Banana Quinoa Muffins (GF)
These soft but 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.
Servings 12 muffins
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
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 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: to substitute quinoa flour, 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.
