• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Family Food on the Table
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Main Dishes
  • Baby Food
  • Subscribe
  • About
×
Home » Recipes » Healthy Muffin Recipes

Quinoa banana mini muffins {GF}

By: Kathryn Doherty | Last Updated: Mar 10, 2025 | Published: Aug 16, 2018
This post may contain affiliate links. See my 
disclosure policy.

Jump to Recipe
Pin

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!)A white plate with a stack of quinoa banana mini muffins and a bowl of strawberries in the background.

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.

Quinoa banana mini muffins in a tin

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.

A hand reaching for the top mini muffin from a stack on a white plate.

(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.

A small hand picking up a quinoa banana mini muffin from a stack on a white plate.
PRINT PIN SaveSaved!
5 from 1 vote

Quinoa banana mini muffins

These quinoa banana mini muffins are gluten-free and naturally sweetened and make a perfect wholesome little bite for toddlers and preschoolers!
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Yield: 22 -24 mini muffins

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

  • Preheat the oven to 350. Spray a mini muffin tin with cooking spray and set aside.
  • Combine the cooked quinoa, oats, cinnamon and salt in a large mixing bowl.
  • In a separate small bowl, mash the bananas and then add the eggs, maple syrup and vanilla. Stir to combine.
  • Add the wet ingredients to the dry ingredients and stir to combine.
  • 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

Serving: 1mini muffin | Calories: 46kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 29mg | Fiber: 1g | Sugar: 3g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
A white plate with a stack of quinoa banana mini muffins and a bowl of fresh strawberries in the background.

Pin

More Healthy Muffin Recipes

  • Close up of mini meatloaf muffins in a muffin tin topped with ketchup
    Meatloaf Muffins
  • A hand about to pick up a whole grain apple cider muffin from a cooling rack
    Apple Cider Muffins
  • A bunch of ripe bananas on a wooden counter with a text overlay on the photo
    25 Ripe Banana Recipes
  • A hand holding up a breakfast egg muffin from a plate
    Egg Muffins {2 ways}

Reader Interactions

Comments

  1. dmd

    May 06, 2020 at 4:45 pm

    i wish you did recipes for normal size muffins 12/pan?

    Reply
5 from 1 vote (1 rating without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Kathryn

Hi there! I’m Kathryn Doherty, a cookbook author, mom of two, and devoted food and home cooking nut. I’ve got lots of easy recipes to help you get delicious food on the table for your family!

More about me →

Popular Recipes

  • A cream cheese chicken and mushroom mixture in a large pan with a wooden spoon resting in it.
    Easy Cream Cheese Chicken
  • Close up of honey garlic chicken served in a blue and white bowl with sliced green onions on top.
    Slow Cooker Honey Garlic Chicken
  • Close up of a whole roasted chicken on a large white serving platter with veggies and fresh parsley to the side.
    Easy Whole Roasted Chicken
  • Close up of a fork resting in a bowl of rice and curried ground turkey with peas.
    Curry Ground Turkey with Rice and Peas
  • Close up of a wooden spoon drizzling pan gravy over seared pork chops.
    Easy Skillet Pork Chops with Gravy
  • Close up of a dark skillet with a saucy honey garlic chicken dish with sesame seeds and sliced green onions sprinkled on top.
    15-Minute Honey Garlic Chicken

Footer

↑back to top

About

  • Contact
  • Work With Me

Newsletter

  • Sign up for emails!

Legal

  • Privacy Policy
  • Copyright
  • Accessibility

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Family Food on the Table

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.