Banana Nut Quinoa Muffins (Gluten-Free)
Yields 12 muffins.


  • 2/3 cup brown rice flour
  • 1/2 cup quinoa flakes
  • 1/3 cup sugar (1/3 cup honey or maple syrup may be used instead)
  • 1 3/4 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher or sea salt
  • 1/3 cup chopped pecans (could use walnuts or nut of choice)
  • 1/3 cup raisins (I used golden this time; regular are fine, too)
  • 2 medium-size ripe bananas, mashed
  • 2 tablespoons melted coconut oil (could use melted butter, canola or grapeseed oil)
  • 1 egg
  • 1/2 cup milk (I have used non-fat although canned coconut milk is wonderful; use what you prefer)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 375 degrees F.
  2. In a large bowl, combine the rice flour, quinoa flakes, sugar, baking powder, cinnamon, salt, nuts, and raisins.
  3. In a medium bowl, combine the bananas, oil, egg, milk, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Allow to sit for 5 minutes. The quinoa will thicken the batter and the mixture will be light and fluffy.
  5. Scoop the batter into 12 greased muffins tins. I like to use an ice cream scoop. One full scoop per tin will portion the amount almost perfectly and will allow you to keep the batter light and fluffy. (Avoids dripping all over the pan, too!)
  6. Bake for 12-15 minutes or until just cooked through. The muffins will be pale in color but moist and light. Allow to cool in the pan for a few minutes, and then gently loosen the edges with a knife and cool on a baking rack.
  7. I store the cooled muffins in an airtight container in the refrigerator to preserve freshness. Stored this way, they will last for about a week. These muffins also freeze well.

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