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)
High in fiber
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.
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!
1/2 cup miniature semisweet chocolate chips (dairy-free)
Preheat oven to 350F. Grease, spray or line all 12 cups of a standard muffin tin.
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.
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.
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.
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.