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Banana Quinoa Muffins

We've found this recipe to be fairly versatile making them into cupcakes (just added frosting), loaf bread, pancakes & even Cake Pops. In our experience the cooking time has needed to be cut down, even with preferring things well-done.

Top 8 allergen free with egg alternative, corn free, coconut free

Banana Quinoa Muffins


  • 1/2 cup Quinoa flour

  • 1/2 cup Quinoa, cooked

  • 2 Tbsp Honey (check ingredients for purity)

  • 1/4 tsp Vanilla extract (optional)

  • 2 tsp Baking powder (corn free)

  • 1 tsp Baking soda

  • 1/2 tsp Sea salt

  • 2 Very ripe bananas*

  • 2 Eggs*

Substitutions: 8-10 Dates make a great substitution for bananas (ragweed/latex allergic) & add sweetness (honey may need to be decreased). Egg substitutions can be done to avoid allergens or make vegan.


Preheat oven to 400°F. Mix flour & quinoa with dry ingredients. In a separate bowl mix together bananas, eggs, vanilla and honey; add to dry ingredients. Spoon into greased muffin tins or use muffin papers, filling halfway. Bake 10-20 minutes at 400°F.

For cake pops - Oil each holder & place pop sticks into grooves once preheated. Spoon batter into oiled & preheated Baby Cakes machine. Each spot holds about a tablespoon of batter. These cook in 5 minutes & cool in about 2. Yes, the kiddos timed the cool down so they could snag some without burning their mouths!

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