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.
I tend to share healthier recipes, like the banana nut muffins and the most amazing chocolate chip banana bread with some whole wheat flour.
These fall along those lines because they're gluten-free, with quinoa flour and nuts.
Alternative flours
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.
Related recipes you might like:
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Banana Chocolate Muffins - Gluten Free
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.
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Adapted from La Tartine Gourmande, by Beatrice Peltre
Kathy says
How very cool! A few years back, my son took flying lessons, and we got to see his first solo landing. My husband is a retired Air Traffic Controller, so we were in the control tower to watch. My heart was in my throat. The most exciting part was that my husband was able to give him his landing instructions. My son was so surprised to hear his fathers voice…a thrilling day for both of them!
Quinoa is a new favorite grain for me. These muffins sound healthy and delicious! Have a great weekend, Paula!
Angie Schneider says
wow You flew for the first time...well, I can't even drive.
Buckwheat and quinoa...these banana muffins sound and look wholesome, Paula.
Renee says
My dad was a pilot too. He had a Cessna 172 which looked a lot like your dad's plane. I remember all those plane rides and when he let me handle the controls when we were in the air. Your post brought back so many wonderful memories and tears in my eyes because I miss my dad so much.
vanillasugarblog says
I need to start baking with quinoa!
Love this idea.
Great post!
Have a great weekend!
Laura (Blogging Over Thyme) says
Love this post--it was so much fun to read. I can imagine that it must be an incredible feeling to actually fly an airplane yourself. I've only been in ONE tiny, tiny airplane in my life (and that was for skydiving--not exactly the same experience, haha), but its definitely a different feeling when you're not in a massive commercial jet.
Now..onto the muffins! WOW! They look so scrumptious. Love how they use quinoa flour too. Thanks so much for sharing! I'm definitely going to make these.
yummychunklet says
Thanks for sharing such a great post! Great looking muffins, too!
valentina maria kenney wein says
these look amazing -- and perfect for my gluten-free son! 🙂 (I love the paper cups, too -- so pretty!)
Laura Dembowski says
Flying with your father sounds incredible! I'd much rather fly in a little plane like that with people I trust than in a big commercial plane. Now that is truly scary. The muffins seem like a wonderful breakfast for sure!
Marissa | Pinch and Swirl says
Brave girl! That's a serious bucket list item to check off...and these muffins! They look absolutely delicious.
Abbe@This is How I Cook says
My manservant has always wanted to learn to fly. I think you best learn while you can and maybe one day that little plane will be yours. What fun, flying with your dad, though! And I love spur of the moment things! They keep the excitement in life. And you even had breakfast when you got home!
mividaenundulce says
Dame unos minutos que me acomode la boca en su lugar, y es que la abrà tanto cuando leà que habÃas piloteado que fue difÃcil volverla a su sitio...ja,ja,ja..qué experiencia más maravillosa, siempre me apasionó lo de los aviones, varias veces he volado en cabina y es una experiencia increÃble e imagino que en los aviones pequeños la sensación debe ser mucho más.
ela@ it's better when I make it myself says
Wow, what a great story! I used to fly for a living...while serving coffees and teas. Great muffins too, my favorite combo! And chunky chocolate is so much better than chips. Happy day!
Guru Uru says
Delicious muffins, banana and chocolate is classic 😀
Cheers
CCU
e / dig in says
darling, you should have had champagne, not quinoa, after that momentous occassion! fabulous!
Liz Berg says
What a phenomenal experience for you! I bet these muffins were phenomenal, too 🙂
Susan says
Wow! Great story. And I'm going to make these muffins for a gluten-free work colleague.
Deb says
What an exciting weekend! I would agree that muffins can wait if a flying session is involved! Although I certainly would like to try one (or two) of the fabulous Quinoa Muffins with my morning coffee!
Pamela @ Brooklyn Farm Girl says
Wishing I had one of these muffins for breakfast this morning! Looks delicious.
Catherine @ Chocolate & Vegetables says
Mmmm, banana and chocolate! One of life's more excellent combinations.
Silvia says
Hola, Paula.
Me gusta la idea de la quinoa en estos muffins. No tadaré en hacerlo. Saludos.