Healthy Berry Banana Quinoa Muffin Recipe
Regular readers would be aware that I am a wholegrain freak. My pantry is in the state that it is cos of cartloads of wholegrain that I keep buying. As I mentioned in one of my older posts, the amount that I consume is definetely less than the amount I buy. It surely doesnt mean I am consuming less whole grains . It sadly just speaks of the lack of will power that I have when I enter that dratted Whole Foods Market. Can't keep my hands off their shelves! Among them spearheading my passion is Quinoa. I have enjoyed it in so many ways thanks to its versatility - about 40-50 recipes till date. I realized that I have blogged not even quarter of them here in this blog and plan to rectify this lapse.
Healthy Berry Banana Quinoa Muffin Recipe
This recipe is from this treasured cookbook that I got my hands on. Actually it was my other half who chanced upon it and handed it to me (inspite of having a lifelong ban on me buying any more cookbooks! ;)). I was so surprised and he was like - "Yeah I know! You owe me a big one! I was not in my senses or something". This husband - I like! ;) I repaid him by making him this and he loved it.
Changes I Made : ..is insignificant to even make a big deal out of it. The teeny change I made was to cut out that one egg that the recipe called for Its moist with the tartness of strawberries and sweetness of bananas playing along well and with quinoa adding a new dimension to these muffins. In fact, you might even miss the fact that these have quinoa in them :) A perfect snack + breakfast especially when you are on a diet and craving for "taboo" dishes.  This no butter low fat goodie filled with goodness of fruits and wholegrain will not only help to fill you up but also provide protein and other needed nutrition.
  • Cook time:
  • Prep time:
  • Serves: 4 people
  • Yields: Makes 12 Muffins
Ingredients
  • 1/4 cup Quinoa
  • 1/2 cup Water
  • 1 cup Wheat flour
  • 1-1/2 tsp Baking Powder
  • 1 tsp Salt
  • 1 tsp ground Cinnamon
  • 3/4 cup packed Brown Sugar
  • 1/4 cup Vegetable Oil
  • 1/2 cup fat free Greek Yogurt
  • 1 tsp Vanilla Extract
  • 1-1/4 cup mashed Ripe Banana
  • 1 cup fresh Strawberries, diced (or use frozen)
Method
1. Preheat Oven to 400F (200C). Line muffin pan with paper liners. Bring the Quinoa and water to a boil in a saucepan. Cover and reduce to a simmer and cook for 10 minutes.
2. Turn the heat off and leave the covered saucepan on the burner for another 15 minutes.
3. Fluff with a fork and allow the quinoa to cool.
4. Combine the flour, baking powder, salt and cinnamon in a medium bowl.
5. Add the cooked quinoa to the flour mixture
6. and blend well. Set aside.
7. Combine sugar and oil in another large bowl.
8. Mix in the yogurt, vanilla and banana.
9. Add the strawberries to the flour-quinoa mixture.
10. Stir to combine.
11. Now add this mixture to the banana- yogurt mixture,
12. gently stirring (Do not overmix) until just blended.
13. Using a large spoon divide the mixture into the muffin cups.
14. Bake for about 25-30 minutes or until the toothpick inserted in the center of the muffin cups comes out clean.
Cool in the pan. You can refrigerate the leftovers in a sealed ziplock bag/ container or freeze for up to a month. Healthy Berry Banana Quinoa Muffin Recipe

Recipe Reference

recipe minimally adapted from cookbook quinoa - everyday super food

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29 Comments

By emma on Aug 20, 2014

i found that these muffins tasted really amazing however i did encounter a few of the problems others did. the first batch i did was like little pancake sized muffins that didn't rise and were very mushy in the centre, even for being in the oven an extra 20 min. The second batch i added half a teaspoon of baking soda and about 1/2 cup of flour to make it rise and not so heavy. They worked out perfectly! oh and i also lowered the temperature and had them in for 45 min.

By Shruti on May 13, 2014

The recipe looks great - I just noticed that the sugar content is pretty high. Do you know how I could substitute with natural sugars/or other fruit (for e.g. honey,, blueberries etc.), as I would like to make this diabetic friendly.

By Mimosas, Museums & Mountain Biking | for the LOVE of life on Jan 20, 2014

[...] resourceful. I turned to Google and looked up ” eggless recipes” and found this one for strawberry banana quinoa muffins. Although I’ve cooked with quinoa before, I’ve never tried baking with it. This recipe [...]

By Ecomil – Egg Substitutions on Aug 30, 2013

[...] Recipe:Strawberry Banana Quinoa Muffins [...]

By Padmini on Jul 30, 2013

Hi Made it. Tastes really nice but I think it's the quality of the muffin cups, got stuck to it. Will it be okay to just flour the muffin tray? Do I have to flour it even if the tray is non stick?

By Padmini on Jul 25, 2013

I am going to try this. I am not very good at baking but this too tempting and eggless! Have tried other recipes of yours and they have come out well Great site,simple and doable!

By Leslie on Jul 19, 2013

Delicious! I will need to spray the liners a bit next time, but otherwise I am delighted with how these turned out. Thank you for sharing this wonderful healthy recipe.

By Moe on Apr 18, 2013

LOVE THESE! I made them for my son, & had to go to the store to get more strawberries to make MORE the next day. I put in 1 cup of cooked/cold quinoa which worked well. Also, if you CAN wait until they have cold down they will come off the wrapper. BTW thanks for the above comment about eating the batter - sooo tasty = new yogurt flavour ;)

By Lynn on Mar 29, 2013

Just wondering .... how many cups of cooked quinoa is equal to 1/4 cups of uncooked?? I'd like to use up some cooked quinoa that I have on hand. Thanks.

By Sowmya on Jan 8, 2013

Hi DK, tried this today and it came out well! Tasted good but was dense than I expected... What could be the reason? Is that due to quinoa? Pls let me know... The batter, end product looked like yours! Is it supposed to be dense?

By Priya on Nov 15, 2012

Hi, wondering if you have ever used Ragi flour or whole Ragi in baking, I live in India and Ragi is considered to be a really nutritious and indigenous grain and wondering if I can use it to bake muffins etc. How does it affect the recipe and what goes well with it if you have used it?

I have been meaning to experiment but haven't gotten around to it yet.. Will certainly update once I do so :) --DK

By Leela Kolluri on Sep 9, 2012

I tried this recipe and tell you what, we finished half the muffins that were baked right out the oven.Simply loved the muffins!!! Wow! Thanks for the recipe and yeah, you have an amazing website! I am a fan of your work! :-D

By Maribeth on Aug 10, 2012

Just in case anyone still comes across this recipe...it's great! really moist and just the right amount of sweetness. I've been using blueberries instead of strawberries. I have also modified the recipe to use Buckwheat flour instead of the whole wheat and I believe this makes it gluten-free!!

By Uma on Jul 12, 2012

I tried quinoa for the first time and your recipe turned out excellent. My family loved these muffins. Thanks :)

By Nandini on Jun 24, 2012

The batter was amazing - the muffins are in the oven and I'm sure they're going to be just as awesome. My 2.5 year old loved the batter, so I cannot wait for him to try the finished product!

By sonia on Apr 2, 2012

This is baking right now in the oven.Batter tasted good,so I am hoping cake..oops Muffin will too:-) Will send u a pic later. I have abig bag of red quinoa that by health concious hubby bought in bulk.Have made soup ,lemon quinoa and quinoa pulav so far. With ur variety of recipes I am sure I will be able to find ways to include this more.

By My Battle with Vegan Muffins | Jamessina on Apr 2, 2012

[...] for Sunday’s dinner that I scoured the blogs for a quinoa muffin recipe. I stumbled upon this one with banana and strawberries. I replaced the Greek yogurt with organic, unsweetened applesauce in [...]

By Lindsay on Mar 24, 2012

Could I use quinoa flour instead of regular flour for a gluten free version?

From what I have read (but not used personally until now), you can replace wheat flour 1:1 ratio with quinoa flour. Since this is not yeast based, it should work I think. --DK

By Shan on Mar 14, 2012

I have made these muffins a few times and we love them! my boys request them. One change that works great, we use freeze dried strawberrries. The muffins are moist but cook evenly and come out fluffy each time.

By Michelle on Feb 16, 2012

I have made these 2 times now and both times they didn't rise at all. I followed the recipe to a "t" and can't figure out why they aren't coming out right (a friend of mine made them and they were much fluffier). Any help would be great! Thanks!

Usually old stock of baking powder could be the reason. Another possibility is that you might be overbeating the batter. Just fold in the batter - it helps to incorporate more air into the batter and will help it to fluff better while baking. Hope this helps --DK

By Srividhya on Feb 15, 2012

Dear DK, Could I replace the yogurt with some butter maybe? I do not have yogurt at home but would love to bake this. Thank you!

By 1 Dish 2 Spoons: Quinoa « on Jan 28, 2012

[...] (don’t ask me why the banana), and by the magic of internet, I found this recipe for Banana Strawberry Quinoa Muffins within seconds of [...]

By Marta on Jan 7, 2012

Great recipe. My family loves it.

By Aditi on Dec 22, 2011

I tried this muffin and so also the Vegan Pear Walnut muffins. The Pear muffins were a disaster and you told me it could be due to overripe pears. I made sure to use very firm strawberries and even used a little less then 1 cup of mashed banana and ensured the batter consistency was not runny. It still turned out all mushy in the centre, desipte baking for a good 35-40 minutes... Not sure what could be wrong..

By mushy do you mean Raw? cos if its uncooked then its mostly the oven that's at fault. If its uncooked then here are the possible issues : 1) Oven temperature is too hot making the outside cook faster than inside. 2) Too much batter in cup can cause uneven cooking 3) Oven rack not centered in oven. This particular muffin is meant to be moist as mentioned (but not mushy). Try baking non fruit based muffins to verify if only the fruit based ones are what that comes out "mushy" for you

By Madhu on Nov 20, 2011

hi DK, I tried these today and the final product didnt turn out as expected. I've baked so many muffins,cupcakes and breads from this site but never failed so badly. My muffins got completely deflated once they came out of the oven and also everything stuck to cupcake liner. I did not have Greek yogurt in hand so used FF Sour cream but I guess this should be ok. I used 2 full bananas which I think the made the batter consistency a little more liquid than what I see in your pics above. Also I baked them for around 28 mins which made them a little burnt on the outside but the inside was still sticky which I think is due to excess of bananas. I still liked the crunch from the quinoa and I'm a great fan of quinoa. I still want to try this recipe once again but with the exact measurements.

The sour cream would make this only richer and that sure is not the problem. You need bananas just enough to give the cup measurement I mention. Did you have any reason to use more? I think that might have been the problem. As for it sticking to the liner, grease it lightly before dropping the batter into it. That helps with the sticking issue.

By Sri on Nov 17, 2011

Can I use white sugar instead of brown? if I can, is the measurement still the same?

Measurement is the same. It will taste a little different from what I made, thats all :)

By Deepa on Nov 15, 2011

Looks lovely ...love all your recipes and the wonderful illustration of each. In this recipe when you say 'Wheat flour' is that whole wheat flour or refined wheat flour (maida)? I have one more question for you - in a lot of baking recipes, i have come across vegetable oil as one of the ingredient....could i use olive oil instead or would that leave a strong flavor? For example, in baked samosas or cake or muffins?

Maida is always referred to as either "maida" or "all purpose flour". So here I mean THE wheat flour. Though Olive oil can be used in baking, it depends more on the kind of recipe for using Olive oil. Will it alter the taste, texture and the like. But yes, olive oil will alter the taste as against vegetable oil.

By Vijaya on Nov 12, 2011

Unable to get Quinoa,give me a substitute please

Well, There is no substitute for Quinoa. Simply refer to other recipes that do not use Quinoa. Hopefully you get this wonderful ingredient soon!

By Nishi on Nov 11, 2011

WOW!!! These muffins sure look irresistible. It's hard to believe that it is eggless and butterless. A muffin can't get any better than this :)