These simple to make banana chocolate chip muffins are perfect for breakfast on the go or for a mid-afternoon snack.
I’ve made this muffin recipe so many times now and the muffins always bake up beautifully. So I’m going to get straight to the point today and tell you about these whole wheat and quinoa banana chocolate chip muffins. The muffins are light, moist, fluffy, filling and have just the right amount of sweetness.
This is one of those recipes that’s has great flexibility with ingredients. I’ve had success using a combination (2 different flours at a time) of all-purpose, whole wheat pastry, oat and quinoa flour. You can also use yogurt or sour cream, and brown or granulated sugar, and walnuts instead of the chocolate chips. But today’s recipe uses whole wheat 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.
Banana Chocolate Chip Muffins (with whole wheat and quinoa flour)
These simple to make delicious Banana Chocolate Chip Muffins are perfect for breakfast on the go or for a mid-afternoon snack.
- 1-1/4 cup whole wheat pastry flour
- 3/4 cup quinoa flour
- 1 tsp. baking soda
- 1/4 tsp. sea salt
- 1/8 tsp. nutmeg
- 3/4 granulated sugar
- 1/2 cup yogurt I used Balkan Style
- 1/3 cup light tasting oil
- 2 eggs
- 1 tsp. 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 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.