Banana Chocolate Chip Muffins, the Healthy Way
Searching for a sweet weekend treat? Look no further! This muffin recipe from Simply Quinoa is on the top of my to-do list for the weekend, and with good reason: they're gluten free (they call for oat flour and quinoa flour), refined-sugar free, and totally moist, sweet and delicious.
Imagine rolling out of bed on Sunday morning, pouring yourself a cup of organic coffee or tea, and grabbing one of these?! Sounds like heaven to me.
Skinny Banana Chocolate Chip Quinoa Muffins
- 1 cup mashed banana, about 2 small or 1 large
- 1 tablespoon flaxseed meal
- 2 tablespoons warm water
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla
- 3 - 5 tablespoons almond milk, separated
- 1 cup gluten-free oat flour
- 3/4 cup toasted quinoa flour
- 1/3 cup tapioca starch
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1/2 cup dark chocolate chips
Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin and set aside.
In a large mixing bowl, combine mashed banana, flaxseed meal, water, honey, vanilla and 3 tablespoons almond milk. Beat until smooth. Set aside and let rest for 5 minutes.
Once rested, add in flours, baking powder, salt and cinnamon to the bowl with the wet ingredients. Mix until just incorporated. If batter feels dry, add more almond milk 1 tablespoon at a time until the batter resembles a thick pancake batter. Fold in chocolate chips.
Spoon muffin mixture into prepared pan, filling each cup 3/4 of the way full.
Bake on center rack fro 25 minutes, until a toothpick inserted into the center of one comes out clean.
Let cool in the pan for 3 minutes, then transfer to a wire rack and cool completely.