These skinny raspberry chocolate chip quinoa muffins require just one bowl and are made without any eggs, dairy, gluten or oil. They're healthy, packed with flavor, and have the loveliest soft texture!
Ohmigosh I feel like I just need to talk to you about the weather because it has been completely bonkers lately. Wednesday it was 65 and sunny. Thursday it was snowing. Friday it was cold and sunny. And yesterday it rained. Ummm hi weather, can you please get yourself in check? It's February and it seems like you have zero
Wednesday it was 65 and sunny. Thursday it was snowing. Friday it was cold and sunny. And yesterday it rained. Ummm hi weather, can you please get yourself in check? It's February and it seems like you have zero idea which way you want to go. cold? warm? snow? rain? Gahh it's making my head (and sinuses) hurt.
But either way, much of this weekend, like many weekends, was spent dreaming up recipes and testing out new goodies for you.
Seeing that Valentine's Day is on Tuesday, I wanted to give you a healthy breakfast option that involves something red and something chocolatey. Those two things just seem to go hand in hand on this special day (perhaps with a side glass of wine).
And what we came up with were these skinny raspberry chocolate chip quinoa muffins and they are so dang delicious.
I've gotten a little flack from using the word “skinny” to describe a recipe, but using healthy doesn't really fit here. Because these really are a super duper lightened up version of a classic chocolate chip muffin. Here are the deets…
Chocolate chip muffin from Starbucks:
- 440 calories
- 21g of fat
- 60 carbs
- 39g of sugar
- 7g protein
My “skinny” chocolate chip quinoa muffins:
- 164 calories
- 5.5g of fat
- 25 carbs
- 10g of sugar
- 4.3g of protein
Plus my muffins don't use any refined flours, sugars, eggs, dairy, gluten or oil. And yet…still TOTALLY delicious!
All you need to make these muffins is one bowl and all those healthy ingredients you see up here ^^
Similar to our Skinny Pumpkin Quinoa Muffins, the dry ingredient base of this recipe is a blend of oat flour, almond flour and quinoa flakes. Not only does that provide a soft, tender texture, but we're also squeezing in a ton of fiber, healthy fats and protein.
For our liquids, we're going with a flax egg, mashed banana, applesauce, maple syrup and non-dairy milk. The fruit adds even more fiber, as well as some natural sweetness, while the flax egg helps to bind the muffins together. Side note: if you're not a fan of flax, by all means use a regular egg in its place.
Once you've stirred it all together and have your batter, you fold in the goodies.
I used dairy-free and vegan chocolate chips as well as my favorite frozen red raspberries from Wyman's of Maine. Wyman's is most well-known for their frozen wild blueberries, but over the years they have expanded their product offerings to include a wide variety of frozen fruit and smoothie blends.
You might remember be talking about Wyman's last year because they took me on a trip to Prince Edward Island to see their blueberry farms, and seeing the care that went into the cultivation of their blueberries, I know that each bag of fruit is packed with the most delicious, perfectly ripened fruit.
And that sentiment 100% rings true with these muffins. Each bite you take is studded with the sweet, and somewhat tart flavor of the raspberries. Yet, the fruit totally remains in tact, doensn't fall apart and doesn't stain the batter red.
So not only are the muffins incredibly delicious, but they're also gorgeous to look at and serve!
So while they surely make a spectacular Valentine's Day breakfast, you can whip these muffins up anytime and have healthy, protein-packed breakfast option to take with you on the go.
Freeze them for later, packed them up in your gym back, or just snag one on your way out the door, and feel fueled and energized all day long!
- 1 flax egg (1 tablespoons flaxseed meal + 3 tablespoons water)
- 1/2 cup mashed banana
- 1/2 cup applesauce
- 1/4 cup maple syrup
- 1/4 cup non-dairy milk
- 1 1/4 cups oat flour (from ground oats)
- 1/2 cup quinoa flakes
- 1/2 cup almond flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 1/3 cup Whyman’s Frozen Raspberries
- 1/3 cup chocolate chips
- Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
- Beat together wet ingredients in a large mixing bowl. Add dry (minus raspberries and chocolate chips) and stir together until incorporated. Fold in raspberries and chocolate chips.
- Divide batter evenly between the 12 muffin cups. Bake on the center rack for 20 – 23 minutes until a cake tester inserted into the center comes out clean.
- Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.
|Serving Size||1 muffin|
|Amount Per Serving||As Served|
|Calories 164kcal Calories from fat 49|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
This recipe is brought to you in partnership with Wyman's of Maine. As always, all opinions are my own. I only share companies I love and trust, so thank you for continuing to support Simply Quinoa!
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