Banana Quinoa Mini Muffins

This twist on an old recipe incorporates both spelt flour and quinoa to make a tasty healthy breakfast treat. 

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 24 mini muffins
Calories 88 kcal
Author Sandy Smith


  • 2 cups Spelt Flour
  • 2 t Baking Powder
  • .5 t Baking Soda
  • .75 t Salt
  • .5 t Ground Cinnamon
  • .5 cup Coconut sugar
  • 1 cup Banana mashed
  • .25 cup Unsweetened Almond Milk
  • 2 t Vanilla Extract
  • 1 cup Quinoa cooked


  1. Preheat oven to 350.

  2. Grease or line a mini muffin pan.

  3. In a medium mixing bowl sift together dry ingredients, except quinoa.

  4. Make a well in the center of the dry ingredients and fill with wet ingredients (including banana).

  5. Incorporate dry and wet ingredients just until blended. Do not over mix.

  6. Fold in the quinoa.

  7. Fill muffin cups all the way to the top.

  8. Bake for 15 to 18 minutes, or until a knife inserted in the center of a muffin comes out clean. Makes 2 dozen muffins.

Recipe Notes

Store the mini muffins covered in the refrigerator. You can also freeze them and pull them out one at a time to thaw in the microwave.  For more healthy recipes visit

Nutrition Facts
Banana Quinoa Mini Muffins
Amount Per Serving
Calories 88
% Daily Value*
Sodium 113mg5%
Potassium 116mg3%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 3g3%
Protein 2g4%
Vitamin A 25IU1%
Vitamin C 0.8mg1%
Calcium 41mg4%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.