Banana Nut Quinoa Muffins

We have an abundance of fun flours in our apartment right now – quinoa flour, almond flour, coconut flour, whole wheat pastry flour – you name it, I’ve got it. Apparently I got a little overzealous at Whole Foods the other day. That said, it was time to put some of that flour to good use. Introducing Banana Nut Quinoa Muffins – delicious and vegan and gluten free, too!

banana nut quinoa muffins

These muffins came out wonderfully – the only sugar is a little maple syrup and some mashed bananas, you’ve got some healthy fat from the nuts and flaxseed, and there’s extra protein from the quinoa flour, too! I also had some quinoa flakes on hand, so I decided to bust those out as well.
Does anyone else think quinoa flakes look like fish food? Awkward.
quinoa flakes
Fish food aside, please put these muffins on your “make soon” list. They’re awesome.
quinoa muffins
I kept this recipe vegan by using flax eggs instead of real eggs and Almond Breeze regular almondmilk instead of normal milk. If you’re never tried flax eggs before, give them a shot! The general rule is 1 tablespoon of ground flaxseed meal + 3 tablespoons of water = a flax egg! At first, it will be all runny, but simply pop the mixture in the fridge for about 10 minutes and it will gel up into an egg-like consistency.
flax egg
And now, without further ado, the recipe! Enjoy it.
Serves 2DOZEN MUFFINS     adjust servings

Banana Nut Quinoa Muffins

Prep Time 10 MINUTES Prep Time
Cook Time 20 MINUTES Cook Time
Total Time 30 mins Total Time


Dry Ingredients

  • 1 & 1/2 C quinoa flour
  • 1 C quinoa flakes
  • 1/3 C walnuts or pecans, chopped
  • 1 Tbsp. cinnamon
  • 4 tsp. baking powder
  • 2 tsp. baking soda
  • 1 tsp. salt

Wet Ingredients

  • 4 flax eggs (or 4 real eggs)
  • 4 very ripe bananas, mashed
  • 1/2 cup almondmilk
  • 1/4 C maple syrup

To make the equivalent of 4 flax eggs, place 4 Tbsp. ground flaxseed in a bowl, then add 3/4 cup water. Stir, then let sit in the fridge at least 10 minutes and it will gel up like an egg!

Preheat oven to 375


  1. First, prepare your flax eggs and place them in the fridge to gel.
  2. Then, in a large bowl, mix all dry ingredients. In a separate smaller bowl, mix mashed bananas, almondmilk, and maple syrup, then mix in gelled flax eggs.
  3. Add wet ingredients to dry ingredients and stir until more or less uniform.
  4. Spoon batter into greased muffin pans; place in the oven for 20 minutes. Fork check to test done-ness.
  5. Enjoy!


banana quinoa muffins

These muffins are wonderful for breakfast (try chopping one of the muffins up and putting it on top of yogurt or cottage cheese with fruit) or as a portable afternoon snack. Enjoy!

More vegan and/or gluten free baked good recipes:

This post is sponsored by Almond Breeze.


  1. 1

    I have never tried flax eggs before, but I like any and every muffin so I would definitely be willing to give them a try for these! I love crumbling muffins on greek yogurt. Yum.

    • 2

      I have never tried anything quinoa nor have i tried to make flax eggs and I was very surprised that I enjoyed these. I added a little more cinammon than the recipe called for (I Love cinammon) I also added some frozen wild blueberries and I will be making many more of these as I continue my transition into healthier living. Thank you so much for this recipe :)

  2. 4

    Hi Anne.

    Thank you for this recipe, I can’t wait to make those muffins!
    I just wanted to make a suggestion – it would be great if you could add nutrition facts to your recipes.
    Thank you for this wonderful blog! I always enjoy reading it and find it very useful!

    • 5

      Thanks Lena! I’ll try to do that in the future when I have time. If you want, feel free to calculate the nutritional facts yourself and let us all know! You can do it at

  3. 6

    Ive never used qunioa in muffins, Ive used oats though. Good idea.

  4. 10

    Quinoa flakes? I have never even heard of those before! Haha. I guess I need to spend a little more time exploring in Whole Foods. :-) These muffins sound delicious! It was great to chat with you last night at the #healthtipschat!

  5. 12

    Hi Anne
    I like reading your blog, but it find it annoying to have to click on a blogpost to read it, rather than simply reading it off the main page. I’m assuming you do this to bump up your clicks, but is there a way around this?
    thank you

    • 13

      It’s actually because my posts are so photo heavy that the main homepage would take ages to load otherwise! Sorry – hope you’ll keep reading!

  6. 14
    Julie Drafall says

    I’ve never heard of quinoa flakes either, any suggestion for a substitution? Sounds yummy!

  7. 16

    They sound good! In term of the bananas what you reckon the four mashed were in cup measurement?

  8. 18

    These sound amazing! I want to make them!

  9. 19

    I think I’ll try these in a “muffin top” pan. I love the tops of muffins :)

  10. 20

    Okay, I’ll be the contrarian here. I consider myself a healthy eater but not an EXTREME healthy eater. Flaxseed eggs? Really? What have you done to our Anne who used to be willing to run for bacon? I miss her!

    Despite your considerable photographic skills, these muffins look like rocks (sorry, but they do). You know the adage, “You first eat with your eyes?” Do you think they’d be fluffier–and more inviting–if I substituted real eggs, milk, and wheat flour?

    I don’t live near a Whole Foods (25 miles away) and have to rely on local stores where quinoa flakes are unheard of. When you feature recipes with flaxseed eggs and quinoa flakes, I’m gripped with fear that you’ve crossed over to the EXTREME side. I like to eat healthy but not crazy healthy. How about showing some love to the commonplace ingredients?

    • 21

      Don’t worry, I still love bacon just as much as I love flaxseed eggs. :) Variety is the spice of life – I just like mixing it up and getting creative with recipes! And for the record, Matt actually really liked these – and he’s usually a good judge of when things are “too” healthy for the masses. :)

    • 22

      These are super good! seriously! i baked half a batch using Anne’s recipe ( minus the nuts).
      Then i added some chocolate chips and a bit of cocnut to the other half of the batch and baked that….definitely makes the recipe more “treat-like”…but i gotta say, with or without the choc chips/coconut…these muffins are not at all rock like. they are mosit and spongey and divine. and my 6 year old daughter LOVES them.

  11. 24

    Yum! Fish food–LOL!

  12. 25

    looks yummy!! and I love muffins. I always make a bunch and freeze some for later use!! Thanks for sharing

  13. 26

    Bookmarked! These sound delicious. Will have to make them!

  14. 27
    Roadrunner says

    These look awesome! Thanks for sharing…

  15. 28

    Love this recipe! Have just bookmarked. I am obsessed with quinoa flakes and flour at the moment :)

  16. 29

    These look delicious! I am always looking for ways to use up my over riper bananas!

  17. 30

    It tastes as good as it looks. Thanks for the recipe.

  18. 31

    these look delicious and perfect to recommend to many of my patients who are vegan but gluten free too! thank you :)

  19. 32

    I’ve gotten so addicted to quinoa lately and can’t wait to try this recipe out. I’m also forwarding this to my best friend, who is vegan. Thanks!

  20. 33

    Thank you so much for the recipe. I have all the ingred. on hand and…… I do not live near a Whole Foods store. My local health food store carries what the chains do not or I buy off the net. I have been gluten free for five weeks now and I am always cooking and sharing my food w/people who do not know they are eating GF. Love seeing/hearing responses. Thanks again! I will be making these. :)

  21. 34

    Can rolled oats be substituted for the quinoa flakes?
    Thank you!!! :)

  22. 36


  23. 38

    Hi Ann
    I have decided to start a gluten free diet and would love to try this recipe. However where I live I can find any quinoa flour or flakes. So can cooked quinoa be used as a substitute?


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