Breakfast/ Quick Breads/Muffins

Healthy Banana Muffins

These Healthy (gluten free!) Banana Muffins are naturally sweetened with honey and bananas, and contain a secret ingredient that gives them a protein boost.

 These Healthy Banana Muffins are naturally sweetened with honey and bananas, and contain a secret ingredient that gives them a protein boost.
Healthy Banana MuffinsThese muffins have LONG been a favorite at our house. I discovered the original recipe years ago at a health conference and knew I had to find a way to make them gluten free. I love that they are sweetened naturally with the bananas and honey.
Healthy Banana Muffins
In the process, I made a few tweaks that made them even healthier. We use eggs instead of applesauce for a lower sugar content and additional protein. Of course, if you can’t tolerate eggs or would rather use applesauce, that’s an option. The secret ingredient in these muffins is…(drum roll please!) Quinoa
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Healthy Banana Muffins
At the beginning of our gluten free journey we made a commitment to making healthy gluten free foods. That can sometimes be a challenge! We discovered that you can add cooked, cooled, quinoa to a number of baked goods without sacrificing taste or texture.
Healthy Banana Muffins
 If you’re new to quinoa, it is a naturally gluten free ancient grain that is a complete protein and contains iron, folate, magnesium, zinc, potassium, vitamin B6, and fiber. Adding quinoa to your diet can bring some great health benefits!
Healthy Banana Muffins
We often cook a large batch at the beginning of the week and add it to salads or baked goods, or saute with vegetables. You can also freeze it in 1/2 cup portions to easily pull out and toss in your favorite recipes.
Healthy Banana MuffinsWhen you add it all up, these Banana Muffins end up being quite the healthy breakfast or snack! They’re great on-the-go and can be frozen when you need to grab something quick. We often pack them on road trips, and the kids also love them for an after school snack.
Healthy Banana Muffins
Eat them plain or top with a natural nut or seed butter. Serve them fresh or freeze individually to pull out as needed for a healthy snack. These muffins are perfect any way you enjoy them!

Healthy Banana Muffins

                                                             ThereIsLifeAfterWheat.com                                                              {adapted from NoDietsAllowed}

                *gluten-free *soy-free *nut-free *oat-free                     *dairy-free & egg-free options *refined sugar-free

Notes:

  • We use eggs because it reduces sugar in the recipe and packs an extra protein punch. Feel free to use applesauce instead!
  • For some additional protein, you can also add up to 1/4 cup PB2 (Powdered Peanut Butter)with the dry ingredients.
  • Don’t be nervous about using the quinoa! You can’t taste it and it doesn’t change the texture. My kids LOVE these, the only challenge is saving a few for myself before everyone else eats them :)

Ingredients:

  • 2 Eggs, lightly beaten OR 1/2 cup applesauce OR 1 egg + 1/4 cup applesauce
  • 2 medium-sized bananas, mashed (about 2/3 c)
  • 1/2 cup honey
  • 1/4 cup oil (we use a combination of grapeseed + olive)
  • 1/4 cup milk (dairy, nut, your choice)
  • 2 tsp vanilla
  • 1 3/4 cup gluten free flour (I’ve used Mama’s Almond Blend and this recipe)
  • 3/4 tsp xanthan gum (omit if using another flour blend which contains xanthan)
  • 2 T ground flax
  • 1 tsp cinnamon
  • 1 T Baking Powder
  • 2/3 cup cooked, cooled, Quinoa
  • Coconut Sugar for garnish, optional

Instructions:

  1. Preheat oven to 350° F.
  2. Thoroughly grease muffin tins, or line with paper liners (this recipe makes about 20 full size muffins or roughly 40 mini muffins)
  3. Whisk together eggs (or applesauce), mashed bananas, honey, oil, milk, and vanilla until fully  combined.
  4. Stir in remaining ingredients with a spoon until smooth (over mixing might cause the muffins to be a little flat).
  5. Spoon batter into prepared muffin tins, filling 2/3 full.
  6. Bake full size tins about 10 minutes, just until toothpick inserted comes out with a crumb or two (or clean) OR for mini muffins check at 6 minutes. Cool and, if desired, sprinkle with coconut sugar for a beautiful look and light caramel taste!
  7. These are great warm or room temp, and can be refrigerated or frozen for longer storage. We love freezing and packing these muffins on road trips!

This post contains affiliate links. If you purchase something through these links, I will receive compensation at no additional cost to you. As always, I only link to products that we use and love and therefore think you will love, too!

{gluten free} Healthy Banana Muffins made with quinoa and refined sugar-free.

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15 Comments

  • Reply
    Leah | Grain Changer
    October 13, 2015 at 1:51 pm

    Oooo Celeste these look SO GOOD! And I love your tip about freezing cooked quinoa to use in baked good later – I would have never thought of that. We’ll definitely be making this one soon :)

    • Reply
      LifeAfterWheat
      October 13, 2015 at 3:46 pm

      Thanks Leah! and yes, that one’s a keeper :) Enjoy the muffins!

  • Reply
    Strength and Sunshine
    October 14, 2015 at 11:07 am

    Gotta love a classic banana muffin!

  • Reply
    Raia Torn (@RaiaTorn)
    October 14, 2015 at 12:00 pm

    I’m always up for a banana muffin! These sound pretty tasty. 😉

  • Reply
    Sylvie Shirazi (@gourmandeinthek)
    October 14, 2015 at 7:58 pm

    Great tip about keeping a batch a cooked quinoa in the fridge!

    • Reply
      LifeAfterWheat
      October 14, 2015 at 9:06 pm

      Yes sylvie, there are SO many ways to eat quinoa! Enjoy :)

  • Reply
    Only taste matters.
    October 16, 2015 at 5:54 pm

    I just love banana muffins! thanks for posting such a great recipe!

  • Reply
    stephinthyme
    October 17, 2015 at 8:31 am

    What a great addition of quinoa! Mmmm. So healthy and full of protein.

  • Reply
    Bethany
    October 18, 2015 at 2:46 pm

    I love using bananas in baking. These look great!

  • Reply
    Kirsten P.
    October 26, 2015 at 3:18 pm

    This is a great recipe, and I like that it is gluten-free! Thanks, Lady!

    • Reply
      LifeAfterWheat
      October 29, 2015 at 5:52 am

      It’s definitely a favorite at our house Kirsten! Thanks for stopping by :)

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