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
Keywords: banana muffins gluten free
Adapted from La Tartine Gourmande, by Beatrice Peltre
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!