Bananas and dates and quinoa… oh my! These healthy muffins are so delicious and make the perfect afternoon snack for kids and adults alike. My husband likes them with coffee in the morning too. Did I also mention that they’re gluten-free and dairy-free? What?! Once I discovered this awesome recipe, I knew I had to share it with you all immediately! I’ve been making double batches of these weekly for the last month (BONUS: they freeze well too). Once you purchase all the ingredients and have them on hand, these are a cinch to make. At the bottom of this post is a printable PDF recipe for your convenience.
Before we get started, I also wanted to share the perfect fall and winter sweater. This is my third season wearing this high-quality, comfy sweater (I also have it in black) and right now it’s 30% off with code GIVING30. My designer dupe hat is inexpensive but still has a ribbon size adjuster inside for people with tiny heads like mine (HA!). Lastly, I can’t leave out my favorite booties. They come in 10 colors and patterns and I’m wearing color “tortilla suede” here, but I also have the black leather too. Okay, time to bake!
Nonstick cooking/baking spray
1 ¼ CUPS cooked (and cooled) quinoa (see PRO TIP below)
1 ¼ CUPS almond meal/flour
¼ CUP coconut flour
1 TEASPOON baking soda
1 ½ TEASPOONS ground cinnamon
¼ TEASPOON grated nutmeg
½ TEASPOON kosher salt
1 ½ CUPS ripe bananas (about 3)
1 CUP pitted dates, such as Medjool
2 large eggs
1 TEASPOON pure vanilla extract
½ CUP chopped walnuts
1. Make the quinoa and let it cool completely. PRO TIP: I cook my quinoa ahead of time in my rice cooker (on the ‘white’ setting), and then refrigerate it until I’m ready to make the muffins.
2. Preheat oven to 350 degrees. Spray 12-cup muffin pan w/ cooking spray. In a large bowl, whisk together quinoa, almond meal, coconut flour, baking soda, cinnamon, nutmeg & salt.
3. In blender/food processor, puree the bananas and dates until smooth.
4. Add eggs and vanilla, and pulse to combine.
5. Scrape the puree into the quinoa mixture and stir to combine.
6. Chop the walnuts. I’ve used this easy and inexpensive nut grinder for years.
7. Stir ground walnuts into the batter & pour evenly into the muffin cups. Bake for 20-24 minutes, until a toothpick inserted into center of muffin comes out w/ just a few moist crumbs attached.
8. Place pan on wire cooling rack for 10 minutes, then release muffins to cool completely.
SWIPE THRU TO SHOP THIS POST:
This recipe is from one of my favorite cookbooks, Food Swings by Jessica Seinfeld, and would make a great gift for the cooks in your life this holiday. If you give this healthy muffin recipe a try, let me know in the comments below. Happy baking!