Skinny Banana Chocolate Chip Quinoa Muffins Recipes

SKINNY BANANA-CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 375°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray, or line with paper baking cups.
• In large bowl, mix flour, 2/3 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon and salt.
• In medium bowl, beat bananas, egg whites, oil, milk and vanilla with fork until smooth. Stir into flour mixture just until flour is moistened. Gently stir in chocolate chips. Divide batter evenly among muffin cups.
• In small bowl, mix topping ingredients. Sprinkle evenly over batter in cups.
• Bake 20 to 24 minutes or until light golden brown and toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack.

SKINNY BANANA CHOCOLATE CHIP QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin and set aside.
• In a large mixing bowl, combine mashed banana, flaxseed meal, water, honey, vanilla and 3 tablespoons almond milk. Beat until smooth. Set aside and let rest for 5 minutes.
• Once rested, add in flours, baking powder, salt and cinnamon to the bowl with the wet ingredients. Mix until just incorporated. If batter feels dry, add more almond milk 1 tablespoon at a time until the batter resembles a thick pancake batter. Fold in chocolate chips.
• Spoon muffin mixture into prepared pan, filling each cup 3/4 of the way full.
• Bake on center rack fro 25 minutes, until a toothpick inserted into the center of one comes out clean.
• Let cool in the pan for 3 minutes, then transfer to a wire rack and cool completely.
• I enjoyed these muffins slightly warm, so reheat if desired, or enjoy them as is!