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.

Print Recipe

Banana Walnut Breakfast Muffins

Because these muffins are made with beans (yep!) they have a dense, fudge-like consistency that's actually quite decadent! And instead of flour, the recipe calls for flaked quinoa— an ancient "grain" that's actually a seed. A gluten-free, dairy-free recipe the whole family can enjoy! 1 Earthfood per serving: ♥

Course

Breakfast

Prep Time

10 minutes

Cook Time

18-20 minutes

Servings

muffins

Ingredients

• 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

Course Breakfast Prep Time 10 minutes Cook Time 18-20 minutes Servings muffins Ingredients 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

Instructions

1. Preheat oven to 350 F. Line nine muffin cups or grease with coconut oil.
2. In a food processor, blend quinoa flakes through cinnamon until smooth. Transfer to mixing bowl and stir in walnuts.

   
3. 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.

   

Recipe Notes

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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