Chocolate Banana Quinoa Muffins Inspired by The Healthy Maven
I typically wake up a little more excited on Sundays than any other days. Monday through Friday clearly I am waking up for work so therefore, dreading most of my day and Saturdays I’m waking up far too early for a Saturday to go run double-digit miles. Sundays, though – Sundays I can have a real breakfast.
The Sunday of June 22nd was a little more special than other Sundays because my friend Davida’s e-cookbook, The Healthy Breakfast E-Cookbook, was in my inbox when I woke up. I went to sleep on Saturday excited to wake up on Sunday and make a breakfast from Davida’s e-cookbook. If you read my blog and don’t read Davida’s blog, The Healthy Maven, you’re probably the only one.
Her Banana Quinoa Muffins intrigued me, but I didn’t have her gluten free flour blend (I need to purchase all of the ingredients except for brown rice flour) and I wanted to use real eggs. I also was out of chocolate chips so basically I took the idea of her muffins and totally bastardized them. But hey, they still turned out great and I’m attributing it to her amazing skills. You should really buy her book and have 40 amazing, healthy breakfast recipes at your finger tips at all times.
The e-cookbook has creative recipes you won’t find anywhere else from her Apple Pesto Breakfast Sandwich to Sweet Potato Crust Breakfast Pizza and a Sriracha Caesar that I have yet to make, but I promise I will soon.
Here’s my take on Davida’s Banana Quinoa Muffins but I’m really just using this as an excuse to talk about her e-cookbook while still hooking you in with a recipe.
- 3 bananas
- 1 cup oats
- 1 cup cooked quinoa
- 2 eggs
- ¼ avocado
- 2 tbsp cacao powder
- 1 tsp vanilla
- 1 tsp baking powder
- ½ tsp cinnamon
- ¼ tsp sea salt
- Preheat oven to 350 F.
- Spray a muffin tin or silicon muffin liners with coconut oil or other non-stick spray.
- Put bananas in blender or food processor and blend until smooth.
- Add remaining ingredients and continue blending until completely mixed.
- Pour mixture into prepared muffin tins, ¾ of the way full.
- Bake 20-25 minutes, until fork inserted comes out clean and tops begin to brown.
- Keep in airtight container in the refrigerator, up to one week.
Chat with me:
Have you bought Davida’s e-cookbook yet? Are you a faithful Healthy Maven reader just like me?