Chocolate Banana Quinoa Muffins |

Chocolate Banana Quinoa Muffins | Simple Sundays

A recipe for Chocolate Banana Quinoa Muffins. Use leftover quinoa in a gluten-free chocolate muffin that is worthy of breakfast!

Chocolate Banana Quinoa Muffins |
Chocolate Banana Quinoa Muffins | Simple Sundays

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

Overhead shot of Chocolate Banana Quinoa Muffins in a muffin pan.

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 | | 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 | | A dark chocolate muffin that is lightened up and worthy of breakfast!

Chocolate Banana Quinoa Muffins |

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.


Muffins are a welcome breakfast treat, but these Chocolate Banana Quinoa Muffins are muffins you can make more than once in a while. They’re perfect for using up leftover quinoa, which adds extra protein and fiber, while is has a low glycemic index. Dark chocolate adds antioxidants, and the bananas add just the right amount of sweetness!

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


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Chocolate Banana Quinoa Muffins

Use leftover quinoa in a chocolate muffin that is worthy of breakfast! These muffins are oil-free and gluten-free, too.
Chocolate Banana Quinoa Muffins |
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4.72 from 7 votes
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings 12 servings
Calories 125kcal


  • 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


  • Preheat the oven to 350°F. 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.


Can all-purpose flour be used?

Yes, absolutely! Feel free to substitute all-purpose flour 1:1 to gluten-free flour.

Can cacao powder be used?

Yes. Cacao powder is wonderful, and a great way to add extra antioxidants and magnesium.


Calories: 125kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 137mg | Potassium: 184mg | Fiber: 2g | Sugar: 16g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg
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Recipe Rating

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  1. Disha Bhatia

    5 stars
    My picky eaters devoured these muffins! What a great way to use left over cooked quinoa. Thank you for this well done recipe!

  2. Brandy

    I followed the recipe but used regular flour and a bit more banana. I’ve cooked them for over 30 minutes, and they’re still mushy in the middle and the toothpick doesn’t come out clean. I still have them in the oven but am worried that I’m ruining them. Any tips? Thank-you!

    • Brandy

      Also, I did check my oven temp, and it’s at 350 based on my oven therm. Thanks!

    • Liren Baker

      Hi Brandy,

      I responded via email earlier, but also wanted to address it here, in case others have the same issue.

      When you added extra banana, that added more moisture to the muffins so try baking it for longer! The flour doesn’t matter, it works for both AP and GF, but without adding more flour to accommodate for the wetter batter, hopefully baking for longer does the trick. I hope it turned out ok!!

  3. So I

    Just made these. Modified slightly; almond flour, coconut sugar and serve brown sugar, added 1tbs coconut oil- not needed at all. Had to bake them longer, almost 30 minutes. Probably the almond flour. Taste great and very moist. Thank you!

    • Liren Baker

      Glad you liked them! I haven’t tried it yet with almond flour, which most likely did make it a little denser and require longer to bake. So happy it turned out great!

  4. shannon

    5 stars
    I tried this really quickly yesterday and it came out so goood, so delicious! the quinoa gives it a really nice nutty texture and taste. I havent tried it with normal flour but I imagine it to be very very fluffly. I really like the recipe as is though. Could you use less sugar and more banana, I wonder??

    • Liren Baker

      Hi Shannon, I’m glad you liked it! You can certainly use less sugar and more banana, though I haven’t tried it, I’m sure you can adjust it a smidge — both function to add sweetness and moisture, so I would just keep an eye on it as it bakes. If you get to try it before I do, please let me know how it goes!

  5. Belle

    Can i use regular flour? Instead of baking, can i steam them?

    • Liren Baker

      Hi Belle, yes, regular flour can absolutely used in place of gluten-free flour. I haven’t tested steaming the muffins, but if you try it, please let me know how they turn out! Enjoy!

  6. KELLY

    I was hesitant on making another new recipe (waiting for fail). This one pleasantly surprised me!! These are moist and delicious! I fooled my husband…if he new there was quinoa in these he would say he didn’t like them…..and I will NEVER tell him. Hee hee ….I love these!

    • Liren Baker

      Hi Kelly! Your husband sounds a lot like mine — between you and me, the first time I made them, I didn’t tell him there was quinoa in the muffins, haha! But I’m glad to say this has officially changed his views on quinoa, but your secret is safe with me :) So glad you liked the muffins!

  7. Meg

    Has anyone made with cacao powder instead of the cocoa? Did you use the same amount, I know cacao is a bit more intense. Thanks!

    • Liren Baker

      Hi Meg, sorry for the late reply! You can definitely use cacao powder in place of cocoa, it’s about a 1:1 substitution, but if you want to use a little bit less, that will be just fine!

  8. Megan

    I’m for anything that helps me eat chocolate for breakfast! These look great!

  9. Ana

    I am on my third batch of these muffins! I added a little vanilla and 2tbsp chia seeds. These are delicious warm or cold out of the fridge. Perfect for a breakfast on the run or late night snack!

    • Liren Baker

      I’m thrilled to hear it, Ana — love the additions — and I need to try them cold out of the fridge! I made another batch myself last week, unfortunately they disappeared before I had a chance to chill any! Thank you for coming back to let me know how they turned out!

  10. 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!

  11. 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.

    • 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.

  12. 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!

    • 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!

  13. 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!

    • 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!

  14. 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 :)

    • 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!

  15. 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.

  16. Sister Moon

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

  17. Liz

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

  18. 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!

  19. 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!

  20. 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.  ;)

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