Banana Quinoa Oatmeal Muffins

May 27, 2013  •  Breads, Breakfast,

banana quinoa oatmeal muffins 1Before I left for Italy, back when we were inundated with our fourth Tuesday snow storm of the spring season, I made some fabulous Quinoa Pancakes for breakfast. After I finished with them, I had some leftover quinoa and noticed a pile of bananas becoming overripe on my counter. So back to Tastespotting I went where I found inspiration from Foodtastic Mom.banana quinoa oatmeal muffinsAs is my style, I changed quite a few things – olive oil instead of butter, more oats, more cinnamon, no white chocolate chips, no flax – but I’m guessing the result is pretty similar in texture and taste.banana quinoa oatmeal muffins 2I like a muffin that’s packed with nutrition – quinoa and nonfat Greek yogurt give some protein to these so you really end up with a four food group delicious bite. These are easy, you won’t be able to resist them, and they freeze well. What more can you ask for, right?

5.0 from 5 reviews
Banana Quinoa Oatmeal Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 18
  • 2 cups oats, divided
  • ½ cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • ¾ cup sugar
  • ¼ cup extra virgin olive oil
  • 2 large eggs
  • 1½ cups banana, mashed
  • ½ cup plain nonfat yogurt, (Greek style)
  • ½ cup cooked quinoa
  1. Place 1 cup of the oats in a food processor and process until the texture of flour; add to a mixing bowl along with the whole wheat flour, baking soda and powder, cinnamon, and salt. Stir together and set aside.
  2. Add sugar and olive oil to the bowl of a mixer and mix on medium until combined; add eggs one at a time, mixing until incorporated. Add banana and yogurt and mix until smooth.
  3. Combine quinoa with the dry ingredients and add to the mixer on low until incorporated. Remove mixing bowl from stand, add remaining oats, and stir with a wooden spoon to make sure everything is combined.
  4. Line muffin tins with paper liners and spray with cooking spray. Use an ice cream scoop to portion the batter into 18 muffins. Bake at 375 degrees until cooked through, about 15 minutes.



11 Comments  •  Comments Feed

  1. Jarome says:

    I love the combination of banana and oatmeal on this. Looks yummy. 🙂

  2. Darvy says:

    Love it! I have made them several times. I add a bit of chocolate chips and replace 1/4 cup of sugar with brown sugar. Very good!

  3. Danielle Clavelle says:

    Do you cook quinoa first

  4. Bonnie fisher says:

    Yummy! I substituted agave syrup for the sugar and oatbran for the rolled oates. Delicious and very light texture. What is the nutritional breakdown of your muffin? How many calories per muffin?

    • Michele says:

      Bonnie, here is an approximate nutritional analysis:
      Amount Per Serving

      Calories 140

      Total Fat 4.5 g

      Cholesterol 20 mg

      Sodium 40 mg

      Potassium 75 mg

      Total Carbohydrate 23 g

      Dietary Fiber 2 g

      Sugars 11 g

      Protein 3.5 g

  5. Becky says:

    I don’t normally leave reviews. I substituted coconut oil for the olive oil. And a little apple sauce for bananas as I didn’t have enough and they turned out fabulous. fairly healthy for my kids who loved them too. Just about to make my second batch of the day, will reduce sugar slightly.

  6. Cheri says:

    Made these today. I substituted All-in-one GF flour for Whole Wheat flour and Coconut Oil for Olive Oil. They came out wonderful!!! Very moist, and love that I can taste the oatmeal in them. Definitely adding this one to my recipe book

  7. Michelle says:

    I’ve made these for my toddler countless times and he can’t have enough of them.

    I do 1/3 of the sugar (brown) and I think they’re plenty sweet. And I double the quinoa and use coconut oil. They’re delicious! Thank you for the recipe!

  8. Holly says:

    These turned out great! I substituted coconut oil for the olive, and honey for the sugar. Will definitely make again!

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