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4-Ingredient Chocolate Quinoa Muffins {Vegan, Oil-Fee, GF}

4-ingredient chocolate quinoa muffins make on-the-go breakfasts & snacks grand! They are vegan, gluten-free, oil-free, added sugar free,  91 calories each, and 100% delicious and satisfying.
4-ingredient chocolate quinoa muffins on a silver cooling rack with a colorful napking alongside

If I have learned anything from writing a food blog, it is how often I am wrong.

It is true for issues big and small, but especially for predicting which posts will be most popular.

Case in point, the 3-Ingredient Quinoa, Banana & Oat Muffins recipe I posted a little more than two years ago. It’s a handy recipe: fast, easy, frugal, and nutritious. In short, it was a perfect post to share until I got around to creating something far more exciting.

It has since become one of my most popular posts, by a landslide.

So I decided to make a chocolate version. This time, however, I am posting it with the knowledge that my predictive power is neither. So whether this swims or sinks (in world wide web-o-sphere terms),  I’ll be content.

That does not mean that I cannot encourage you to try these, though, because you really should! They are 100% chocolate decadence disguised in healthy, muffin form!

close up of vegan oil-free chocolate quinoa muffins on a cooling rack

Healthy Highlights of 4-Ingredient Chocolate Quinoa Muffins

The muffins are::

  • Vegan
  • Gluten-Free
  • Oil-Free
  • Flourless
  • High-Fiber
  • Fruit-Sweetened (no added sugar)
  • Easy-to-make
  • Only 109 Calories per Muffin

close up of one chocolate quinoa muffin, topped with a slice of banana, on a piece of parchment paper

How to Make Vegan & Grain-Free Chocolate Quinoa Muffins

To make the muffins,  mix 1 cup mashed, vey ripe banana with 1/4 cup unsweetened cocoa powder. The banana provides all of the sweetness and the cocoa powder provides deep, delicious chocolate flavor. Regarding the latter, I found that 3 tablespoons was not enough, 1/3 cup was too much, but 1/4 cup was just right for an intense dark chocolate flavor. You can adjust according to taste since the batter can be eaten raw.

Next, stir in 1 cup cooked quinoa +  1/3 cup rolled oats, and divide the batter among six greased muffins cups, smoothing the tops. If you like, push a slice of banana into the top (it gets a bit caramelized as the muffins bake).

In lieu of, or in addition to, the banana, you can always add a bit more sweetener. Or chocolate. Life needs more chocolate :).

In roughly 25 minutes, it’s chocolate bliss time. Bliss because these are so good, but also so good for you (prepare to feel wonderful!).

Happy baking, 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. Cinnamon Quinoa Oat Muffins {vegan, gluten-free}
  7. Blueberry Quinoa Oat Muffins {vegan, oil-free, GF}
  8. Chocolate Chip Banana Quinoa Muffins {vegan, GF, flourless}

 

Yield: 6 muffins

4-Ingredient Chocolate Quinoa Muffins {Vegan, Oil-Fee, GF}

4-Ingredient Chocolate Quinoa Muffins {Vegan, Oil-Fee, GF}

4-ingredient chocolate quinoa muffins make on-the-go breakfasts & snacks grand! They are vegan, gluten-free, oil-free, added sugar free,  91 calories each, and 100% delicious and satisfying.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 cup mashed, very ripe bananas
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1 cup cooked, cooled quinoa
  • 1/3 cup rolled oats (certified gluten-free, as needed)

Optional:

  • 6 small banana slices
  • 2 tablespoons semisweet chocolate chips

Instructions

  1. Preheat oven to 375F. Grease or spray 6 cups of a standard size muffin pan.
  2. In a medium bowl, stir together the bananas, cocoa powder and salt until well blended. Stir in the quinoa and oats until blended.
  3. Divide batter equally between prepared cups, smoothing tops. If desired, press a banana slice into the top of each cup of batter, and/or sprinkle with a few chocolate chips.
  4. Bake in the preheated oven for 20-25 minutes until the surface of the muffins appears dry and the centers of the muffins are set.
  5. Cool completely in plan on a wire rack. Remove muffins from pans.

Notes

Storage: Store the completely cooled muffins in an airtight container at (cool) room temperature for 2 days, the refrigerator for 1 week, or the freezer for up to 6 months.

Nutrition Information

Serving Size

1 muffin

Amount Per Serving Calories 91Total Fat 1.9gSaturated Fat 0.7gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 97.4mgCarbohydrates 19.7gFiber 3.6gSugar 5.1gProtein 3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

 

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Arlene

Thursday 8th of November 2018

These sound sooo good and easy, I can see why they are popular! Will be trying them soon. I pinned them and printed the recipe! Thank you, luv your Blog its great.

Arlene

Camilla

Tuesday 20th of November 2018

Thanks so much, Arlene!

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