These quinoa banana mini muffins are gluten-free and naturally sweetened and make a perfect wholesome little bite at breakfast, snack time or for packing in a school lunch. (And they are just 7 ingredients!)

We are slowly entering back-to-school zone in my house and it's making me a little sad.

We had a nanny this summer and that helped make it feel like a real summer break. Instead of rushing off to different camps each week, the kids got to relax and play and just be kids. (And us adults didn't have to cart them all over town amid our workday.)

Yesterday was her last day, so the kiddos are in camp the rest of this week and next, then they both go back to school. (M is in 2nd grade and J will be in TK.)

It'll be nice to have a more structured schedule again, but man, I'm going to miss these fun, long summer days! Still, I gotta start thinking and planning and getting organized for the start of school. And that's where today's recipe comes in!

I’m sharing my quinoa banana mini muffins, which are a variation on my apple cinnamon quinoa breakfast muffins.

I’ve told you guys before that my kiddos are both muffin munchkins, so I’m always coming up with new muffins for them to try.

(And I love having a stash of muffins in the freezer to have on hand.)

These quinoa banana mini muffins are perfect for breakfast, school lunch or an after-school snack! They are gluten-free and naturally sweetened and perfect for a wholesome little bite that has just the right amount of sweetness. Not to mention, very portable.

The first time I made these, they were for a neighbor who had a new baby. I took her some freezer-friendly dinners but also wanted to take her some food for her toddler.

My kiddos did a taste test before we packed them up and then didn’t want me to give them away!

So I waited until I had more ripe bananas and immediately made them again. All for us this time!

A few notes on these quinoa banana mini muffins:

• The quinoa for these muffins needs to be cooked ahead and cooled, so please plan accordingly.
• You’ll want to fill the mini muffin cups all the way up, as these muffins don’t really rise.
• You could add some mini chocolate chips (maybe ¼ cup or so) for a fun twist.
• You can make this recipe vegan if you use a substitute for the eggs.
• After the second day, these are best stored in the fridge. (I find that is true with most baked goods with banana in them.) They also freeze great!
• I have and love this mini muffin tin.

(My handsome helper, telling me photo shoot time is over. ☝️)

Whether for the kids or yourself, I hope you give these little quinoa muffins a try! They are great for a portable, healthy bite.

And good luck to those of you who are already in back-to-school mode! I’ll be joining you shortly.

XO,

Kathryn

P.S. Be sure to check out all of my healthy muffin recipes for more favorites.

Continue to Content

Yield: 22-24 mini muffins

Quinoa banana mini muffins

Print

These quinoa banana mini muffins are gluten-free and naturally sweetened and make a perfect wholesome little bite for toddlers and preschoolers!

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 cup cooked quinoa
• 1 cup old fashioned rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• 2 ripe bananas, mashed
• 2 large eggs
• ¼ cup maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350. Spray a mini muffin tin with cooking spray and set aside.
2. Combine the cooked quinoa, oats, cinnamon and salt in a large mixing bowl.
3. In a separate small bowl, mash the bananas and then add the eggs, maple syrup and vanilla. Stir to combine.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fill the muffin tins, filling each cup to the top, and bake at 350 for 15-20 minutes, until done.

Notes

The quinoa for these muffins needs to be cooked ahead and cooled, so please plan accordingly.

You’ll want to fill the mini muffin cups all the way up, as these muffins don’t really rise.

You could add some mini chocolate chips (maybe ¼ cup or so) for a fun twist.

You can make this recipe vegan if you use a substitute for the eggs.

After the second day, these are best stored in the fridge. (I find that is true with most baked goods with banana in them.) They also freeze great!

I have and love this mini muffin tin.

Nutrition Information:

Yield:

24

Serving Size:

1 mini muffin
Amount Per Serving: Calories: 46Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 29mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 1g