Ingredients

The following ingredients have 4 Servings
  • 1/2 cup gluten free all-purpose flour (I used Trader Joe’s)
  • 1/4 cup cocoa powder
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup cooked quinoa
  • 1/4 cup chocolate chips
  • 1 cup mashed bananas (about 2 large bananas)
  • 2 large eggs (lightly beaten)

Instruction

  • Preheat the oven to 350°F. Lightly spray a muffin pan with baking spray (I used coconut oil spray).
  • In a medium bowl, whisk together flour, cocoa powder, brown and granulated sugars, baking powder, baking soda, and salt. Stir in quinoa and chocolate chips.
  • In a separate mixer bowl, mix mashed banana and eggs until well blended. Mix the banana and egg mixture into the flour and quinoa mixture.
  • Using a standard-sized ice cream scoop, distribute the batter into the greased muffin pan. Place in oven and bake for about 18 minutes, or until a toothpick inserted into the muffins comes out clean.