I love a muffin with all sorts of texture, including the crunch of nuts and seeds and the chew of raisins and dried fruit. Taking a bite of a muffin and surprising my taste buds each time makes for a very enjoyable eating experience.

By Tina Haupert
Updated: January 30, 2017

I love a muffin with all sorts of texture, including the crunch of nuts and seeds and the chew of raisins and dried fruit. Taking a bite of a muffin and surprising my taste buds each time makes for a very enjoyable eating experience.

This recipe for Banana Quinoa Mini Muffins combines all of my favorite textures into one muffin with a special ingredient that takes it one step further: quinoa. Quinoa is packed with protein and fiber as well as a number of vitamins and minerals (a one-cup serving of quinoa has 8 g of protein and 5 g of fiber), so these muffins are the best of both worlds: delicious and nutritious!

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 cup cooked quinoa
  • 2 large bananas, mashed
  • 2 large eggs
  • 1/4 cup canola (or vegetable) oil
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins

  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 cup cooked quinoa
  • 2 large bananas, mashed
  • 2 large eggs
  • 1/4 cup canola (or vegetable) oil
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup raisins
  • Directions:

    1. Preheat oven to 350*F.
    2. Combine all ingredients in a large mixing bowl and blend well.
    3. Coat mini muffin tin with non-stick cooking spray (or use paper liners) and divide batter among cups.
    4. Bake for 18-20 minutes or until muffins are cooked all the way through.
    5. Allow to cool before serving.

    1. Preheat oven to 350*F.
    2. Combine all ingredients in a large mixing bowl and blend well.
    3. Coat mini muffin tin with non-stick cooking spray (or use paper liners) and divide batter among cups.
    4. Bake for 18-20 minutes or until muffins are cooked all the way through.
    5. Allow to cool before serving.

  • Combine all ingredients in a large mixing bowl and blend well.
  • Coat mini muffin tin with non-stick cooking spray (or use paper liners) and divide batter among cups.
  • Bake for 18-20 minutes or until muffins are cooked all the way through.
  • Allow to cool before serving.
  • Makes 30 mini muffins

    Read Tina’s daily food and fitness blog, Carrots ‘N’ Cake.

    Read more:

  • 5 Healthy Quinoa Recipes From Around the Web
  • 26 Quick and Tasty Zucchini Recipes
  • 6 Great Whole-Grain Recipes
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