Chocolate Banana Quinoa Muffins | www.kitchenconfidante.com

Chocolate Banana Quinoa Muffins | Simple Sundays

Chocolate Banana Quinoa Muffins | www.kitchenconfidante.com
Chocolate Banana Quinoa Muffins | Simple Sundays

Chocolate Banana Quinoa Muffins | www.kitchenconfidante.com

I have a song stuck in my head.

“Maybe far away
Or maybe real nearby
He may be pouring her coffee…”

We watched the remake of Annie the other night. All of a sudden, I was a second grader again, belting out Tomorrow in the bathroom, the acoustics bouncing it out to my grandmother, who would gently call from down the hall, “Nene (a Tagalog term of endearment meaning “little girl,”) save your voice for Broadway.”

Looking back, she must have endured a very noisy visit with us that year.

Chocolate Banana Quinoa Muffins | www.kitchenconfidante.com | Add leftover cooked quinoa into this protein rich muffin!

Have you seen the new Annie? I wasn’t sure how I would like it – it’s always tricky with remakes – but in general, I kind of liked it. I still love the original best, and while I wasn’t crazy about the cinematography, they brought the musical up to speed, and captured the hearts of both my kids. The music is just as catchy, and they managed to embed a couple of earworms I can’t seem to shake. If that’s any measure of success, then it was a hit.

Chocolate Banana Quinoa Muffins | www.kitchenconfidante.com | A dark chocolate muffin that is lightened up and worthy of breakfast!

Chocolate Banana Quinoa Muffins | www.kitchenconfidante.com

Speaking of hits, help yourself to a muffin. These Chocolate Banana Quinoa Muffins are my own remake of a chocolate muffin, but one I am happy to serve (and eat!) for breakfast. Deep and dark from cocoa powder, these muffins are full of leftover quinoa and bananas, and with no oil or butter. I also used gluten-free flour, which worked very nicely. My kids gobbled them up, and couldn’t believe that these dark chocolate muffins, studded with gooey chocolate chips, were chock full of good stuff! The muffins disappeared quickly, and then came the question:

“Can we have it again tomorrow?”

“Maybe,” I smiled.

Chocolate Banana Quinoa Muffins | www.kitchenconfidante.com | Whether for breakfast or snack, these gluten free muffins are protein and antioxidant rich!

Chocolate Banana Quinoa Muffins

1 dozen | Prep: 10 minutes | Cook: 18 minutes

Use leftover quinoa in a chocolate muffin that is worthy of breakfast! These muffins are oil free and gluten free, too.

Ingredients

1/2 cup gluten free all-purpose flour (I used Trader Joe’s)

1/4 cup cocoa powder

1/3 cup brown sugar

1/3 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoons baking soda

1/2 teaspoon salt

1 cup cooked quinoa

1/4 cup chocolate chips

1 cup mashed bananas (about 2 large bananas)

2 large eggs, lightly beaten

Instructions

Preheat the oven to 350 degrees Fahrenheit. Lightly spray a muffin pan with baking spray (I used coconut oil spray).

In a medium bowl, whisk together flour, cocoa powder, brown and granulated sugars, baking powder, baking soda, and salt. Stir in quinoa and chocolate chips. In a separate mixer bowl, mix mashed banana and eggs until well blended. Mix the banana and egg mixture into the flour and quinoa mixture. Using a standard sized ice cream scoop, distribute the batter into the greased muffin pan. Place in oven and bake for about 18 minutes, or until a toothpick inserted into the muffins comes out clean.

Comments

  1. Mary@siftingfocus

    Liren, I’m definitely going to try these.  I love the gluten-free/quinoa combination.  I have some gluten-free all-purpose flour on hand and have been waiting for the perfect recipe to give it a try.  With these muffins, I can eat chocolate for breakfast and feel healthy about it.  ;)

    Reply
  2. cristina

    So cute and loving what your grandmother would say to you about saving your voice for Broadway. :)    These choco-banana quinoa breakfast treats are sure to be a classic, Liren.   Good ingredients and studded with chocolate…fantastic!

    Reply
  3. Liz+@+Floating+Kitchen

    Oh I love Annie. One of my favorites. It’s impossible not to watch that movie and just want to SING! And these muffins – they look so dark and luxurious. And then secretly kind of healthy. Perfection!

    Reply
  4. Liz

    I love these healthier chocolate muffins! Less guilt going back for seconds and thirds :)

    Reply
  5. Sister Moon

    I was hoping that these had quinoa flour, not the actual quinoa. Is this possible?

    Reply
  6. Adrienne

    I just made these and they taste great! I think my son & hubby will like these even though they’re healthy. Thanks for a great recipe, this is a keeper.

    Reply
    • Liren Baker

      Hi Julie! So sorry for the late reply! Yes, you can absolutely substitute normal flour :)

    • Liren Baker

      I haven’t tested it, but it would be interesting to try. Almond flour will probably result in a denser and moist muffin. And the coconut flour might be a close substitute to the Trader Joe’s Gluten Free flour which is a blend that includes it. If you try it with these flours, let me know how it turns out for you!

  7. Tara

    This was so amazing! I never really liked quinoa so this was an amazing start to using quinoa in sweet treats!! I substituted stevia for both sugars and it was still as decadent!
    Thank you so much :)

    Reply
    • Liren Baker

      I’m so glad these muffins were a way for you to start using quinoa more! Happy you loved it!

  8. Liz

    These are extremely moist and have a rich chocolate taste. I left out the white sugar and added a half cup of walnuts to the batter and sprinkled some walnuts on top before baking. Interesting texture but delicious none the less. Great recipe!

    Reply
    • Liren Baker

      Love your adaptations, Liz – next time I will have to try adding some walnuts for extra crunch! I’m so happy you liked it!

  9. Sarah

    if I wanted to make these in a mini cupcake pan what temperature and how long would you recommend? I’m going to try making these tomorrow. They sound delicious!

    Reply
    • Liren Baker

      Hi Sarah! I would keep it at 350°F, but bake for about 10-15 minutes. Definitely check it starting at 10 minutes for doneness! Hope that helps and enjoy!

    • Liren Baker

      Hi Karen! While I have not tried it, I think that would work nicely as a substitute. Please let me know if you try it and how it turns out.

  10. Tamiko

    Just tried these muffins as I’m trying to get my toddler to eat better without knowing it. These were a hit! So glad I found your recipe and blog.

    Reply
    • Liren Baker

      Hi Tamiko – this makes me so happy! I’m so glad you and your little one enjoyed the muffins!

  11. Mecca

    I made these and my family loved them. I used regular, all purpose flour as we have no gluten issues. I only had one ripe banana so I used a little apple sauce as well. They turned out great – made a clean dozen with the recipe – they only lasted one breakfast with my crew. Will be making again this week. Thanks for the great recipe!

    Reply
    • Liren Baker

      Hi, Mecca! I’m thrilled you and your family loved the muffins! Applesauce is a great addition!

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