat the oven to 350ºF /180ºC.
- Line (or butter/spray) a 12 muffin pan with paper liners.
- Ground pecans. Or chop them if you want more texture.
- In a large bowl beat eggs and sugar for 2 or 3 minutes.
- Add butter, yogurt, and vanilla and mix well.
- In a bowl, mix buckwheat and quinoa flours, ground pecans, salt, baking powder, and soda, and add to the wet ingredients. Give it a few stirs, but leave some dry spots.
- Add the banana puree, pecans, and chopped chocolate and mix just until combined.
- Fill muffin liners, dividing evenly.
- Bake for 20 to 25 minutes until a cake tester or toothpick comes out clean.
- Let cool on a wire rack.
- Store leftovers covered in plastic wrap or in an airtight container.
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Other flours: you can use amaranth flour or millet flour instead of quinoa. They all have different flavors. Some rice flour can be substituted for part of the buckwheat flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Keywords: banana muffins gluten free
Adapted from La Tartine Gourmande, by Beatrice Peltre