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I adapted this recipe from a traditional Banana Crumb Muffin Recipe on The adapted recipe is gluten-free and can be made vegan by substituting the egg with apple-sauce or another binder. The honey can also be replaced with maple-syrup and adjusted to suit your sweetness preference. The traditional recipe linked above is also delicious and includes a delightfully decadent brown-sugar and butter crumb topping! Enjoy what my husband and I like to call our favorite “Muppins.”

Banana, Raspberry, Quinoa, Pecan “Muppins” with Honey


  • 1 1/2 Cups Quinoa flour (I take 1 1/2 cups of dry organic quinoa and mill it in a nutribullet)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt (sometimes I forget/skip this, nothing bad has happened yet)
  • 3 ripe bananas (smashed…this is the most fun part…you could put in 4 if the nanners are small…or you want extra moist muppins)
  • 1/3 cup (or less) honey
  • 1 egg lightly beaten ( be gentle it really didn’t do anything wrong 🙁
  • 1/3 cup coconut oil (melted if it is cold out and the oil has solidified)
  • Raw Pecan Pieces –a generous sprinkling (you could use any nut…or no nuts…or chocolate chips:-)
  • Organic frozen raspberries– a very generous sprinkling…maybe 1 cup ( I get them at Trader Joes…along with everything else in this recipe
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 regular or 24 mini muffin cups, or line with muffin papers.I like to make mini muffins as they are quite nutrient dense, I also cut unbleached parchment paper into little squares and press them in as muffin papers.
  2. If making your own quinoa flour, put quinoa in a nutribullet type blender and use the mill blade to mill into a fine flour.
  3. In a large bowl, mix together 1 1/2 cups quinoa flour, baking soda, baking powder and salt.
  4. In another bowl, beat together bananas, honey, egg and melted coconut oil.
  5. Stir the banana mixture into the flour mixture just until moistened.
  6. Stir in the pecans and at the last minutes lightly fold in the frozen raspberries. **Do not defrost the raspberries before folding them into the batter or your muppins will be pink…unless you are consciously choosing Pink Muppins 🙂
  7. Spoon batter into prepared muffin cups.
  8. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Sometimes if the muppins are extra-moist they may take a few more minutes, keep checking them until a knife come out clean.