A few months ago, I read somewhere that you can substitute quinoa flour for all-purpose flour (a cup for a cup). That little bit of trivia stuck in my mind for a while. I even bought about 2 cups of quinoa flour at Whole Foods Market in hopes that one day I’ll get to try the substitution. Lo and behold, I found this recipe that I had been using as a bookmark in my Betty Crocker cookbook for years! I actually remember cutting it out of a newspaper and sticking it in between the pages. I don’t know why I kept it for such a long time. Good thing I did because these Banana Chocolate Chip Muffins are delicious! This recipe uses all-purpose flour and sugar so I made it guilt-free by making it gluten-free, lower carb, and sugar-free. (It’s also good enough to eat as a dessert cupcake!)
- 1 cup quinoa flour
- 6 tbsp ground flaxseed
- 2/3 cup Stevia in the Raw (or 6 tbsp of Stevia extract powder)
- 1-1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup or 3 extra ripe mashed bananas*
- 1 large egg
- 1/2 stick of melted butter or 1/4 cup of grapeseed oil
- 1/2 cup of heavy whipping cream
- 2 tsp vanilla
- ½ cup dark chocolate chips (or a chopped up a bar of 72% cacao.)
- ½ cup chopped pecans (optional)
- Preheat oven at 350˚F.
- In a medium bowl, combine quinoa flour, flaxseed, Stevia, baking powder and salt.
- With a mixer, combine bananas, egg, butter/oil, cream and vanilla.
- Slowly add dry ingredients to the banana mixture with a heavy spoon or on low speed. Do not over mix.
- Stir in chocolate chips and pecans.
- Fill each foil-lined muffin cup or greased muffin pan about 3/4 full.
- Bake at 350 degrees 25-30 minutes.
- Cool and eat!
* You can add a tbsp of agave nectar to your mashed bananas to add sweetness if they aren’t ripe enough.
(Makes 12 muffins)