Skinny Quinoa Muffins 3 Ways Recipes
SKINNY BANANA CHOCOLATE CHIP QUINOA MUFFINS
Perfectly soft and tender, these skinny banana chocolate chip muffins are naturally gluten-free and vegan, studded with dark chocolate chips and sweetened with banana!
Provided by Alyssa
Categories Snack
Time 35m
Number Of Ingredients 13
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!
Nutrition Facts : ServingSize 1 g, Calories 191 kcal, Carbohydrate 35 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 76 mg, Fiber 2 g, Sugar 15 g
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