quickbread - skinny banana chocolate chip quinoa muffins

By tinathorn

Ingredients

• 1 cup mashed banana, about 2 small or 1 large
• 1 tablespoon flaxseed meal
• 2 tablespoons warm water
• 1/4 cup honey or maple syrup
• 1 teaspoon vanilla
• 3 - 5 tablespoons almond milk, separated
• 1 cup gluten-free oat flour
• 3/4 cup toasted quinoa flour
• 1/3 cup tapioca starch
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup chocolate chips

Details

Servings 10
Preparation time 10mins
Cooking time 35mins
Adapted from simplyquinoa.com

Preparation

Step 1

Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin and set aside.
In a large mixing bowl, combine mashed banana, flaxseed meal, water, honey, vanilla and 3 tablespoons almond milk. Beat until smooth. Set aside and let rest for 5 minutes.
Once rested, add in flours, baking powder, salt and cinnamon to the bowl with the wet ingredients. Mix until just incorporated. If batter feels dry, add more almond milk 1 tablespoon at a time until the batter resembles a thick pancake batter. Fold in chocolate chips.
Spoon muffin mixture into prepared pan, filling each cup 3/4 of the way full.
Bake on center rack fro 25 minutes, until a toothpick inserted into the center of one comes out clean.
Let cool in the pan for 3 minutes, then transfer to a wire rack and cool completely.
I enjoyed these muffins slightly warm, so reheat if desired, or enjoy them as is!