These soft, rustic muffins are wonderfully flavorful and satisfying. Made with quinoa flour, buckwheat and ground nuts for texture, they come together quickly, freeze well and are perfect for breakfast, afternoon tea or a wholesome snack.
Still perfect after a few days
I never think there can be too many banana breads and muffins. These banana quinoa muffins deliver a tender crumb with a slightly rustic texture and a pleasant, nutty finish from the quinoa and buckwheat flours.
Chunks of semisweet chocolate and toasted pecans add sweetness and crunch, while mashed very-ripe bananas keep the muffins moist. They hold up well for several days at room temperature when stored in an airtight container, and they freeze and thaw beautifully for make-ahead breakfasts.
If you enjoy healthier banana bakes, try these muffins alongside banana walnut muffins or a whole-wheat chocolate chip banana loaf for variety.
Alternative flours
Gluten-free baking uses a variety of flours with different textures. The milling—coarse, fine or superfine—affects the muffin crumb. Here are a few good options and notes on them:
- Quinoa flour: finely milled quinoa flour gives a delicate, slightly earthy flavor and a tender crumb. It is the main flour used in this recipe.
- Buckwheat flour: despite its name, buckwheat is gluten-free and contributes a robust, nutty taste. Use finely milled buckwheat for a smoother texture.
- Ground nuts or nut flour: ground pecans add flavor and body; almond flour is a convenient substitute if preferred. Ground nuts contribute moisture and help create a cohesive crumb without gluten.
Troubleshooting common issues
- Overmixing the batter: mix until just combined. Overworking gluten-free batters can make muffins dense. Stop when most dry streaks have disappeared and a few small pockets of flour remain.
- Wrong flour choice or grind: coarse flours or large nut pieces will give a coarse crumb. Use finely milled quinoa and buckwheat flours for a lighter texture, or grind nuts more finely if you prefer a uniform crumb.
- Cold ingredients: cold eggs or yogurt can make the batter lumpy and slow to combine. Bring refrigerated ingredients to room temperature before mixing unless the recipe states otherwise.
- Sticking to the pan: use paper liners or grease the tin well with butter or baking spray. If you skip liners, allow muffins to cool slightly before removing to reduce tearing.
- Overbaking: check muffins a few minutes before the suggested time. A toothpick or skewer should come out with a few moist crumbs, not wet batter. Overbaked muffins become dry and crumbly.
Related recipes you might like:
-
Whole Wheat Banana Muffins -
Whole Wheat Chocolate Chip Banana Bread
-
Banana Blueberry Muffins
-
Roasted Banana Bread
Before you go…
If you make the muffins and enjoy them, please leave a comment and a rating so others can find this recipe. If something didn’t work as expected, describe the issue and I’ll help troubleshoot. You can also share your photos on Instagram or Pinterest by tagging the recipe name so others can see your results.
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Banana Quinoa Muffins (GF)
Paula Montenegro
Soft yet slightly rustic, these banana quinoa muffins combine quinoa and buckwheat flours with ground pecans, mashed ripe bananas and semisweet chocolate for balance. They bake quickly, freeze well and make a reliable gluten-free breakfast or snack.
Ingredients
- 1.5 ounces pecans, toasted and roughly chopped (or grind for a finer texture)
- 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 / loosely measured almond flour)
- Pinch of salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup mashed bananas (about 3 very ripe medium bananas)
- 4 ounces semisweet chocolate chips or chopped chocolate
Instructions
- Preheat the oven to 350ºF (180ºC).
- Line a 12-muffin pan with paper liners or grease each cavity well.
- Finely chop the toasted pecans, or pulse them briefly in a food processor if you prefer less texture.
- In a large bowl, beat the eggs with the sugar for 2–3 minutes until slightly thickened.
- Add the melted butter, yogurt and vanilla extract to the eggs and mix until combined.
- In a separate bowl, whisk together the buckwheat flour, quinoa flour, ground pecans, salt, baking powder and baking soda.
- Fold the dry ingredients into the wet mixture, stirring gently. It’s fine to leave a few small dry streaks—overmixing will make the muffins heavier.
- Add the mashed bananas, chopped pecans and chocolate chips, and stir just until everything is evenly distributed.
- Divide the batter among the prepared muffin cups, filling them evenly.
- Bake 20–25 minutes, or until a toothpick or cake tester inserted in the center comes out with a few moist crumbs but no raw batter.
- Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- Store leftovers in an airtight container at room temperature for up to three days, or freeze cooled muffins in a sealed bag for up to three months.
Notes
Baking time: oven performance varies. Use the suggested time as a guideline and check the muffins a few minutes early. An oven thermometer can help ensure accurate temperature.
Other flour swaps: if you don’t have quinoa flour, amaranth or millet flour can be used, though they will change the flavor profile. A portion of buckwheat can be replaced with rice flour if desired; adjust liquid slightly when experimenting.
Freezing and reheating: cool muffins completely before freezing. To reheat, thaw at room temperature or warm briefly in a low oven or microwave for a few seconds.
Adapted from La Tartine Gourmande by Beatrice Peltre (source acknowledged).