Vegan Chocolate Chip Banana Quinoa Muffins (Oil-free, GF)

Start your action-packed day with chocolate chip banana quinoa muffins! They use cooked quinoa (no flour) and are vegan, gluten-free and oil-free.

Muffins, The Perfect Portable Breakfast (or Snack)

I am not sure who “invented” muffins, but I am grateful for the inspiration.

Whether running out the door, heading off for a bike trek to work (or weekend play), packing for an early morning carpool/train/plane ride, or pecking away at the computer in the early morning hours before everyone else is awake, handheld, make-ahead breakfasts like muffins are nothing short of magnificent.

How about upping that magnificence with chocolate?

Specifically, in the form of Chocolate Chip Banana Quinoa Muffins!

Healthy Benefits of Chocolate Chip Banana Quinoa Muffins 

Even with the addition of miniature chocolate chips, these hearty quinoa muffins are rich seriously nutritious. They are:

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free
• Flourless
• High in fiber
• Minimally sweet
• 134 calories each

The combination of quinoa, rolled oats, and flaxseed meal maximizes satisfaction for hours (fiber + plant protein), and natural sweeteners (ripe banana + maple syrup) prevent sugar spikes. The result is a happy confluence of chocolate chip cookie + bowl of oatmeal + muffin.

Yes, please!

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• mashed, very ripe banana
• nondairy milk (e.g., oat milk, soy milk, almond milk, cashew milk)
• maple syrup (see notes for options)
• flaxseed meal
• vanilla extract
• ground cinnamon
• salt
• cooked quinoa, see notes
• rolled oats, certified GF, as needed
• baking powder, certified GF, as needed
• miniature dark chocolate chips, dairy-free

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350F (180C). Grease, spray or line all 12 cups of a standard muffin tin (I prefer silicone liners).
• In a large bowl, whisk together the banana, milk, syrup, flaxseed meal, vanilla, cinnamon and salt. Let stand for 5 minutes to thicken
• Add the quinoa, oats and baking powder to the bowl, stirring until well-blended. Stir in the chocolate chips. Divide mixture evenly between prepared muffin cups.
• Divide mixture evenly between prepared muffin cups.
• Bake in the preheated oven for 25 to 30 minutes until golden brown and tops look and feel dry to the touch. 
• Transfer to a cooling rack and cool in tin for at least 15 minutes before removing from tin. Serve warm or cool completely.

These were a hit with a gaggle of 9 and 10-year-olds, as well as their parents, at a recent, active outing, and I think we all trekked farther and faster as a result of each of us eating our fair share (or, perhaps we were all giddy about eating chocolate first thing in the morning).

Add-In Ideas

Customize your quinoa muffins to your tastes with one, two, or more of these add-in ideas:

Coconut: Add up to 1/2 cup shredded unsweetened coconut or flake unsweetened coconut (toasted or un-toasted). Alternatively, sprinkle the tops of the muffins with coconut before baking.

Spices: Replace the cinnamon with 1/4 to 1.5 teaspoons of an alternative spice, such as nutmeg, cardamom, allspice, ginger, or pumpkin pie spice. Or add a combination of spices (no more than 1.5 teaspoons total).

Dried Fruit: replace the chocolate chips with up to 1/2 cup (118 mL) of chopped dried fruit, such as raisins, dried apricots, dried cherries, dried cranberries or 1 cup of chopped dried apples.

Cacao Nibs: Replace the chocolate chips with 3 to 4 tablespoons of cacao nibs.

Nuts or Seeds: Replace the chocolate chips with up to 1/2 cup chopped nuts or seeds, such as walnuts, pecans, peanuts, pepitas, or sunflower seeds. Alternatively, sprinkle a few nuts or seeds on top before baking.

Banana Alternative

If banana is not your thing, use an equal amount of applesauce. Keep in mind that the applesauce is far less sweet than mashed, very ripe bananas. This may be exactly what you want, but if not, reduce the milk by a few tablespoons and increase the amount of maple syrup to taste.

Here’s to powering up with super-power breakfasts & snacks! Have a great week, everyone!

Storage

Store the cooled muffins in an airtight container at room temperature for 1 day, in the refrigerator for five days or the freezer for three months. Rewarm, as desired, in a microwave for 20 to 30 seconds.

How to Prepare Cooked Quinoa

It will take 1/2 cup uncooked quinoa to yield 1.5 cups of cooked quinoa. In a small saucepan, bring 1/2 cup quinoa and 1 cup water to a boil over medium-high heat. Reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 to 10 minutes. Remove the lid, fluff the quinoa with a fork, and allow to cool slightly.

Maple Syrup Alternatives

You can use an equal amount of another liquid sweetener (e.g., agave nectar, date syrup, brown rice syrup) or an equal amount of granular sweetener (e.g., coconut sugar, brown sugar, date sugar) + 1 tablespoon water.

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