These soft, rustic muffins are incredibly delicious. They have quinoa flour, buckwheat and nuts for texture, they come together quickly and can be frozen. They're always great for breakfast, tea time or as a snack.
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Still perfect after a few days
There are never enough or too many banana bread and muffins in my opinion.
These muffins scream breakfast from every crumb, with an unexpected aftertaste from the quinoa flour, and the sweet crunch of pecans and dark chocolate pieces.
These fall along those lines because they're gluten-free, with quinoa flour and nuts.
I tend to share healthier recipes, like banana walnut muffins and the most amazing chocolate chip banana bread with some whole wheat flour.
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.
Troubleshooting common issues
- Overmixing the batter can cause the muffins to become tough and dense. Combine the ingredients; don't beat or overmix.
- Using the wrong type of flour can affect the texture of the muffins.
- Using cold ingredients: they can cause the batter to not mix well and be lumpy. Using ingredients at room temperature is important unless otherwise specified in the recipe.
- Not greasing the muffin tin properly can cause the muffins to stick to the pan and be difficult to remove. If not using paper liners, use baking spray or soft butter.
- Overbaking the muffins can cause them to become dry and hard. Check the muffins a few minutes before the end of the suggested baking time with a cake tester or toothpick, and remove them from the oven as soon as they are cooked through.
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Banana Quinoa Muffins (GF)
Ingredients
- 1.5 ounces pecans, toasted
- 2 large eggs, at room temperature
- ½ cup organic sugar, or muscovado sugar
- ½ cup 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, finely milled
- 1 cup quinoa flour, finely milled
- ½ cup ground pecans, or ground almonds or loosely measured almond flour
- pinch salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup mashed bananas, about 3 medium, very ripe
- 4 ounces semisweet chocolate chips, or chunks
Instructions
- Preheat the oven to 350ºF (180ºC).
- Line (or butter/spray) a 12 muffin pan with paper liners.
- Finely chop 1.5 ounces pecans. Or grind them if you don't want texture.
- In a large bowl beat 2 large eggs and ½ cup organic sugar for 2 or 3 minutes.
- Add ½ cup unsalted butter melted, ¼ cup plain yogurt and ½ teaspoon vanilla extract and mix well.
- In a bowl, mix ½ cup buckwheat flour and 1 cup quinoa flour, ½ cup ground pecans, pinch salt, 1 teaspoon baking powder and ½ teaspoon baking soda, and add to the wet ingredients. Give it a few stirs, but leave some dry spots.
- Add 1 cup mashed bananas, the chopped pecans and 4 ounces semisweet chocolate chips or chopped chocolate and stir 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
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 abrí tanto cuando leí que habías piloteado que fue difícil 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 increíble 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.