I’m obsessed with this muffin recipe, and I know you will be too. Here’s why: you can play around with them to find the perfect flavor (I did berry and chia). They’re low in sugar, high in fiber, high in protein, and are loaded with antioxidants.
Put them in the freezer and they’ll last (practically) forever. They're great for all you beautiful mamas out there -- throw them in your kid’s lunchbox or defrost a few for breakfast on the go.
I can make these in less than 10 minutes, not including oven time, and they won’t give you the normal carb coma. They're gluten-free, and make a great travel snack! Say no to plane food!
The ONLY Gluten-Free Muffin Recipe You'll Ever Need (With Vegan Option)
Makes 12 small muffins
- 1/3 cup quinoa flour
- 1/2 cup quinoa flakes
- 2 Tbsp. raw honey
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. Himalayan salt
- 2 very ripe bananas
- 2 eggs
- 1.5 cups fruit/nuts of your choice
Notes on ingredients
For add-ins like fruits, nuts, superfoods etc., it should all equal 1-1.5 cups. So, for my berry version in the picture above, I used 3/4 cup blue berries and 3/4 cup strawberries. If you want more fruit, feel free to add it, just know you’ll have a "wetter" muffin.
Some of my favorite flavor combos are:
Blackberry + chia (add 1-1.5 cup blueberries + 2 tbsp chia)
Apple + walnut + cinnamon
Blueberry + spirulina (add 1-1.5 cup blueberries + 2 tbsp spirulina)
Strawberry + rhubarb
Carrot + pecan (shred carrots)
Lemon zest + blueberry
Quinoa Flour: I use this flour because it’s light but packed with protein. When I want a heartier, earthier taste, I’ll use spouted spelt or oat flour, and for a smoother texture coconut flour is great!
Raw Honey: I use honey because I love the taste, but you could really skip the honey if you’re watching your sugar. The natural sweetness of bananas (plus berries, if you use them) is more than enough. Also feel free to sub other sweeteners, like brown rice syrup or 100% maple syrup.
Eggs: Buy cage-free, organic eggs. I always try to get mine from a CSA or farmers market. Fresher the better! If you’re vegan, feel free to use a flax egg, but add an extra banana for moistness.
If your bananas feel small, use an extra one. They really help make it a moist, delicious muffin!
Preheat your oven to 400 degrees Fahrenheit.
Combine flour, flakes and other dry ingredients in a bowl.
In separate bowl, mix eggs, honey and mashed banana. You want this wet mixture to be a smooth as possible. Put your honey is a warm water bath if it’s not pourable.
Grease your muffin pan with coconut oil or ghee.
Fill muffin tin halfway, garnish as you like (I added fresh strawberries!)
Bake for 20-25 min, or until your desired softness. I like mine a little on the moist side, because I find they taste better if they begin to cool while still a bit moist. So I check them at around 18 minutes.
Notes on directions
Sometimes I'll double the recipe and make BIG muffins … you know, the ones that bubble over the sides. Yum!
Depending on altitude, you may want to play with the oven temperature.
Eat. Share. Enjoy.
To learn more about plant-based nutrition, check out our video course The Ultimate Guide To Plant-Based Nutrition.