Double Chocolate Banana Quinoa Muffins

Double Chocolate Banana Quinoa Muffins are a delicious source of protein, iron, and whole grains. These muffins will quickly become a family favorite.

Breakfast can be a difficult meal for us in the morning, especially during weekdays. Our morning routine makes it hard for us, so I feel this makes it easy for my kids to have something that gives them a good start to the day. I wanted to make something that gave them some protein in the morning, giving them the energy to get going. Cereal just doesn’t cut it for me, and well, our tradition of pancakes makes me cringe because all I see is sugar. Because of this, I set out on a mission to find a breakfast muffin that is packed with nutrients and protein.

I wanted to make the best quinoa muffins so that my kids would actually eat them. After several attempts and non-successes, I finally found a recipe from my friend Liren over at Kitchen Confidante. I added some vanilla and used regular flour instead of gluten-free flour. These muffins are the bomb!

I make two kinds of breakfast cookies: oatmeal and pumpkin oat that my kids love, but you can only have those so many times before they get old. A reason I love Bob’s Red Mill Tricolor Quinoa because it’s a perfect blend of white, red and black quinoa.  I love that it is a 100% whole grain and brings iron, fiber, and protein to our meals. Add the banana and chocolate, and of course, they will be an instant hit with my kids and me. Combining the 3 makes for a delicious and nutritious way to start the day. {Look how gorgeous this batter is. *NOTE* I did lick the bowl clean.}

The first time I made these, I had to turn around and make another batch immediately because they quickly disappeared. My son, Madden, who is literally the pickiest eater out of all the kids, asked for seconds. Of course, I didn’t deny.

The kids didn’t just want to have these for breakfast, but as a snack too! I was one happy mom knowing that my kids are eating something with substance.

I am excited about our family’s newfound love for quinoa muffins and for all the new twists we will be making with these. I’ve already had a request for the addition of peanut butter and well, I think that sounds just tasty. XOXO San

How do you make Double Chocolate Banana Quinoa Muffins?

Preheat oven to 350 degrees.

In a small mixing bowl mash bananas until smooth, set aside. I find it easiest to use my hand mixer.

In a large mixing bowl sift together flour, cocoa powder, baking powder, baking soda, and salt.

Mix in sugar, quinoa, eggs, and mashed bananas until batter is completely smooth. Stir in chocolate chips.

Grease muffin tin, I use coconut oil.

Fill each muffin tin 3/4 full. Set in oven and bake for 16-18 minutes. If you make mini muffins bake for 12-14 minutes.

Remove from oven and allow to cool in the pan 3-5 minutes.

Remove muffins from tin and enjoy!

If you are storing these for later use, I place them in a sealed container. I also found that my kids loved these when cold, so I store them in the refrigerator.

Looking for more muffin recipes? Try these Skinny Double Chocolate Banana Muffins, Healthier Banana Blueberry Muffins, or these Best Ever Bran Muffins.

Don’t forget to pin this to your favorite Pinterest board for later.

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Double Chocolate Banana Quinoa Muffins

Double Chocolate Banana Quinoa Muffins are a delicious source of protein, iron, and whole grains. These muffins will quickly become a family favorite.

Prep Time30 mins

Cook Time18 mins

Total Time50 mins

Servings: 24 muffins

Calories: 128kcal

Author: Sandra

Ingredients

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 2/3 cup brown sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 2/3 cup granulated sugar
• 2 cups cooked quinoa
• 4 large eggs
• 2 cups mashed bananas about 4-5 large bananas
• 1/2 cup mini chocolate chips

Optional:

• 2 teaspoons vanilla extract (add with bananas)

Instructions

Instructions

• Preheat oven to 350 degrees.
• In a small mixing bowl mash bananas until smooth, set aside. I find it easiest to use my hand mixer.
• In a large mixing bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. Mix in sugar, quinoa, eggs, and mashed bananas until batter is completely smooth. Stir in chocolate chips.
• Grease muffin tin, I use coconut oil. 
• Fill each muffin tin 3/4 full. Set in oven and bake for 16-18 minutes. If you make mini muffins bake for 12-14 minutes.
• Remove from oven and allow to cool in the pan 3-5 minutes.
• Remove muffins from tin and serve.
• If you are storing these for later use, I place them in a sealed container. I also found that my kids loved these when cold, so I store them in the refrigerator.

Notes

Recipe slightly adapted from Kitchen Confidante

Nutrition

Serving: 1muffin | Calories: 128kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Cholesterol: 27mg | Sodium: 136mg | Potassium: 189mg | Fiber: 1g | Sugar: 15g | Vitamin A: 55IU | Vitamin C: 1.1mg | Calcium: 49mg | Iron: 1mg

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