Chocolate Chip Banana Muffins with Quinoa

Who doesn’t love a chocolate chip muffin?  Here is a healthier twist on this kid (and mom) favorite.

These muffins are moistened with applesauce and bananas… fueled with whole wheat, flax-seed, and calcium rich quinoa… and made decadent with mini chocolate chips!GYFChocolateBananaMuffinsQuionaWhen viewing recipes from the home page, click the title the full recipe.


  • 1/4 cup agave nectar
  • 1/4 cup milk (your choice such as almond milk or organic cows milk)
  • 1/4 cup coconut oil (or butter)
  • 1/4 cup applesauce
  • 1 cup mashed ripe bananas
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup whole wheat flour (I grind my own)
  • 1/2 cup quinoa flour (I grind my own)
  • 1 tablespoon ground flax seed, optional
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Mini Chocolate chips, to taste
  • Prep time: 15 minutes
  • Cook time: 7 to 35 minutes
  • Servings: 12
  • Difficulty: easy


GYFWheatBerriesIn a large bowl, combine agave, milk, coconut oil (or butter), applesauce, bananas, eggs, and vanilla.  TIP: When baking with coconut oil it is best to have your other ingredients at room temperature so that the oil doesn't clump up.GYF Quinoa

For the dry ingredients, I grind my own flours in my Vitamix dry container.  (You do not need to do this.  You can simply buy them as flours)  To make it easier I grind my wheat berries, quinoa, and flax-seed together at one time.  If you are grinding your own flours, remember that the flour yields more than the berries and seeds so measure a little less than needed and then make sure you remeasure your flour as you put it in your bowl.  I also sift my flour as I add it to my bowl to catch any seeds or berries that did not grind.WholeWheatQuinoaFlourMix the flours, ground flax-seed, baking soda, and salt in a small bowl and then add to the wet mixture.  Mix together just until moistened.  Mixture will be lumpy.  Add the chocolate chips and mix until combined.GYF ChocolateChips&Batter

Preheat oven to 350 degrees Fahrenheit.

Grease pans.  You can use regular muffin, mini muffin, or loaf pans.  I prefer to use mini muffins because they are a fun size for the kids and they bake up very quickly limiting my oven time.  Fill pans 1/2 to 3/4 with batter and bake at 350 for:

7 to 9 minutes for mini muffins

20 to 35 minutes for large muffins

25 to 30 minutes for mini loaves

50 to 60 for a large loaf

Cool slightly and enjoy warm!

Keep in an air-tight container in the refrigerator for up to one week or wrap and freeze.

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