Dark Chocolate Chip Quinoa Muffins

Dark Chocolate Chip Quinoa Muffins.jpg

Makes 10-12 muffins

These decadent dark chocolate chip muffins are so rich and delicious you’ll never guess they’re good for you too!  Made with quinoa flakes so they’re gluten-free, high in plant-based protein and full of fiber.  They’re also dairy and nut-free making them perfect for a nut-free school snack.  Store in the refrigerator or freezer, and pop in the toaster to warm up for breakfast or a healthy treat anytime!


  • 2 very ripe bananas
  • 1 egg
  • 1 cup quinoa flakes
  • ¼ cup coconut oil
  • 1/3 cup non-dairy milk (I used almond milk)
  • ½ cup raw cacao powder
  • 5 tbsp. coconut sugar
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • pinch of sea salt
  • 1/3 cup dark chocolate chips (I like Enjoy Life Foods – dairy, nut and soy free)


  • Preheat oven to 425 degrees.
  • Lightly grease muffin tins.
  • In a large bowl combine mashed bananas, egg, coconut oil and milk.  Stir until well combined.
  • Add quinoa flakes, cacao powder, baking soda, baking powder, sea salt and coconut sugar.  Stir until batter forms.  
  • Fold in chocolate chips. 
  • Spoon batter into prepared muffin tray.  Top each muffin with a few chocolate chips or sprinkle with extra quinoa flakes.  
  • Bake for 10-12 minutes.  To check if done, stick a toothpick into a muffin and if it comes out clean with small crumbly bits then it’s ready.  Top of the muffins should be firm to the touch too. 
  • Let cool and enjoy!  
  • Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious breakfast or anytime healthy snack!