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: ♥
Servings Prep Time
9muffins 10minutes
Cook Time
Servings Prep Time
9muffins 10minutes
Cook Time
  • 1/2 cup quinoa flakesI like the “I Heart Keenwah” brand
  • 3/4tsp. baking powder
  • 1/4tsp. Sea salt
  • 1/8tsp. baking soda
  • 1 medium banana, overripe (about 1/2 cup)
  • 15 oz.can Cannellini or Great Northern beans, drained, rinsed and patted dry
  • 1/4cup nut butteralmond; 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
  • 2tsp. pure vanilla extract
  • 1tsp. ground cinnamon
  • 1/2cup walnuts, chopped
  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