Banana Bread Quinoa Muffins
Light and fluffy banana bread quinoa muffins! These easy muffins are made with honey, banana, quinoa flour and warm spices. Finished with a streusel topping, they’re awesome for breakfast or snacking. Dairy free and vegetarian.
This post is sponsored by Bob’s Red Mill.
Today we talk a super fun spin on a classic flavor. In the form of these banana bread quinoa muffins!
We have banana bread (the classic flavor!), plus quinoa (the fun twist!), and together they join forces in these sassy, delicious and nutritious baked treats.
So. Let’s discuss how these muffins go down.
We start with a standard banana bread base, filled with cinnamon, nutmeg and of course plenty of banana. It’s naturally sweetened with some honey and maple syrup, and infused with a good amount of vanilla.
And then, then we have that hint of something special. From quinoa flour – it gives the muffins a touch of that nutty, earthy flavor that we know and love from this whole grain.
We finish the muffins off with a crumb topping – for that extra boost of cinnamon sugary sweetness.
The muffins bake up with a beautifully domed top, a gorgeously golden hue and well, just make the whole house smell fantastic.
And when you enjoy them warm from the oven while sipping a steaming mug of coffee? I promise they will make just about any day even sweeter.
Quinoa Flour + AP Flour
So, these delicious muffins are coming at you once again in partnership with Bob’s Red Mill – which you probably already know is one of my favorite brands to use in the kitchen, whether they sponsor my posts or not.
And as I chatted about up above, we are using a good amount of their organic quinoa flour in the muffins, to add that fun twist AND boost the nutrition. There’s also some of their organic all-purpose flour in the mix, to balance out the flavors and help keep the muffins nice and light.
The combo results in a perfectly textured yet wholesome treat that you can feel good about enjoying. Or at least in my humble opinion!
Tips & Tricks For These Banana Bread Quinoa Muffins
- When measuring out the flours, be sure to scoop into your measuring cup with a spoon and then level off! Don’t dunk the measuring cup straight into the bag, or you’ll wind up using too much.
- This may go without saying, but make sure to use ripe bananas in this recipe.
- As written down below, I use coconut oil in the streusel topping to keep these dairy free. But, you could absolutely use unsalted butter instead if you don’t need to worry about that.
- These muffins are best served freshly made while still a bit warm from the oven. If you do store them for later, I’d recommend warming back up before enjoying (either in the microwave or in the oven / toaster oven).
Additional Muffin Recipes You Might Enjoy!
- Banana Carrot Muffins
- Healthy Pistachio Muffins
- Vanilla Cardamom Muffins
- Orange Olive Oil Muffins
- Blueberry Almond Muffins
- Whole Grain Morning Glory Muffins
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the muffins:
- 1 cup Bob’s Red Mill Organic Unbleached White All Purpose Flour
- ¾ cup Bob’s Red Mill Organic Quinoa Flour
- 2 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 large egg
- ¼ cup grapeseed oil (or another neutral oil)
- ¾ cup well mashed banana (from about 2 medium very ripe bananas)
- ¼ cup honey
- ¼ cup pure maple syrup
- 2 teaspoons vanilla extract
- ½ cup chopped raw walnuts
For the topping:
- 3 tablespoons Bob’s Red Mill Organic Unbleached White All Purpose Flour
- 1 ½ tablespoons coconut sugar (or brown sugar)
- 1 ½ tablespoons solid state coconut oil
- heaping ¼ teaspoon ground cinnamon
- poppy seeds, for sprinkling
For the muffins:
- Preheat the oven to 375ºF. Line a muffin pan with liners and set aside.
- In a large bowl, whisk together the all-purpose flour, quinoa flour, baking powder, salt, cinnamon and nutmeg.
- In a medium bowl, whisk together the egg, grapeseed oil, banana, honey, maple syrup and vanilla until well combined.
- Add the wet ingredients to the bowl with the dry ingredients and mix until just combined. Gently fold in the chopped walnuts.
- Divide the batter evenly in the prepared muffin tins, filling each about ⅔ to ¾ of the way full.
For the topping:
- Add the flour, sugar, coconut oil and cinnamon to a small bowl. Use a fork or your fingers to work the oil into the other ingredients until you have even sized crumbs.
- Sprinkle both the crumb topping and poppy seeds evenly over the muffins.
- Bake for about 15 to 17 minutes, or until a toothpick or cake tester inserted into the middle comes out clean. Let cool for about 5 minutes, then remove the muffins to a wire rack.
See the post above for tips & tricks for the recipe!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 227 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 16mg Sodium: 198mg Carbohydrates: 31g Fiber: 2g Sugar: 13g Protein: 4g
This post is sponsored by Bob’s Red Mill. However, all opinions and content are completely my own. As always, thank you for reading and letting me share brands that I truly love!