Banana, Peanut Butter, Chocolate Chip Muffins with Quinoa and Almond Flour

Banana, Peanut Butter, Chocolate Chip Muffins with Quinoa and Almond Flour

Banana, peanut butter, chocolate chip muffins with quinoa and almond flour

These monkey muffins will have you swinging from the treetops!

Almond flour, quinoa and peanut butter pack a protien punch for these monkey muffins and a great start to the day or a mid morning snack. They are perfect for on the go and travel well! And who doesn’t love chocolate and banana? These are on heavy rotation in our home!

  • Gluten free
  • Dairy free
  • Vegetarian

Ingredients:

  • 1 1/2  cup cooked quinoa
  • 2 eggs
  • 1/4 cup cane or coconut sugar
  • 1/2 cup natural peanut butter
  • 2 ripe bananas
  • 1  cup almond flour
  • 2 tbsp tapioka starch/flour
  • 1/4 cup hemp hearts (optional)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dark chocolate chips (or more if you are a chocolate lover)

Directions:

  • Preheat oven to 350F and line muffin tin with paper cups.
  • Place cooked quinoa, coconut sugar (or cane sugar) and eggs, along with peanut butter in the blender and pulse until combined. Don’t over blend but blend well.
  • Mash banana in a large mixing bowl,  until creamy, and add contents from the blender, mixing together.
  • In a small bowl, mix remaining dry ingredients, including chocolate chips, then add to wet ingredients stirring with a spatuala until well combined.
  • Evenly scoop into 12 muffin cups and Bake for 40 minutes.
  • Let cool before eating. Stores well in freezer.

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Inner Vision Health and Wellness Karyn Lawson RMT INHC