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Banana Chocolate Chip Quinoa Mini Muffins
Prep Time 40 minutes
Servings
24 mini muffins
Prep Time 40 minutes
Servings
24 mini muffins
Instructions
  1. Bring 1¾ cups of water to a boil. Add 1 cup of Quinoa and a pinch of salt, cover and reduce heat to simmer 12 minutes until most water is absorbed. Remove from heat and let stand for 5 minutes. Quinoa is done when all water has been absorbed. Fluff with fork. Set aside.
  2. Preheat oven to 350 and grease a mini muffin pan. Set aside.
  3. In a small bowl, combine gluten free flour, tapioca flour, and baking soda. Whisk together and set aside. In a separate medium bowl, add bananas, salt, and sugar. Mash together with a fork until the bananas are broken down and there aren’t too many lumps. Add GrapeOla Grape See Oil and flaxseed meal and whisk until combined. Add the flour mix and whisk to combine. Fold in cooked quinoa (slightly cooled) and mini chocolate chips.
  4. Bake for 10-12 minutes or until the muffins are firm and spring up when you touch them with your finger. Let cool in pan 2-3 minutes. Turn out onto a cooling rack and let them stand right side up. Let cool 5 - 10 minutes.
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