Banana Quinoa Breakfast Muffins
These soft Banana Quinoa Breakfast Muffins are made with cooked quinoa, banana, oats and nut butter for an easy toddler-friendly breakfast or snack. They are lightly sweet, freezer-friendly and a great way to use leftover quinoa.
If you have cooked quinoa sitting in the refrigerator and have no idea what to do with it, make these muffins! The banana and nut butter give them a familiar flavor and the quinoa blends into the soft, hearty texture.
These are not tall, bakery-style muffins. They are closer to soft baked oatmeal muffins, which makes them easy for little hands to hold and enjoy. I leave the oats and quinoa whole, so you don’t need to pull out a blender either.
Why You’ll Love These Muffins
- Easy to make in one bowl
- Made with simple, everyday ingredients
- A convenient way to serve quinoa at breakfast or snack time
- Naturally sweetened with ripe banana, with optional maple syrup
- Soft, moist and toddler-friendly
- Easy to refrigerate or freeze for later
Banana Quinoa Breakfast Muffins
Course: Snacks, BreakfastDifficulty: Easy16
mini muffins10
minutes18
minutesIngredients
1 cup cooked and completely cooled quinoa
1 large very ripe banana, about 1/2 cup mashed
1 large egg
1/2 cup quick oats
1/4 cup creamy peanut butter or almond butter
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon, optional
1–2 tablespoons maple syrup, optional
1/3 cup blueberries, finely chopped strawberries or mini chocolate chips
1–2 tablespoons milk or dairy-free milk, only if needed
Directions
- Preheat the oven to 350°F. Grease 8 cavities of a regular muffin pan well or use silicone liners.
- Add the banana to a medium mixing bowl and mash it until mostly smooth.
- Whisk in the egg, nut butter, vanilla and optional maple syrup until well combined.
- Add the cooked quinoa, quick oats, flour, baking powder and optional cinnamon. Stir just until everything is combined.
- Fold in the blueberries, chopped strawberries or mini chocolate chips.
- Let the batter rest for 5–10 minutes so the oats can absorb some of the moisture. The batter should be thick but scoopable. If it seems unusually dry, add milk 1 tablespoon at a time.
- Scoop the batter into the cavities of a mini muffin tray.
- Bake for 15-18 minutes, or until the centers are set and a toothpick inserted into a muffin comes out mostly clean.
- Let the muffins cool in the pan for at least 10 minutes before removing them. They will continue to firm up as they cool.
How Much Dry Quinoa Makes 1 Cup Cooked?
You will need approximately 1/3 cup dry quinoa to make 1 cup cooked. Rinse it thoroughly under running water, then cook it according to the package directions. Allow it to cool completely before using it in the muffin batter.
Recipe Tips
- Rinse the quinoa well. This removes its naturally bitter outer coating and gives the muffins a milder flavor.
- Use a very ripe banana. A spotty banana gives the muffins more sweetness and stronger banana flavor.
- Use quick oats if possible. Old-fashioned oats will work, but the muffins will have a chewier, more textured crumb.
- Don’t overmix. Stir only until the ingredients are combined so the muffins remain soft.
- Let them cool before removing. The muffins are delicate while hot and become sturdier as they cool.
- Skip paper liners if possible. Low-sugar muffins can stick to paper, so a greased pan or silicone liners usually work better.
Add-In Ideas
Try adding one of the following:
- Blueberries
- Finely chopped strawberries
- Mini chocolate chips
- Finely diced apple
- A small handful of raisins
- Chopped walnuts or pecans for children who can safely manage them
Keep the total amount of add-ins to approximately 1/3 cup so the muffins hold together properly.
Storage and Freezing
Allow the muffins to cool completely before storing them.
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Place parchment paper between layers to prevent sticking.
- To serve: Thaw overnight in the refrigerator or warm briefly in the microwave until soft. Always check the temperature before serving to a child.
Frequently Asked Questions
Can I use rolled oats?
Yes. The muffins will be slightly chewier and more textured. Let the batter rest for 10 minutes before baking so the oats have time to soften.
Can I blend the batter?
You can blend the oats into oat flour if you prefer a smoother texture, but avoid fully blending the cooked quinoa. Fully blended quinoa can make the muffins heavy or gummy.
Can I use almond flour instead of all-purpose flour?
Almond flour will make the muffins softer and more delicate because it does not provide the same structure as all-purpose flour. For the most reliable result, use all-purpose flour.
Can I leave out the maple syrup?
Yes. If your banana is very ripe, the muffins will still have gentle natural sweetness. The maple syrup is optional.
Can I make these dairy-free?
Yes. The main recipe is dairy-free. If your batter needs additional liquid, use your preferred unsweetened dairy-free milk.
Serving Ideas
Serve these muffins with yogurt, fresh fruit or a thin layer of nut butter. For a more filling breakfast, pair one with scrambled egg or another protein your child enjoys. Modify the muffin size and texture as needed for your child’s age and eating abilities.
