Project Description

Indulge in these double chocolate banana muffins that contain more nutrients than your average salad!

So we all love muffins, we love chocolate, and most of us love chocolate banana muffins…right? Well, if I’m wrong these muffins might not be the ones for you but if you’re feeling daring, I urge you to try these not only because they’re delicious, gluten-free, and vegan but because they contain 5 awesome superfoods:

  1. Quinoa Flour – a little nutty in flavor, but packed with protein and all the essential amino acids that our body can’t make on its own.
  2. Dark Chocolate – rich in antioxidants, chocolate is not only delicious but beneficial for our mind and physical health with all its magnesium.
  3. Spirulina – a freshwater algae known for having detoxifying effects as well as being a complete source of protein!
  4. Spinach – full of fiber, calcium, and a large variety of other nutrients & minerals, spinach is truly a superfood that should never be overlooked!
  5. Flax Seeds – a great source of omega 3 fatty acids which promote our anti-inflammatory responses as well as our brain health!

These 5 superfoods should be enough reason to want to start baking. But, I will be honest and say even without these super add-on’s, these muffins are still delicious and make for a great snack, any time of the day!

I promise you won’t even know that these amazing ingredients are even there. Yes, the color is darker and they’re super moist, but the chocolate is the star flavor here. Hiding ingredients like this in baked goods makes eating them more fun, so why not, right?

If you make this recipe be sure to snap a pic and tag me online so I can see your creations @mealsbytiia!

Secret Superfood Double Chocolate Banana Muffins

Full Recipe

  • MAKES: 12
  • TOTAL TIME: 40
  • Dry:

  • 1 1/2 cup quinoa flour*

  • 3/4 cup almond flour

  • 1/2 cup cocoa powder

  • 1-2 tbs powdered spirulina

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • Wet:

  • 1/4 cup milled flax seeds, divided

  • 4 tbs water

  • 1/2 cup non-dairy milk

  • 2 big handfuls or 2 packed cups fresh baby spinach

  • 3 very ripe bananas

  • 1/4 cup coconut oil, melted

  • 1/4 cup maple syrup

  • 1 tsp vanilla

  • 1/2 cup dark chocolate (70% cocoa) chunks or chips

  • *Notes: quinoa flour can be substituted for oat flour. I have not tried any other flour substitutions, please let me know if you do!

  • Preheat the oven to 350F and prepare your muffin pan with liners or by spraying generously with cooking spray like olive oil or coconut oil.

  • To a large bowl, add all the dry ingredients and whisk together until mixed throughouly.

  • In another small bowl, add 2 tbs of the milled flax seeds and whisk with the 4tbs of water. Let this mixture sit until thick, like an egg. You could also try using an egg here instead, but I haven’t tried it. Let me know if you do!

  • To a food processor or a high-speed blender, add the almond milk and fresh spinach and blend until broken down and combined evenly, should be kind of thick and almost paste-like. Add the bananas, it helps to slice them, and blend again to combine. Then, add the melted coconut oil, maple syrup, and vanilla and blend again to mix.

  • When everything is cohesive, add the wet ingredients to the bowl with the dry ingredinets. Add the flax egg at this point as well. Using a rubber spatula to fold it all together, trying not to over mix too much. Fold in half of the chocolate chunks, or all of them but I love to save the other half for the top of the muffins.

  • Using a 1/4 cup measuring cup or a spoon, evenly distribute the batter into the prepared muffin pan. Top each muffin with the remaining chocolate chunks then bakes for 25-30 minutes. Mine took 28 minutes.

  • Pull the muffins from the oven and let them cool before taking them out. When they’re fully cooled, store in a air-tight container in the fridge for up to 5 days. Enjoy!!