Quinoa, Banana Chocolate Chip Muffins (DF, GF)

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‘I love sleep as it is a time machine to breakfast’

As Mr B and I have taken on new roles at our companies this year, we have a little less time in the mornings and evenings and so I have been trying to think up some new recipes for a grab and go breakfast and for easy 20 minute or less dinners.

Mr B loves Quinoa. He will eat it on its on made with stock, as part of a protein dense salad or as a sweet dessert, so when I found quinoa flour, I had to buy it and see what interesting goodies I could create. This was the first and has become a permanent breakfast in the Brunetti household. Its sweet from the banana and maple syrup, I use vegan dark chocolate chips which add a nice melty surprise and a little bitterness. It’s gluten free and protein dense and so works perfectly. Make it as bread to slice or muffins to grab.


  • 5 cups of quinoa flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 3 medium bananas, mashed
  • ¼ cup coconut oil, melted
  • 1 large egg
  • ½ cup almond milk
  • 1/3 cup maple syrup
  • 2 tsp. vanilla extract
  • ½ cup chocolate chips


  • Preheat the oven to 350f
  • Prepare a muffin tin with silicon or paper liners
  • Combine the quinoa flour, baking powder, baking soda, salt and cinnamon in a bowl and combine
  • In a separate bowl, combine the mashed bananas, coconut oil, maple syrup, egg, vanilla and almond milk, whisk to combine
  • Add the dry ingredients to the wet slowly, mix as you go
  • At the end fold in the chocolate chips
  • Pour into the muffin cups and bake until golden brown and a toothpick comes out clean, c. 30 minutes
  • Cool and serve



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