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You are here: Home / Recipe Index / Loaves, Muffins and Scones / Banana Chocolate Chip Muffins (with whole wheat and quinoa flour)

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

April 10, 2016 by Sweet and Savoury Pursuits 10 Comments

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Last Updated: August 14, 2017

These simple to make banana chocolate chip muffins are perfect for breakfast on the go or for a mid-afternoon snack.

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Banana Chocolate Chip Muffins 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.

Banana Chocolate Chip MuffinsThis 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 MuffinsNext 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!

Banana chocolate chip muffins

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

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Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
These simple to make delicious Banana Chocolate Chip Muffins are perfect for breakfast on the go or for a mid-afternoon snack.
Course: Breakfast, Snack
Servings: 12 muffins
Calories: 293kcal
Author: Sweet and Savoury Pursuits

Ingredients

  • 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

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 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.

Nutrition

Calories: 293kcal | Carbohydrates: 40g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 171mg | Potassium: 251mg | Fiber: 3g | Sugar: 21g | Vitamin A: 75IU | Vitamin C: 2.6mg | Calcium: 33mg | Iron: 1.8mg
Did you make this recipe? Have any questions, comments or suggestions? Leave me a note below!Or take a picture and tag me on Instagram at @sweetandsavourypursuits

 

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Filed Under: Loaves, Muffins and Scones Tagged With: Banana, Chocolate Chips, Quinoa Flour, Whole wheat pastry flour

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Comments

  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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