Arianna is a cook, health coach and yoga teacher. She was born in Italy and now lives in NYC. Her work focuses on an holistic approach to make the body clean and happy. Her motto is to love thy self. 

Quinoa banana almond muffin

Bake goods can be make with real food and be healthier. Obviously until there is no indulging on it. I decided to experiment with quinoa flour and the outcome was actually really good. 

Serves 3


1 cup quinoa flour

1/2 maca powder

1/4 baking soda

1 flax egg

1 ripen banana

2 Tblsp sliced almonds 

1/4 maple syrup

Pinch of salt

2 Tablsp sour coconut milk or regular (for texture) but you can use a little milk of choice

Shredded coconut to top

Coconut oil for muffin sheet


Mix the flax egg and set aside. Preheat the oven at 350F.

In a bowl get the dry ingredients and mix. Then add the banana and smash, flax egg, yogurt and mixx until everything is blended. 

Add the coconut oil on the muffin tray, and set the mixture in the holes. Bake for 30-40 minutes. To know if it's ready use a toothpick to check that the inside is not gooey. With quinoa flour the muffin will be a little sticky but shouldn't be too much. When ready let cook before removing it from the muffin tray. They will last up to 4 days in the fridge. 

What's your favorite gluten free flour to bake with? I have tried almond, quinoa, teff and few more

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