This quinoa blueberry banana muffins recipe is a tasty and healthy spin on banana muffins. Similar to pure oatmeal muffins, this is also gluten free, so those gluten intolerant or sensitive people can enjoy it. Just be certain that the quinoa and the oat flour were processed in a factory separate from wheat products like all purpose flour. Baking healthy banana muffins is also a great way to use leftover quinoa, if you end up making too much the night before. I always try to reduce food waste as much as possible, so this is one idea that came from left over quinoa.  Read on below for tips and tricks to make this recipe a success in your kitchen.   

   

   

This muffins recipe can also be vegan, if you omit the egg. Make sure you oil the muffin cups well to make sure they don’t stick and are easy to remove. These healthy banana muffins also freeze and reheat well, so you can make a big batch and portion it out for easy snacks or a grab and go breakfast, making sure to keep in an air tight container to prevent freezer burn. You can thaw it out first or pop straight into the oven, depending on how much time you have on your hands.                

                

The great thing about this recipe is that there are so many ways to customize this particular recipe   replace the blueberries with chocolate chips, or add lemon zest and juice for a lemon blueberry flavored treat. It is a pumped up version of banana bread. One tip, since it is on the carb heavy side, those who are diabetic or watching their sugar intake may want to consider replacing the coconut sugar with a zero calorie sweetener.               

                

If you enjoyed this quinoa blueberry banana muffins recipe, please send me a message or drop me a comment below. I would love to hear how my recipes have changed your ideas of what healthy food could be. To me, nothing is more important than making it easy for you to reach your weight loss and fitness goals while also eating tasty and filling food. Be happy and healthy!