Quinoa Banana Muffins
I tried out a variation on vegan banana bread that is gluten-free and sugar-free, using quinoa flour as a one-to-one substitute for wheat flour. And it’s wonderful! I used the quinoa flour from Woolworths, but you can also just buy quinoa and process it into a flour using a food processor or Nutribullet. This flour is a fantastic option for gluten-free baking, since it’s much more nutrient-dense than other gluten-free flour blends that use potato starch and other low-protein flours.
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Breakfast, Snack
Cuisine: Global
Keyword: gluten-free, sugar-free
Servings: 12 muffins
- 3 medium ripe bananas mashed
- 1/4 cup coconut oil melted
- 3 tbsp aquafaba
- 1 tbsp ground flaxseed
- 1/2 cup soy milk
- 1 3/4 cup quinoa flour or just process quinoa into flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
Preheat oven to 180C and grease a muffin tray.
Mash the bananas, and mix in the wet ingredients (melted coconut oil, aquafaba, ground flaxseed, soy mlk).
Mix the dry ingredients (quinoa flour, baking powder, bicarbonate of soda, salt, cinnamon) in another bowl.
Combine wet and dry ingredients.
Spoon into the muffin tray and pop in the oven for about 20min.
Check it after 15-20min, if it’s pulling away from the edges and springs back to the touch, it’s done.
Cool for 10 minutes before removing, then enjoy with some vegan butter!