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.
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.
Related recipes you might like:
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Banana Quinoa Muffins (GF)
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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
laurasmess says
YUM. I am a bit obsessed with quinoa at the moment, I've only just started using the flakes and flour (as opposed to the whole grains) and they're awesome for baking. These muffins look divine. Oh, and very cool that your dad was a pilot (mine's an accountant, not nearly as interesting!). I can't believe that you've flown a plane! Argh. I don't think that I'd have the courage! xx
Teffy Perk says
Oh WOW!They look amazing! my flatmate is gluten intolerant so I will definitely make these for her! { Teffys Perks Blog } X
Anne ~ Uni Homemaker says
I'm intrigued by the quinoa flour in these muffins! I haven't seen quinoa flour around. I'll have to keep my eyes out for it. Banana and chocolate is a favorite of mine in baked goods. These look fantastic!
Lisa says
Thanks for your sweet thought, Paula. I must say, it's a delight to be back at your blog seeing all the amazing creations you've churned out the past several months, and these muffins are no exception. What a clever and delicious way to use quinoa! Healthy and decadent at the same time..doesn't get better than that!
Nusrat Azim says
So rustic! So vintage! Talking about the inviting photos 🙂 So healthy and carefully composed! Talking about the recipe 🙂
I love every inch of this muffin-post of yours, darling 🙂
peanutbutterandonion says
not usually a huge gluten free kinda gall, but these look like they are worth a try. I'm in! I love the simplicity of your site, it really highlights your photos
Beth says
I'm so impressed! I must admit that I'm one of those people who is nervous in a small plane. I had no idea you were so talented!
Filipino Christmas Recipes by trina says
hmmm, these muffins looks so fluffy and delightful! Love it! 😉
Patty Price says
Hi Paula! I'm wondering..is there a pilot's license in your future???
Sounds like a wonderful getaway and experience..baking and flying..I like the sound of that 😉
Your gluten free muffins are just the breakfast treat I should make but first have to find those gluten free flours 😉
Lail | With A Spin says
Exciting. The muffins sound delicious to me.
Cocoa and Lavender says
How fun to go flying (and being the pilot) with your father! Such a memorable experience to add to your virtual scrapbook... The muffins sound really interesting - such a wonderful combo of flavors! ~ David
CQUEK says
I can’t resist it. This looks fabulous
Karen @ Lemon Grove Cake Diaries says
How exciting! I would have put the muffins on hold too for an opportunity like that. These muffins look great perfect for breakfast!
anna @ annamayeveryday says
Fabulous! How fantastic to have flown yourself, so exciting. You thoroughly deserved these delicious looking muffins when you got back, and more!
Anne@FromMySweetHeart says
Oh Paula...I love your sense of adventure! What an awesome day that must have been for you and your dad. Flying...baking....your sense of adventure in the kitchen now makes sense, too! These muffins are beautiful and were worth the wait! Looking forward to trying quinoa flour!
Kitchen Riffs says
How fun to fly! I've never piloted a plane, but in her youth Mrs K R took quite a few lessons. Anyway, great muffins - thanks for these.
Cathleen says
I love the idea of putting quinoa in a sweet treat! These look great!
Monet says
Wow! Flying on your own! How cool! I loved learning a bit more about your dad too. His passion so evidently influenced your life. Thank you for sharing your story...and these muffins. They look delicious!
AdriBarr says
Flying on your own! Wow! That must be amazing - as are these muffins. They look fab!
Alice @ Hip Foodie Mom says
Paula!
Love these!!! and love that you added quinoa and buckwheat flour to make them GF! I still have brown rice flour and something else that King Arthur sent me (GF), so I am definitely going to bake these! and HOW exciting!! to go flying!!! oh my goodness, how awesome is that?! and if you cut your photography session short to go flying, you can't tell at all. These photos, as always, are beautiful!