These healthier Banana Chocolate Chip Muffins made with whole wheat and quinoa flour are perfect for breakfast or a mid-afternoon snack.Jump to Recipe Print Recipe
I've made this whole wheat and quinoa flour banana chocolate chip muffin recipe so many times now and the muffins always bake up beautifully. The muffins are light, moist, fluffy, filling and have just the right amount of sweetness.
This is one of those recipes that has great flexibility with ingredients. I've had success using a combination of all-purpose or whole wheat pastry flour with oat or quinoa flour. The recipe I'm sharing with you here combines whole wheat pastry and quinoa flour.
Using whole wheat and quinoa flour is often my way of increasing the nutrition in baked goods such as muffins and cookies. Quinoa is an excellent source of protein, so using quinoa flour helps to increase the amount of protein in the muffins which in turn helps you feel full longer.
How to Make these Banana Muffins
The muffin batter is easy to prepare and there are a few substitutions you could make if you don't have all the ingredients on hand.
Overview of Ingredients:
- Whole wheat pastry flour
- Quinoa flour
- Baking soda and salt
- Ground Cinnamon and Nutmeg. There's a touch of ground nutmeg in this recipe, you could simply omit it if you don't have any.
- Granulated sugar, you can substitute brown sugar. I haven't tried the recipe with coconut sugar but I don't see a reason why it wouldn't work. Do let me know in the comments if you give it a try!
- Yogurt or sour cream, I've had great success with both.
- Light tasting oil
- Pure vanilla extract
- Bananas, medium-sized
- Mini semi-sweet chocolate chips. If you don't have any chocolate chips on hand you could substitute with nuts if allergies aren't a concern. Half a cup to three-quarters of a cup of chopped walnuts or pecans would be delicious.
Store the muffins in an airtight container on the countertop for up to 3 days and then store any leftovers in the refrigerator. Muffins can also be frozen up to three months.
Next time you have the urge to bake give these banana chocolate chip muffins a try, I'm sure you'll be happy you did. Enjoy!
More Delicious Banana Muffins
- Whole Wheat Double Chocolate Banana Muffins
- Banana Maple Walnut Muffins
- Banana Oatmeal Chocolate Chip Muffins
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
Banana Chocolate Chip Muffins (with whole wheat and quinoa flour)
- 1-1/4 cup whole wheat pastry flour
- 3/4 cup quinoa flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon sea salt
- 1/8 teaspoon nutmeg
- 3/4 granulated sugar
- 1/2 cup yogurt I used Balkan Style
- 1/3 cup light tasting oil
- 2 eggs
- 1 teaspoon pure vanilla extract
- 3 bananas mashed, medium sized
- 2/3 cup mini semi-sweet chocolate chips
- Place a rack in the centre of your oven and preheat oven to 375ºF.
- In a large bowl, combine the whole wheat pastry flour, quinoa flour, baking soda, salt, cinnamon and nutmeg.
- In a separate bowl, add the sugar, oil, yogurt, eggs, vanilla extract and mashed bananas, whisk together until well combined.
- Add the wet mixture to the dry ingredients and fold batter with rubber spatula until just combined.
- Add the chocolate chips and fold in. Don't over-mix the batter or you will have tough muffins.
- Spoon the batter into the greased or paper-lined muffin cups distributing the batter evenly over 12 muffin cups.
- Bake at 375ºF for 5 minutes and then reduce heat to 350ºF and continue to bake for 13 to 15 minutes more. To test for doneness, insert a toothpick in the centre of a muffin, if it comes out clean or with a few crumbs the muffins are done.
- Remove the muffins from the oven and let them cool in the pan on a rack for 5 minutes.
- Remove the muffins from the pan and place onto a wire rack to cool.
- Store the muffins in an airtight container at room temperature for two to three days. For longer storage keep in the fridge or you can also freeze them for later consumption.
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