Chocolate Chip Banana Quinoa Muffins {vegan, GF, flourless}

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 maximize 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!

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).

Muffin Add-In Options & Substitutions

Dried fruit, nuts and seeds, in any combination, can be used in place of–or, in addition to–the chocolate, and the spices can be varied any number of ways.

Also, 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 ample syrup to taste.

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

More Quinoa Muffins and Snacks:

1. Multi-Seed Quinoa Crackers {vegan, gluten-free}
2. Vegan Quinoa Omelet Muffins (vegan, high-protein, gluten-free}
3. Vanilla Quinoa Pudding {vegan, gluten-free}
4. Mushroom Kale Quinoa Muffins {vegan, oil-free, GF}
5. 3-Ingredient Banana Quinoa Muffins {vegan, GF, oil-free}
6. 4-Ingredient Chocolate Quinoa Muffins {vegan, oil-free, GF}
7. Blueberry Quinoa Oat Muffins {vegan, oil-free, GF}
8. Cinnamon Quinoa Oat Muffins {vegan, gluten-free}

Chocolate Chip Banana Quinoa Muffins {vegan, oil-free, GF}

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• Author: Camilla
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 12 muffins 1x
• Diet: Vegan

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Description

Start your action-packed day with 1 or 2 healthy chocolate chip banana quinoa muffins! They use cooked quinoa (no flour) and are vegan, gluten-free and oil-free.

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Ingredients

Scale 1x2x3x

• 1 cup mashed, very ripe banana (about 2 large)
• 2/3 cup nondairy milk
• 2 tablespoons pure maple syrup
• 3 tablespoons ground flaxseed meal
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1–1/2 cups cooked quinoa (see note)
• 1–1/3 cup rolled oats (certified GF, as needed)
• 1–1/2 teaspoons baking powder
• 1/2 cup miniature semisweet chocolate chips (dairy-free)

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Instructions

1. Preheat oven to 350F. Grease, spray or line all 12 cups of a standard muffin tin.
2. In a large bowl, whisk together the banana, milk, syrup, flaxseed meal, vanilla, cinnamon and salt. Let stand for 5 to 10 minutes to thicken, then stir in the quinoa, oats and baking powder until well-blended. Stir in the chocolate chips. Divide mixture evenly between prepared muffin cups.
3. 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.

Equipment

mixing bowls

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muffin tin

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Notes

Storage: Store the cooled muffins in an airtight container at room temperature for 1 day, in the refrigerator for 5 days or the freezer for 3 months. Rewarm, as desired, in a microwave for 20 to 30 seconds.

Quinoa: It will take 1/2 cup uncooked quinoa to yield 1-1/2 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.

• Category: Muffins
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin
• Calories: 134
• Sugar: 8.7 g
• Sodium: 104 mg
• Fat: 3.8 g
• Saturated Fat: 1.5 g
• Carbohydrates: 23 g
• Fiber: 2.9 g
• Protein: 3.2 g
• Cholesterol: 0 mg

Keywords: chocolate chip banana quinoa muffins, vegan, gluten-free, oil-free, flourless, egg-free, dairy-free, healthy, chocolate chip