Banana & Quinoa Muffins

iStock 154927118
Light, fluffy and irresistible!

They’re great as a breakfast option or as a snack!


  • 1 1/2 cup gluten-free self-raising flour
  • 1/2 cup rice flour
  • ¼ cup quinoa flakes
  • ½ cup raw sugar
  • 2 tbsps desiccated coconut, plus 2 tsps extra, to decorate
  • 1 lime, rind finely grated
  • 1¼ cups milk
  • ¼ cup sunflower oil
  • 1 egg, whisked
  • 2 tsps vanilla extract
  • 1 large banana, mashed
View Method Banana & Quinoa Muffins


  1. Preheat the oven to 180°c. Line a 12-hole medium muffin pan with paper cases.
  2. Sift flours into a large bowl. Add quinoa, sugar, flour, lime rind, and a pinch of salt. Mix to combine. Make a well in the centre.
  3. Combine milk, oil, egg, and vanilla in a jug. Add liquid and banana to dry ingredients. Stir gently with a spoon until just combined.
  4. Spoon the mixture evenly between paper cases, about three-quarters full. Sprinkle each with a little extra coconut. Bake for 25 minutes or until golden. Cool on a wire rack before serving.

Handy Tips

Enjoy these versatile muffins for breakfast with a dollop of your favourite nut butter, take to work for afternoon snacks, or pop in the kids’ lunch boxes for a healthy treat.

View Ingredients Banana & Quinoa Muffins
View Method Banana & Quinoa Muffins
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