Banana Raspberry Muffins

Banana Raspberry Muffins

Do you know what’s so special about these muffins? (Besides the fact that they look and taste awesome?) You can make them with whatever bits and pieces of grains and seeds and nuts and flours you have lurking in your fridge, freezer and cupboard, and they will be a.m.a.z.i.n.g.


Here’s the secret… Soaking!

Yes, if you soak your grains, seeds, nuts, etc, overnight in water with a little bit of something acidic (like apple cider vinegar, lemon juice, whey or yoghurt), you will be amazed at the difference in the texture. The soaking softens the grains/seeds/nuts so that you don’t have that dry, gritty texture that can often be the outcome in gluten free baking. And it helps to break down the anti-nutrients that cause irritation to the gut, and helps to release the beneficial nutrients. Basically, it makes them much easier to digest, AND yummier!

[Note: If you’re worried about using the soaking water, don’t be. You don’t need to throw out the water that the grains have been soaked in, as the soaking actually causes the phytase to increase and break down the phytates. The phytates aren’t just leaching out into the water and staying there, they are being broken down. The only reason you would throw out the water and rinse the grains is if the water tasted sour or bitter.]

Okay, so don’t think I’m telling you this because I’ve got this soaking thing all under control. I’m the world’s worst ‘last minute’ cook – I get a sudden inspiration and have to make it right away! Which means….ummm… unsoaked. But when you can, it is best to think ahead – prepare, soak, ferment, sprout… all that good stuff. 

A good way to plan ahead is to think about breakfast tomorrow at dinner time tonight. If you’d like to have muffins, pancakes, waffles or crepes for breakfast, either grind the grains up and then soak overnight with the liquids from the recipe, or in some cases (like these muffins), soak the grains & nuts whole. To use whole grains/nuts it needs to be a recipe that has quite a lot of liquid – a batter, not a dough. When you blend it, it needs to be able to create a ‘vortex’ in the Thermomix – if it doesn’t, it’s too thick for this method.

I have posted a few of these ‘blender batter’ recipes before, but I’ve been going through a lot of my older recipes and tweaking them to reduce the sugars. So here’s one of my latest versions of the Blender Batter Muffins, with a lot less sweetening, and my latest combo of grains, seeds and nuts.

By the way, if you don’t have a Thermomix, you can try this method in a really powerful blender that crushes ice. But please don’t burn out the motor and blame it on me. Unless you just really want a Thermomix, so you’re purposely breaking all your appliances so your partner will give in and let you buy one. Otherwise, you could just buy the pre-ground flours and mix them in a mixer with the liquids, then soak overnight, and continue with recipe. Your call.


Banana Raspberry Muffins



Banana Raspberry Muffins

  • Author: QuirkyJo



290g whole grains and seeds, your choice *(see note)

40g raw almonds (or sunflower seeds/pepitas for nut free version)

200g water

1 tsp apple cider vinegar (or whey/yoghurt/lemon juice)

20g macadamia oil (or other light flavoured oil)

60g pure maple syrup (or honey)

30g coconut cream (or milk of choice)

2 large bananas

2 large eggs

2 tsps baking powder

3/4 tsp baking soda

1/2 tsp fine sea salt

2 cups of raspberries


1. First of all, prepare the grains, seeds & nuts for soaking. This needs to be done at least 12 hours (or up to 24 hours) ahead. Weigh them into a glass bowl or dish, then weigh in the liquids. (Set the empty dish on the top of the Thermomix, zero scales, and weigh in the grains, water, etc.) Cover, and set aside for the night.

2. When you’re ready to make the muffins, tip the soaked grains, seeds & nuts into the Thermomix bowl (with the soaking water) and add oil, syrup, cream, bananas and eggs; then blend on speed 9 for 2 minutes.

3. Scrape down the sides of the bowl and make sure the mixture is smooth. If not, re-blend for another minute. Once smooth, add the baking powder, soda and salt, and just barely mix in on speed 5 for 5 seconds.

4. Pour mixture into muffin cups, filling to 3/4 full. Top with a few raspberries, and bake in a 190C oven for 20-25 minutes, or until a skewer inserted in the muffin comes out clean.


  1. For the muffins in the photo above, I used a couple of handfuls of buckwheat kernels, some millet, a little bit of quinoa, some brown rice and a couple of Tbsp mesquite flour. There are so many different gluten-free grains and seeds that you can use – amaranth, teff and sorghum are great too – whatever you have, just so long as it all adds up to 290g. Although if you use a lot of buckwheat you’ll need more water as it soaks up the moisture. And don’t use coconut flour because it works differently and the ratio of flour to water would be totally out.
  2. Variation: For Banana Spice Muffins, add 1 tsp cinnamon & 1/2 tsp nutmeg to batter, leave the berries off, and sprinkle muffins with cinnamon and Rapadura or coconut sugar before baking. Can also add a couple of handfuls of pecans or walnuts to batter with the baking powder & soda.

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44 thoughts on “Banana Raspberry Muffins

  1. Beth says:

    when you say soak the “grains” do you mean to soak the unmilled grains, or to mill into flour and then soak?

  2. Hannah says:

    These sound both, yummy and healthy! 🙂 could I also just use one kind of grains, ie only quinoa?
    Thank you for the recipe!

    • QuirkyJo says:

      With the gluten free flours its best to use a mixture, if you use all Quinoa it will be too heavy and not taste as nice.

  3. Janice says:

    Hi Jo, can I use a combination of rice flour, sunflower seeds, quinoa and psyllium husk? Would I add extra water for the psyllium husk?
    Gosh that sounds a strange combination!
    Thanks Janice

  4. Merrilee says:

    My kids keep asking for “More Mum!!!”. There are seriously delish! Thank you for the great recipe xx

  5. Amanda says:

    Hi Jo, just wondering if these would work with your GF flour from the recipe book? If so, would you still soak the flour (already milled) overnight, and would you add in the additional almonds/pepitas? Also would they turn out free if using sunflower seeds? Can’t remember what they react with to go green, is it bicarb soda? Thanks 🙂

  6. Pam Gillespie says:

    made this substituting roast pumpkin 150g for the banana, plus one tsp cinnamon, turned out great

  7. Di says:

    Hi Jo. I’ve only had my Thermomix for a week. Just wondering if I could use almond pulp in this recipe from making almond milk and if so, should I mix it with some other grains also? Thanks in advance. 🙂

  8. Bree says:

    Hi Jo,

    I don’t have a thermomix but would I just use a blender? Also, can I just use milled buckwheat flour or should I use something else? Will these freeze well? I’m new to gluten free cooking! Thanks!

    • QuirkyJo says:

      Hi Bree! Yes, you can use a blender – just blend a good, long time until the mixture is smooth and creamy. You can use buckwheat flour but they may be a little heavy. Using soaked grains and seeds improves the texture of the muffins. Yes, they will freeze very well in an airtight container. 🙂

  9. Sarah says:

    So I used mostly peptias, sunflowers and some almonds. They came out very very wet and seemed undercooked maybe, though they were well cooked on top. So did I add too much liquid? Or should have I have cooked them for a bit longer? Thank you, Jo.

  10. Tien Giang says:

    Hi! Just wondering why you add the salt, soda & baking powder last and barely mix it?? I accidentally threw them all in at once with the other ingredients!! Oops. Hope it turns out OK.

  11. Claire Larroux says:

    Hi Jo,

    I’ve made these muffins for years and my children love them as do us parents their friends when I make them at parties. We’re trying the Failsafe diet for my youngest son (low salicylate, amine, glutamate) and I’m thinking about how to adapt those for him. I can’t use nuts or seeds – should I just not put anything else in the initial mix or would you have any suggestions? (bran, psyllium, beans??) and what would you suggest I replace the coconut cream with? Just plain milk? And I was thinking of using pear instead of raspberries. Any suggestions welcome:-)

    • Quirky Cooking Team says:

      Hi Claire, try adding extra 40g of gf grains (instead of your 40g of seeds). Instead of milk I would suggest using kefir instead. Pears would be amazing in this recipe btw :-)good luck x

  12. Linda says:

    Hi Jo, just wondering how much extra water I would add if I used buckwheat kernels. I used the 200g as suggested and it seemed to soak up all the water. How should the water content look at the end of the smoking time?

    • QuirkyJo says:

      With this recipe you really just add until the batter is thin enough to create a vortex when blending – like a cake batter! If it’s too thick after soaking, add a little more water to get to this texture. Hope that helps for next time!

  13. Felicity says:

    Hi Jo,
    I made these for the 1st time today using mostly millet & brown rice. I did put in about 60gm of sunflower seeds & pepitas.

    Oh wow, these are great. They came out so light & fluffy. Hubby would prefer a tad sweeter but I think it’s perfect as is (I used raw honey).

    Could you make these without the banana? Like use this as a base & add other flavourings or is the banana crucial?
    Will definitely make these again!

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