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

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


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.




  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.


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


  • 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

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