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!