Banana, Quinoa & Lime Muffins

I love these muffins as a mid-morning or mid-afternoon snack, as they are wholesome and filling and not too sweet. They are also delish as a dessert, warmed slightly with a spoon of yoghurt. I like to make a batch and then freeze them as they keep really well in the freezer.

Banana and quinoa muffins.


Makes 12

  • Gluten-free Self-raising Flour - 185g
  • Quinoa Flakes - 25g
  • Lime, zest finely grated - 1
  • Rice Flour - 75g
  • Raw Sugar - 125g
  • Dessicated Coconut - 2 tbsp, plus 2 tsp to decorate
  • Almond Milk - 300ml
  • Sunflower Oil - 60ml
  • Egg - 1, whisked
  • Vanilla Extract - 2 tsp
  • Banana - 1, mashed, large


Preheat the oven to 180°C. Line a 12-hole medium muffin pan with paper cases.

Sift the flours into a large bowl and then add the quinoa, sugar, coconut, lime zest and a pinch salt. Mix to combine and then make a well in the centre.

In a seperate dish combine the egg, milk, oil and vanilla extract. Add the wet ingredients and the banana to the dry ingredients and stir with a spoon until just combined.

Spoon the mixture evenly between the paper cases, until they are about 3/4 full. Sprinkle with some dessicated coconut. Then bake for 25 minutes or until golden.

Allow to cool on a wire rack before serving.