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These Healthy Quinoa Banana and Strawberry Muffins are perfect for a grab-and-go breakfast or snack. The muffins have amazing flavor and wonderful texture!
Previously, I hadn’t done much baking with quinoa. These chocolate chip cookies are made with quinoa flour, but this muffin recipe is the first time I’ve used cooked quinoa for baking.
The prep time for these muffins takes a little longer since you need to cook and cool the quinoa before adding to the flour mixture. But I know you’ll agree, the wonderful texture the quinoa adds is worth the extra prep time.
(Note: If you have difficulty finding quinoa at your local grocery store, you can find it here.)
How to Make Quinoa Banana and Strawberry Muffins
In a small saucepan, bring the water and quinoa to a boil. Cover, reduce the heat to low, and simmer for 10 minutes.
Turn off the heat and leave the covered pan on the burner for 15 minutes. Remove the lid, fluff the quinoa with a fork, and allow to cool.
Preheat oven to 400 degrees and line a regular muffin pan with baking cups.
In a medium mixing bowl, combine the gluten free flour, baking powder, salt and cinnamon. Stir in the cooked quinoa and mix until combined.
In a large mixing bowl, mix the sugar and oil together. Add the sour cream, egg, vanilla, and mashed bananas. Then mix until combined.
Add the frozen strawberries to the flour mixture and stir to combine.
Stir the flour mixture into the banana mixture until completely incorporated.
Spoon the batter into the 12 muffin cups.
Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan before enjoying.
Pro Tips
- Carefully measure the water and quinoa. The light and fluffy texture of the cooked quinoa depends on the proper ratio of water to quinoa. Using too much water will leave the quinoa heavy and chunky.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn’t contain it, try adding 1/4 teaspoon to the recipe. I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a small ladle or large spoon to transfer the batter to the muffin cups. The batter will be thick and not easy to pour.
Can Healthy Quinoa Banana and Strawberry Muffins be Frozen?
These muffins can be placed in a freezer safe storage bag and frozen. I freeze them in packs of two so I can easily take out a pack and thaw the muffins in the fridge overnight.
In the morning, pop them in the microwave for 30 seconds on high and you’re good to go.
If you’re looking to change up your muffin routine, give these Healthy Quinoa Banana and Strawberry Muffins a try. Their perfectly sweet flavor and wonderful texture will have you making these muffins again and again. Happy Baking!
LOOKING FOR MORE MUFFIN RECIPES?
- Easy Gluten Free Blueberry Muffins
- Triple Berry Gluten Free Muffins
- Easy Sweet Cornbread Muffins (Gluten Free)
- Almond Butter Oatmeal Muffins
Find more tasty recipes in the Recipe Index.
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- 1/4 cup quinoa
- 1/2 cup water
- 1 cup gluten free flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup packed brown sugar
- 1/4 cup canola oil
- 1/2 cup light sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup ripe bananas, mashed
- 1 cup frozen strawberries, diced
In a small saucepan, bring the water and quinoa to a boil. Cover, reduce the heat to low, and simmer for 10 minutes.
Turn off the heat and leave the covered pan on the burner for 15 minutes. Remove the lid, fluff the quinoa with a fork and allow to cool.
Preheat oven to 400 degrees. Line a regular muffin pan with baking cups.
In a medium mixing bowl, combine the gluten free flour, baking powder, salt and cinnamon. Stir in the cooked quinoa and mix until combined.
In a large mixing bowl, mix the sugar and oil together. Add in the sour cream, egg, vanilla and mashed bananas and mix until combined.
Add the frozen strawberries to the flour mixture and stir to combine.
Stir the flour mixture into the banana mixture until completely incorporated.
Spoon the batter into the 12 muffin cups.
Bake for 30 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
Allow the muffins to cool in the pan.
- Carefully measure the water and quinoa. The light and fluffy texture of the cooked quinoa depends on the proper ratio of water to quinoa. Using too much water will leave the quinoa heavy and chunky.
- Check the ingredients of your gluten free flour mix for xanthan gum. If your flour mix doesn't contain it, try adding 1/4 teaspoon to the recipe. I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour which has xanthan gum in it.
- Use a small ladle or large spoon to transfer the batter to the muffin cups. The batter will be thick and not easy to pour.
Recipe slightly adapted from Quinoa 365: The Everyday Superfood
This recipe was first published in February 2018, but was published again in December 2018 to include updated images, step by step instructions, and nutritional information.
MmmMmm good.