Vegan Chocolate Chip Banana Quinoa Muffins (Oil-free, GF)

5 from 5 votes

Vegan Chocolate Chip Banana Quinoa Muffins (Oil-free, GF)

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.

Prep Time10

Cook Time30

Total Time40

Course: Muffins

Cuisine: American

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

Servings: muffins

Author: Camilla

Ingredients

1 cup mashed very ripe banana (about 2 to 3 large)
1 cup nondairy milk (e.g., almond milk, oat milk, soy milk)
2 tablespoons maple syrup (see notes for options)
3 tablespoons flaxseed meal
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1.5 cups cooked quinoa see notes
1.5 cup rolled oats certified GF, as needed
1.5 teaspoons baking powder
1/2 cup miniature dark chocolate chips dairy-free

US Customary - Metric

Instructions

Preheat oven to 350F (180C). Grease, spray or line all 12 cups of a standard muffin tin (I prefer silicone liners).
In a large bowl, whisk together the banana, milk, syrup, flaxseed meal, vanilla, cinnamon and salt. Let stand for 5 minutes to thicken
Add the quinoa, oats and baking powder to the bowl, stirring until well-blended. Stir in the chocolate chips. Divide mixture evenly between prepared muffin cups.
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.

Notes

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

Quinoa: It will take 1/2 cup uncooked quinoa to yield 1.5 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.

Maple Syrup Alternatives: You can use an equal amount of another liquid sweetener (e.g., agave nectar, date syrup, brown rice syrup) or an equal amount of granular sweetener (e.g., coconut sugar, brown sugar, date sugar) + 1 tablespoon water.

Nutrition