Banana Walnut Breakfast Muffins (flourless)
This muffin isn’t the typical crumbly, sponge-like muffin…so if you’re looking for that, you won’t dig this recipe. Because it’s made with beans (yep!) it has a dense, fudge-like consistency that is actually quite decadent! And instead of flour, it calls for flaked quinoa— an ancient “grain” that’s actually a seed.
Enjoy a Banana Walnut Breakfast Muffin for breakfast, paired with a hard-boiled egg and a mug of Golden Milk, or with a tall glass of my Gut-Loving Chocolate Peanut Butter Smoothie.
I adapted this recipe just slightly from www.chocolatecoveredkatie.com. Thank you for this amazing creation Katie!
If you are on the fence about beans and quinoa in your muffins, give it a try anyway; I think you’ll like it.
PS: These freeze really well.

Prep Time | 10 minutes |
Cook Time | 18-20 minutes |
Servings |
muffins
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- 1/2 cup quinoa flakes I like the "I Heart Keenwah" brand
- 3/4 tsp. baking powder
- 1/4 tsp. Sea salt
- 1/8 tsp. baking soda
- 1 medium banana, overripe (about 1/2 cup)
- 15 oz. can Cannellini or Great Northern beans, drained, rinsed and patted dry
- 1/4 cup nut butter almond; pecan; walnut; peanut; sunflower; cashew butter (Any one will do; just make sure the only ingredient is the nut/seed. Salt is OK.)
- 1/4 cup raw honey or pure maple syrup
- 2 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 1/2 cup walnuts, chopped
Ingredients
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- Preheat oven to 350 F. Line nine muffin cups or grease with coconut oil.
- In a food processor, blend quinoa flakes through cinnamon until smooth. Transfer to mixing bowl and stir in walnuts.
- Pour batter into prepared muffin cups (don’t overfill or they will rise and then sink in the centers) and bake 18-20 minutes. They will look underdone, but will firm up if you let them sit for 20 minutes or so.
Nutrition Facts per serving (1 muffin): Calories: 190; Total Fat: 9 grams; Saturated Fat: 0.7 grams; Sodium: 150 mg; Potassium: 215 mg; Total Carbohydrate: 24 grams; Dietary Fiber: 5 grams; Net Carbohydrates: 19 grams; Sugar: 10 grams (8 grams added sugar from honey); Protein: 6 grams
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