Perfectly soft and tender, these banana chocolate chip muffins are naturally gluten-free and vegan, studded with dark chocolate chips and sweetened with banana!
You guys, these muffins. Oh my goodness they are good.
So good in fact that since coming up with the recipe this past weekend, Iāve already made them three times. And yes, theyāre already gone. I need more.
But you have to come over and help me eat them this time, OK?
Not only are these muffins moist, tender and perfectly sweet, theyāre studded with dark chocolate chips. And who doesn't love chocolate?
I mean really… chocolate is a win in my book. Always.
But chocolate + breakfast? Nothing beats it (<– hello, Chocolate Peanut Butter Breakfast Parfait!).
In a quest to create something banana and chocolatey and every bit as delicious as something you could buy at a mainstream bakery (like Starbucks or Costco), I give you my banana chocolate chip quinoa muffins.
The base is a mixture of gluten-free oat flour and quinoa flour which keeps them ultra moist and surprisingly light. Theyāre sweetened only with a touch of maple syrup (or honey) and mashed banana. Have zero oil and are made with flax eggs.
These babies have it all. They are:
Light
Soft
Melty
Chocolatey
Not too sweet
Perfect with a cup of coffee (or tea!)
Use only one bowl
Gluten-Free
…and Vegan
Theyāre the whole package and I know youāre going to gobble them right up. Make sure to share yours with me on Instagram (it always makes my day – seriously though – when I see the recipes that youāve created!).
Banana Chocolate Chip Quinoa Muffins
Ingredients
- 1 cup mashed banana about 2 small or 1 large
- 1 tablespoon flaxseed meal
- 2 tablespoons warm water
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla
- 3 - 5 tablespoons almond milk separated
- 1 cup gluten-free oat flour
- 3/4 cup toasted quinoa flour
- 1/3 cup tapioca starch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin and set aside.
- In a large mixing bowl, combine mashed banana, flaxseed meal, water, honey, vanilla and 3 tablespoons almond milk. Beat until smooth. Set aside and let rest for 5 minutes.
- Once rested, add in flours, baking powder, salt and cinnamon to the bowl with the wet ingredients. Mix until just incorporated. If batter feels dry, add more almond milk 1 tablespoon at a time until the batter resembles a thick pancake batter. Fold in chocolate chips.
- Spoon muffin mixture into prepared pan, filling each cup 3/4 of the way full.
- Bake on center rack fro 25 minutes, until a toothpick inserted into the center of one comes out clean.
- Let cool in the pan for 3 minutes, then transfer to a wire rack and cool completely.
- I enjoyed these muffins slightly warm, so reheat if desired, or enjoy them as is!
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