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Home » Recipe Index » Loaves, Muffins and Scones

Banana Chocolate Chip Muffins (with whole wheat and quinoa flour)

Published: Apr 10, 2016 · Modified: Jun 3, 2025 by Fida | Sweet and Savoury Pursuits · This post may contain affiliate links · 10 Comments

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These healthier Banana Chocolate Chip Muffins made with whole wheat and quinoa flour are perfect for breakfast or a mid-afternoon snack.

Banana chocolate chip muffin on dish with basket of muffins in background.

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.

These banana muffins are perfect for using up overripe or frozen bananas. For another easy and refreshing way to enjoy frozen ripe bananas, try this Banana Oat Smoothie.

Banana chocolate chip muffins in muffin pan.

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 and even in pancakes. 

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.

Jump to:
  • How to Make Quinoa Flour Banana Muffins
  • Ingredients Overview
  • Steps Overview
  • Storage Instructions
  • More Delicious Banana Muffins
  • Banana Chocolate Chip Muffins Recipe

How to Make Quinoa Flour Banana Muffins

This 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.

Ingredients Overview

  • 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
  • Eggs
  • Pure vanilla extract
  • Bananas. You'll need ripe medium-sized bananas.
  • 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.

Steps Overview

  1. Place a rack in the centre of your oven and preheat it.
  2. In a large bowl, add the whole wheat pastry flour, quinoa flour, baking soda, salt, cinnamon and nutmeg. Combine and set aside.
  3. In a separate bowl, add the sugar, oil, yogurt, eggs, vanilla extract and mashed bananas. Whisk until well combined.
  4. Add the wet mixture to the dry ingredients and fold batter with rubber spatula until just combined.
  5. Add the chocolate chips and fold in. Avoid over-mixing the batter or you will have tough muffins.
  6. Spoon the batter into greased or paper-lined muffin cups.
  7. Bake muffins for approximately 18-20 minutes. To check if muffins are done, insert a toothpick in the centre of a muffin, if it comes out clean or with a few crumbs the muffins are ready.
  8. Remove the muffins from the oven and let them cool in the pan on a rack for 5 minutes before moving them onto a wire rack to cool.
Banana muffin on small white dish.

Storage Instructions

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 in an airtight container for up to three months. Thaw desired quantity overnight in the refrigerator.

Next time you have the urge to bake muffins, 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
Banana chocolate chip muffin on small dish with basket of muffins in background.

Banana Chocolate Chip Muffins Recipe

Author: Fida | Sweet and Savoury Pursuits
These healthier Banana Chocolate Chip Muffins made with whole wheat and quinoa flour are perfect for breakfast or a mid-afternoon snack.
4.88 from 8 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 12 minutes mins
Cook Time 18 minutes mins
Total Time 30 minutes mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 293 kcal

Ingredients
  

  • 1-¼ cup whole wheat pastry flour
  • ¾ cup quinoa flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • ⅛ teaspoon nutmeg
  • ¾ granulated sugar
  • ½ cup yogurt I used Balkan Style
  • ⅓ cup light tasting oil
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 3 bananas mashed, medium sized
  • ⅔ cup mini semi-sweet chocolate chips

Instructions
 

  • 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.

Notes

  1. Muffins can be stored in an airtight container on the countertop for up to 3 days. Store any leftovers in the refrigerator or freezer. Muffins can be frozen in a freezer safe airtight container for up to three months. Thaw desired quantity overnight in the refrigerator.

Nutrition

Calories: 293kcalCarbohydrates: 40gProtein: 5gFat: 13gSaturated Fat: 3gCholesterol: 29mgSodium: 171mgPotassium: 251mgFiber: 3gSugar: 21gVitamin A: 75IUVitamin C: 2.6mgCalcium: 33mgIron: 1.8mg
Keyword Banana Chocolate Chip Muffins, Quinoa Flour Banana Muffins, Whole Wheat Banana Muffins
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

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Comments

    4.88 from 8 votes (8 ratings without comment)

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  1. Ana @ The Awesome Green says

    April 12, 2016 at 4:54 pm

    I love the quinoa flour idea - it's so rich in quality proteins and so nourishing. I'm sure these taste delicious! 🙂

    Reply
    • Sweet and Savoury Pursuits says

      April 13, 2016 at 9:04 pm

      Thanks so much Ana 🙂

      Reply
  2. Bethany @ athletic avocado says

    April 12, 2016 at 12:55 pm

    These muffins look like they belong in a coffee shop window! So perfect and secretly healthy! I love the addition of quinoa flour for added protein and fiber!

    Reply
    • Sweet and Savoury Pursuits says

      April 12, 2016 at 3:36 pm

      Ah, thank you so much! I really do love adding quinoa to baked goods, it has a natural nutty taste so its suits muffins and cookies so well!

      Reply
  3. Louise Crosby says

    April 12, 2016 at 8:40 am

    These muffins look great, Fida. I love it when a recipe lends itself so well to adaptation, and baking with quinoa flour is such a healthy option.

    Reply
    • Sweet and Savoury Pursuits says

      April 12, 2016 at 3:34 pm

      Thanks Louise, me too it allows for more variety so you don't get bored with exactly the same all the time.

      Reply
  4. nancyc says

    April 11, 2016 at 10:05 pm

    What great-looking muffins! I bet they taste wonderful!

    Reply
    • Sweet and Savoury Pursuits says

      April 12, 2016 at 3:32 pm

      Thanks Nancy, I certainly thought so 🙂

      Reply
  5. C.M. says

    April 11, 2016 at 4:08 pm

    Made these muffins this morning and they were a hit, thanks.

    Reply
    • Sweet and Savoury Pursuits says

      April 11, 2016 at 4:31 pm

      That's great, happy to hear it!

      Reply
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