Banana Chocolate Chip Quinoa Muffins
Perfectly soft and tender, these banana chocolate chip muffins are naturally gluten-free and vegan, studded with dark chocolate chips and sweetened with banana!
Servings: 10 muffins
Calories: 191kcal
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!
Video
Nutrition
Serving: 1g | Calories: 191kcal | Carbohydrates: 35g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 76mg | Potassium: 195mg | Fiber: 2g | Sugar: 15g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 1.2mg