Dark chocolate quinoa, oat and banana muffins, designed to thrill! Four ingredients, 91 calories, no added sugar, & no oil, but 100% delicious and satisfying.These fast and easy treats are ideal for breakfast, snacks, and any-time-of-the-day chocolate cravings!
If I have learned anything from writing a food blog, it is how often I am wrong.
It is true for issues big and small, but especially for predicting which posts will be most popular.
Case in point, the 3-Ingredient Quinoa, Banana & Oat Muffins recipe I posted a little more than two years ago. It’s a handy recipe: fast, easy, frugal, and nutritious. In short, it was a perfect post to share until I got around to creating something far more exciting.
It has since become one of my most popular posts, by a landslide.
So I decided to make a chocolate version. This time, however, I am posting it with the knowledge that my predictive power is neither. So whether this swims or sinks (in world wide web-o-sphere terms), I’ll be content.
That does not mean that I cannot encourage you to try these, though, because you really should! They are 100% chocolate decadence disguised in healthy, muffin form!
They are also:
*Made with 4 ingredients (excluding water & salt)
*Fruit-Sweetened (no added sugar)
*Only 109 Calories per Muffin
To make the muffins, simply mix 1 cup mashed, vey ripe banana with 1/4 cup unsweetened cocoa powder. The banana provides all of the sweetness and the cocoa powder provides deep, delicious chocolate flavor. Regarding the latter, I found that 3 tablespoons was not enough, 1/3 cup was too much, but 1/4 cup was just right for an intense dark chocolate flavor. You can adjust according to taste since the batter can be eaten raw.
Next, stir in 1 cup cooked quinoa + 1/3 cup rolled oats, and divide the batter among six greased muffins cups, smoothing the tops. If you like, push a slice of banana into the top (it gets a bit caramelized as the muffins bake).
In lieu of, or in addition to, the banana, you can always add a bit more chocolate. Life needs more chocolate :).
In roughly 25 minutes, it’s chocolate bliss time. Bliss because these are so good, but also so good for you (prepare to feel wonderful!).
Happy baking, everyone!
- 1 cup mashed, very ripe bananas
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- 1 cup cooked, cooled quinoa
- ⅓ cup rolled oats (certified gluten-free, as needed)
- 6 small banana slices
- 2 tablespoons semisweet chocolate chips
- Preheat oven to 375F. Grease or spray 6 cups of a standard size muffin pan.
- In a medium bowl, stir together the bananas, cocoa powder and salt until well blended. Stir in the quinoa and oats until blended.
- Divide batter equally between prepared cups, smoothing tops. If desired, press a banana slice into the top of each cup of batter, and/or sprinkle with a few chocolate chips.
- Bake in the preheated oven for 20-25 minutes until the surface of the muffins appears dry and the centers of the muffins are set.
- Cool completely in plan on a wire rack. Remove muffins from pans.