1/2cupgluten free all-purpose flourI used Trader Joe’s
1/4cupcocoa powder
1/3cupbrown sugar
1/3cupgranulated sugar
2teaspoonsbaking powder
1/4teaspoonsbaking soda
1/2teaspoonsalt
1cupcooked quinoa
1/4cupchocolate chips
1cupmashed bananasabout 2 large bananas
2large eggslightly beaten
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Instructions
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.
Notes
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.