Quinoa Banana Muffins: A Wholesome Twist on a Breakfast Classic

There’s something inherently comforting about the aroma of baking bananas, a scent that has always been synonymous with cozy Sunday mornings in my kitchen. It reminds me of my grandmother’s kitchen, where the air was perpetually perfumed with warm spices and ripe fruit. This particular recipe, a revamped version of my quinoa banana breakfast muffins, brings back a wave of nostalgia. I hadn’t touched the original recipe since 2009, and after a recent deep dive into the wonderful world of quinoa, I felt it was high time for an update, complete with a fresh coat of visual appeal. The result is a moist, satisfying muffin that’s perfect for a make-ahead breakfast, filling your home with that irresistible banana fragrance as it bakes.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Total Time: 50-55 minutes
• Servings: 12
• Yield: 12 muffins
• Dietary Type: Vegan (when using maple sugar or similar sweetener)

Ingredients

To create these delightful Quinoa Banana Muffins, you’ll need the following:

• 1 cup quinoa
• 2 ripe bananas, mashed (about 1 ½ cups)
• ¼ cup coconut oil, melted
• 1 ½ cups whole wheat pastry flour
• ½ cup all-purpose flour
• ⅓ cup granulated maple sugar (or substitute with coconut nectar or brown sugar)
• ½ teaspoon baking powder
• ¾ cup almond milk
• 2 cups water (for cooking quinoa)
• 3 tablespoons water (for flax egg)
• 1 tablespoon ground flaxseed
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• Cinnamon, for garnish (optional)

Equipment Needed

• Fine mesh strainer
• Medium saucepan with lid
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Spatula or wooden spoon
• Muffin tin
• Muffin liners (optional, but recommended if your tin tends to stick)
• Fork
• Cooling rack

Instructions

1. Prepare the Quinoa: Begin by thoroughly rinsing the quinoa under cool running water. This is a crucial step to remove any natural saponins that can impart a bitter taste. Place the rinsed quinoa in a medium saucepan and add 2 cups of water. Bring the mixture to a boil, then reduce the heat to a simmer, cover with a lid, and cook for 15 minutes. Once the cooking time is up, remove the lid and fluff the quinoa with a fork. Set aside to cool off completely.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, granulated maple sugar, baking powder, and salt. Stir in 2 cups of the cooked quinoa (reserve any remaining quinoa for another use – it’s delicious on its own or as a side dish!). Set this bowl of dry ingredients aside.
3. Prepare the Flax Egg: In a separate medium bowl, combine the ground flaxseed with the 3 tablespoons of water. Whisk them together thoroughly and let it rest for 5 minutes. This mixture will become gooey and gel-like, serving as a vegan binder, a substitute for an egg.
4. Combine Wet Ingredients: To the gooey flaxseed mixture, add the almond milk, vanilla extract, and melted coconut oil. If your coconut oil has solidified, you may need to gently warm it to liquefy it before mixing it into the other wet ingredients. Whisk all the wet ingredients together until well combined.
5. Combine Wet and Dry: Pour the wet ingredients into the bowl containing the dry ingredients all at once. Mix everything together using a spatula or wooden spoon until the ingredients are just combined. Be careful not to overmix; a few small lumps are perfectly fine.
6. Assemble the Muffins: Spoon out approximately half of the batter into a prepared muffin tin. If you are using muffin liners, place one in each cup. Peel the bananas and cut them into 1-inch pieces. Place one piece of banana in the center of each muffin cup on top of the initial layer of batter. Then, cover the banana pieces with the remaining batter, dividing it evenly among the cups.
7. Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the muffins for 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Once baked, remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.
9. Garnish (Optional): For an extra touch of flavor and visual appeal, sprinkle a little cinnamon on top of the cooled muffins.

Expert Tips & Tricks

• The Power of the Flax Egg: Don’t underestimate the humble flax egg! It’s a brilliant vegan substitute for eggs, providing structure and binding in baked goods. Ensure you let it sit for the full 5 minutes to achieve the right consistency. You can find ground flaxseed at most health food stores and many supermarkets.
• Banana Ripeness is Key: For the sweetest and most flavorful muffins, use very ripe bananas. The riper the banana, the more natural sweetness and moisture it will contribute to the batter, reducing the need for added sweeteners.
• Preventing Sticking: While muffin liners are a great help, if you find your muffins consistently stick to the tin, consider giving your muffin tin a good grease and flour before filling.
• Quinoa Prep: Make sure your quinoa is fully cooked and cooled before adding it to the batter. Warm quinoa can affect the texture and might even start to cook the other ingredients prematurely.

Serving & Storage Suggestions

These Quinoa Banana Muffins are wonderfully versatile. They are delicious served warm or at room temperature. For a delightful breakfast treat, consider spreading a thin layer of peanut butter, almond butter, or even a dollop of yogurt on top. They also make a fantastic portable snack.

To store, ensure the muffins are completely cool before placing them in an airtight container. They will keep well at room temperature for up to 2 days. For longer storage, refrigerate them in an airtight container for up to 5 days. If you wish to freeze them, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container for up to 2 months. To reheat, you can gently warm them in a toaster oven or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1080.3 kcal
Calories from Fat		336 g
Total Fat	37.4 g	57%
Saturated Fat	24.9 g	124%
Cholesterol	0 mg	0%
Sodium	1270.6 mg	52%
Total Carbohydrate	165.4 g	55%
Dietary Fiber	20.1 g	80%
Sugars	11.6 g	46%
Protein	29 g	58%

(Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.)

Variations & Substitutions

• Gluten-Free Option: For a gluten-free version, you can experiment with a good quality gluten-free all-purpose flour blend in place of the whole wheat pastry flour and all-purpose flour. Ensure your blend contains a binder like xanthan gum.
• Nut-Free: If you need to avoid nuts, substitute the almond milk with oat milk or soy milk.
• Spice it Up: Add a teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for an extra layer of warmth and flavor.
• Add-ins: Feel free to fold in about ½ cup of chopped walnuts, pecans, or chocolate chips into the batter for added texture and indulgence.

FAQs

Q: Why do I need to rinse the quinoa?
A: Rinsing quinoa removes a natural coating called saponins, which can give it a bitter or soapy taste.

Q: Can I use regular milk instead of almond milk?
A: Yes, you can substitute almond milk with any dairy or non-dairy milk of your choice, such as dairy milk, soy milk, or oat milk.

Q: What if my bananas aren’t very ripe?
A: While very ripe bananas are ideal for sweetness and moisture, you can still use less ripe ones. You might need to add a touch more sweetener to the batter to compensate.

Q: How do I know if the muffins are done baking?
A: A toothpick or skewer inserted into the center of a muffin should come out clean when they are fully baked.

Q: Can I make these muffins without coconut oil?
A: Yes, you can substitute the coconut oil with another neutral-flavored oil like canola oil or melted butter (if not making them vegan).

Final Thoughts

These Quinoa Banana Muffins are more than just a breakfast staple; they are a warm hug in muffin form, packed with wholesome goodness and a delightful hint of sweetness. They represent a perfect marriage of healthy grains and comforting fruit, making them a smart and satisfying choice for busy mornings or a midday pick-me-up. I encourage you to give them a try, experiment with the variations, and discover your own perfect way to enjoy them. Perhaps a cup of your favorite herbal tea or a strong black coffee would be the ideal companion. Happy baking!