Chocolate Chip Banana Quinoa Muffins {vegan, flourless}

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


Healthy banana quinoa muffins, freckled with chocolate chips! They use cooked quinoa (no flour) and are vegan, gluten-free and oil-free.



  • 1 cup mashed, very ripe banana )about 2 large)
  • 2/3 cup nondairy milk (I used plain almond)
  • 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
  • 11/2 cups cooked quinoa (see note)
  • 11/3 cup rolled oats (certified GF, as needed)
  • 11/2 teaspoons baking powder
  • 1/2 cup miniature semisweet chocolate chips (dairy-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 pucks 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.

  • Category: muffins, breakfast, snack


  • 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
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