Quinoa Banana Chocolate Chip Muffins

Quinoa Banana Chocolate Chip Muffins

Cooked quinoa adds tender bite and protein to these banana chocolate chip muffins.

Total 40 min Makes 12 muffins Calories 215/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Eggs, Wheat

Mashed ripe bananas and cooked quinoa combine for a moist, lightly textured muffin studded with chocolate chips. The quinoa adds a subtle nutty bite while keeping the crumb soft, making these a filling option for breakfast or an afternoon snack. A hint of cinnamon rounds out the banana flavor without overpowering it.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup cooked quinoa, cooled
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips

Method

  1. Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk together the flour, cooked quinoa, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt, breaking up any clumps of brown sugar.

  3. In a separate bowl, mash the bananas until mostly smooth, then whisk in the oil, eggs, and vanilla extract until well combined.

  4. Pour the banana mixture into the dry ingredients and stir just until combined, with no streaks of flour remaining.

  5. Fold in the chocolate chips, distributing them evenly throughout the batter.

  6. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  7. Bake until the muffins are golden on top and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Rate this recipe

★ 4.2 (1)

Quinoa Banana Chocolate Chip Muffins

Mashed ripe bananas and cooked quinoa combine for a moist, lightly textured muffin studded with chocolate chips. The quinoa adds a subtle nutty bite while keeping the crumb soft, making these a filling option for breakfast or an afternoon snack. A hint of cinnamon rounds out the banana flavor without overpowering it.

40 min 12 muffins 215 cal

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 cup cooked quinoa, cooled
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips

Method

  1. 1

    Preheat the oven to 350°F and line a standard 12-cup muffin pan with paper liners.

  2. 2

    In a large bowl, whisk together the flour, cooked quinoa, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, and salt, breaking up any clumps of brown sugar.

  3. 3

    In a separate bowl, mash the bananas until mostly smooth, then whisk in the oil, eggs, and vanilla extract until well combined.

  4. 4

    Pour the banana mixture into the dry ingredients and stir just until combined, with no streaks of flour remaining.

  5. 5

    Fold in the chocolate chips, distributing them evenly throughout the batter.

  6. 6

    Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  7. 7

    Bake until the muffins are golden on top and a toothpick inserted into the center comes out clean, 18 to 20 minutes.

  8. 8

    Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.