Peanut Butter Banana Quinoa Muffins



Here’s a new protein-packed semi-sweet snack that I am absolutely nuts about.  Seriously.  I made these and have consumed no less than two of these per day since.  They are great as an on-the-go breakfast, a mid morning side with some coffee, or even as a pre-work-out carb boost.  And, I may or may not have eaten one with a little bit of Nutella on top (which might be my favorite version.)

So, here’s the deal with this recipe.  I only had one small, overripe banana on hand when I made these.  If I could have, I would have added another banana to the mix.  These are dense, nutrient-packed muffins with a little bit of crunch from the quinoa, so please don’t expect a light and fluffy muffin here.   I also used a freshly ground peanut butter here, so there were no extra oils/fats. If you use a jarred brand of peanut butter, you might experience a little bit more moisture in the muffins. I would have made these entirely with the spelt flour, but I ran out.  You can substitute all-purpose flour here if you would like.  And, for a quick vegan version, just substitute the egg with your favorite egg replacement. These are protein-packed powerhouses with one of my favorite flavor combinations.




Peanut Butter Banana Quinoa Muffins

Servings: 12



1 cup quinoa, rinsed

1 cup water

1 and 1/2 cups spelt (whole grain) flour

1/2 cup all-purpose flour

3/4 cup packed dark-brown sugar

1 and 1/2 teaspoons baking powder

1 teaspoon salt

1/4 cup coconut oil *See step #5 below.  Or you can use vegetable oil here instead.

3/4 cup peanut butter

1 cup skim milk

1 large egg

1 overripe banana (see my intro above.  If I would have had two overripe bananas, I would have used them instead of one for more banana flavor.)

1 teaspoon pure vanilla extract



1. Preheat the oven to 350 degrees and line a muffin pan with paper liners. (Alternatively, just brush each muffin cup lightly with oil if you want to skip liners.)

2. In a medium saucepan, bring the quinoa and the water to a boil.

3. Reduce the heat to low and simmer; covered, and cook until the water has been absorbed and quinoa is tender, about 10 minutes or so.

4. In a medium bowl, whisk together the flours, sugar, baking powder, salt, and 2 cups cooked quinoa (If you have a little quinoa leftover, like I did, simply save it for another use.)

5. In the bowl of your standing mixer fitted with the paddle attachment, combine the coconut oil (it’s ok if your coconut oil is still solid.  I warmed mine slightly in the microwave for about 10 seconds, and this helped melt it slightly),peanut butter,  milk, egg, banana(s) and vanilla.  Mix on medium speed until thoroughly combined.

6. Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined.

7. Divide the batter among the prepared muffin cups.

8. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.



Source: Adapted from Martha Stewart online.

March 27, 2013 - 9:38 am

Amrita - Hi Shanon, the peanut butter seems to be missing from the recipe. How much did you use?

March 27, 2013 - 11:10 am

srlacy - Hi Amrita-

I just corrected the recipe. I swear, no matter how many times I proofread and write it down in my notebooks, I still make a mistake! Thanks for catching it. 🙂

March 27, 2013 - 4:38 pm

Mr. & Mrs. P - Wow.. What a wonderful combo!!! Sounds Delish!!!

March 27, 2013 - 8:30 pm

Maria Tadic - I’ve never baked with cooked quinoa before! This sounds so interesting. I love peanut butter and banana – can’t get any better. Hope to try these!

March 28, 2013 - 11:02 am

Katrina @ Warm Vanilla Sugar - These look so lovely!!

March 28, 2013 - 11:44 am

Keri - These look great! My husband has a quinoa allergy, though. Is there a grain substitute you’d recommend? Or do you think steel cut oats could work?

March 28, 2013 - 12:59 pm

Amy - Peanut butter, bananas AND quinoa? It doesn’t get any better!! I love all three of them and I’m sure I would love your muffins too!! Great recipe! I’m so gonna try it!

March 28, 2013 - 1:46 pm

srlacy - Hi Keri-

I bet you could substitute in oats just fine. I’ve made muffins with oats in them before, and they were great. You could play around with this recipe:

Let me know how it turns out for you!

March 31, 2013 - 4:16 pm

Suzi - I made a batch of these yesterday and, even completely forgetting to add the brown sugar, they are still delicious. And I can eat them guilt free since there’s no butter or sugar involved! Thanks for the excellent recipe!

April 4, 2013 - 2:31 pm

Jen - just waiting for these to come out of the oven – hoping the batter i licked from the spoon is an indication of just how delicious these are!! yummmm….but you say it makes 12 – wow! i got 24 out of the batter…how big are your muffin tins?? also, for anyone wondering these muffins, when made in batches of 24, are 4 points plus if you’re counting 😉

April 4, 2013 - 2:32 pm

Jen - ps – 4 points plus when made with whole milk, which is all i had!

April 4, 2013 - 3:12 pm

srlacy - I definitely had to scrape the mixing bowl to get 12 from my batter….I just used a regular standard muffin tin. Hmmm…maybe a difference in the quinoa?

April 4, 2013 - 8:42 pm

Jen - muffins are amazing! my daughter and my daycare kids gobbled them up 🙂 funny about the difference…i had extra batter (maybe a muffin or two more) left over when i had filled 24!

May 3, 2013 - 1:24 pm

kim - I just made these with brown rice flour and got 27. Only rose to 1-1.25 inches. Calculated the per muffin calories as 211. Does this seem right?

May 3, 2013 - 1:40 pm

srlacy - Hi Kim-

I am not sure. I have never tried baking with brown rice flour.

May 10, 2013 - 12:14 pm

Muffins, Muffins and More Muffins! « Chickpea Chatter - […] from this recipe from The Curvy Carrot, these were a huge hit – both with Fin and Dane.  Super moist and […]

August 22, 2013 - 10:52 pm

MyFitnessPal Summer Shape-up Meal Plan – Part 2 | MyFitnessPal Blog - […] portions from the freezer and pair with a cup of low-fat yogurt for a cool, high-protein snack. 3. The Curvy Carrot – Peanut Butter Banana Quinoa Muffins Recipe Details: 334 calories per large muffin Try baking as mini muffins for a smaller snack to […]

December 19, 2013 - 9:18 pm

Sara - I love these muffins! They are moist and delicious. My toddler loves them as well and with not a lot of sugar and tons of protein they are a great snack! Sometimes when I make them I use white flour and they turn out good. They make a lot so I enjoy freezing them for later too! Thanks so much for the great recipe!

March 29, 2014 - 3:51 pm

Helene - I followed the recipe plus added sultanas. I had enough for 12 muffins plus enough to pour into a 5×7 pan. Love to have an option to banana loaf to use those extra bananas we always seems to have.

October 15, 2014 - 10:15 pm

Ellen - I only have whole wheat flour. Can I use that instead of spelt?

October 15, 2014 - 10:34 pm

srlacy - Hi Ellen
I think whole wheat flour should be just fine here.

December 27, 2014 - 12:54 pm

Lori B - i also got 24 good sized muffins, filling them about 3/4 full.
i didn’t have spelt flour and was trying to make them gluten free and so i used 2 cups (8 oz) gluten free all purpose flour and added 1 1/2 tsp of xanthan gum for all the flours… they needed about 30 minutes baking time and they taste FABULOUS!!!! i will definitely be making these regularly!