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!When 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
In 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.
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.Mix 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.
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.