breakfast · snacks
Strawberry Banana Quinoa Muffins
Quinoa muffins are made with oat flour, cooked quinoa, strawberries, and bananas! They are naturally sweetened, full of protein and a delicious, healthy treat! Quinoa and oats are both naturally gluten-free!
A little about this recipe
These little muffins are protein powerhouses. They are naturally sweetened with just two tablespoons of honey and chopped fruit. And the combo of oat flour and cooked quinoa make them surprisingly filling and very nutritious without being dense. But probably the most amazing thing about these quinoa muffins is how wonderful they taste. Strawberry and banana is a classic combo, and they work so well in this muffin. A perfect mix of a little tart and a little sweet, they taste like a warm summer day.
These strawberry banana muffins call for one cup of cooked quinoa, so they are a perfect treat to use up any leftover quinoa from dinner. Just make sure you reserve a cup of quinoa plain before seasoning. Salt and butter would be fine, but if you’re adding spinach, pepper or garlic like I do the majority of the time, just measure out a cup and throw it in the fridge to whip these up later.
Full disclosure, these muffins stick like crazy to any type of paper liner. Save yourself the headache and use silicone liners or a fun shaped silicone muffin pan!
GREEN BEE GLUTEN FREE
Strawberry Banana Quinoa Muffins
Ingredients
Instructions
Preheat your oven to 375°
Mix all your dry ingredients together in a large bowl, and set aside.
In a medium bowl whisk wet ingredients (honey, eggs, melted butter, and vanilla) and slowly pour into the dry ingredients, mixing well until combined.
Once everything is well mixed, dump in the quinoa, strawberries, and bananas. Use some elbow grease and a large wooden spoon and mix as well as you can. When as uniform as possible, fill silicone lined muffin pan ½ -¾ full. These muffins are shockingly filling so keep them small. I typically fill each muffin with just two scoops from my 1 inch cookie dropper. And these would work perfectly in a mini muffin tray as well!
Bake for 25-30 minutes until the top is golden brown and a toothpick comes out clean. Let cool for 10 minutes before eating!
