Tuesday, May 10, 2016

Healthy Quinoa Banana Chocolate Chip Muffins

Recipe:  Breakfast, Recipe:  Bread, muffin, Quinoa Banana Chocolate Chip Muffins, healthy muffins, Deals to Meals,
If you were to ask me what my number one snack is that I make for my kids, it would definitely be muffins. I LOVE making muffins! I can't even count the number of muffin recipes I have posted on this blog. Every time I go to make one, I am surprised there is another combination of flavors I haven't tried yet. The other day I had some bananas that needed to be used and some leftover, cooked quinoa from a different meal. Quinoa is so good for you, I thought it would be fun to try and add it to a muffin recipe. The combination was super moist and spongy. I loved the flavor and texture of the quinoa and the banana together. These muffins taste like a healthy breakfast in muffin form. I doubled the batch and have frozen these muffins for a quick, breakfast on the go for my kiddos. Hope you enjoy!

Quinoa Banana Chocolate Chip Muffins

2 cups quinoa, cooked
4 ripe bananas
2 eggs
1/2 cup sour cream or yogurt (I used vanilla greek yogurt but any would do)
½ cup buttermilk or milk
2 tsp. vanilla extract
½ cup brown sugar (or more if you like it more sweet)
¼ cup honey or agave
2 tsp. baking powder
1 tsp. salt
2 cups plus 2 Tbs. flour
12 oz. mini chocolate chips or regular chocolate chips


Cook the quinoa if you don’t have it cooked. Let it cool slightly to room temperature. In a blender or food processor, combine the bananas, eggs, sour cream, milk and cooked quinoa. Blend until the quinoa is smooth and the mixture is combined. Add the vanilla, brown sugar, honey, baking powder, salt and blend again for just a few seconds. Add the flour and stir by hand (if you don’t have a large enough blender), dump into a bowl and mix the flour into the batter, or if you have a large, blender, just blend the flour inside the blender. Don’t over mix. Once the batter is combined, add the chocolate chips  to the batter and then pour into muffin tins that have a liner in them. Bake the muffins at 350 degrees for 15-18 minutes, or until the center of the muffins are cooked through. Remove the muffins from the oven and let rest before eating.

2 comments:

emily and jared larsen said...

We just made these for breakfast tomorrow, my kids all had one as a snack. They are wonderful. My daughter said they are right up there with pumpkin muffins. Thanks for the recipe. We used whole wheat flour and they turned out great.

Anonymous said...

I made these this morning hoping to use up some quinoa left over from the pesto salad and they were so good! The baby is eating it in little pieces and the hubby came from break and ate 3. Between the 8 of us we ate over 2 dozen in a few hours..oops:) I used half the amount of mini chcolate chips and still packed with chocolate. I will try out with hald wheat flour next time. I like them best when cooled though. Which didn't stop me from eating 2 hot ha ha

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