Banana’s are forever rotting on my counter tops. My intentions are good, I know how nutritious bananas are for me so I continue to buy them but it’s not my first choice when it comes to fruit. Other than adding them to smoothies I literally have to choke it down when I eat one. In the seventh grade there was a winter carnival event at our school where we had to take a “mystery” food from a brown paper bag and eat it as fast as we can, then tag a team member to do the same. My friend got chocolate pudding that he downed in one gulp, and guess who got the banana? Of course me. That experience ruined eating banana’s for life! *Gag*
So as I mentioned, I have yet again a bunch of bananas and rather than throwing them out today I was determined to make use of them. My Mom makes the best banana bread but for some reason every time I attempt her recipe mine turns out bland and hard on the outside and raw on the inside. Rather than creating another flop recipe that my family pretends to enjoy I wanted something new, something chocolate-y and healthy.
So today we’re eating Chocolate Banana Quinoa Muffins! These turned out so great; they’re moist, low fat, have that extra bit of nutrients and the perfect balance of chocolate goodness in each bite. This recipe makes one dozen muffins and I’m not sure they’re going to last til morning at our house! I hope you enjoy.
Chocolate Banana Quinoa Muffins
Ingredients:
½ cup all purpose flour
¼ cup cocoa powder
⅓ cup white sugar
⅓ cup brown sugar
2 tsp baking powder
¼ tsp baking soda
½ tsp salt
1 cup cooked quinoa, cooled
½ cup dark chocolate chips
1 cup mashed bananas
2 eggs, lightly beaten
Directions:
Preheat oven to 350°F.
Prepare pan with muffin cups and set aside.
In a large bowl combine flour, cocoa, sugars, baking powder, baking soda, and salt.
Add quinoa and chocolate chips and mix.
In a separate bowl mix banana and eggs until well combined. Add to the flour mixture and stir well until all ingredients are fully incorporated.
Spoon batter into prepared muffin pans until each cup is ¾ way full.
Bake for 15-20 minutes or until a cake tester comes out clean.
Allow to cool for approximately 10 minutes before attempting to remove from the baking pan and continue to cool on a cooling rack.
Store in an air tight container.
By Three Happy Folk
Adapted from Kitchen Confidante
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