Quinoa Pumpkin Chocolate Chip Muffins
Prep time
Cook time
Total time
Dairy-free Nut-free option
Recipe type: Muffin
Serves: 10
  • ½ cup quinoa flour
  • ½ cup quinoa flakes
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt (I prefer pink Himalayan salt)
  • 2 eggs, beaten
  • ½ cup pumpkin puree (I used canned)
  • ¼ cup honey (minimally processed, but liquid)
  • 1 ripe banana, smashed
  • ¼ cup vegan mini chocolate chips (I like Enjoy Life brand)
  • 1 Tbsp chia seeds (optional)
  • ½ cup chopped walnuts (optional)
  1. Preheat oven to 400 degrees.
  2. Line a muffin tin with paper liners (I prefer parchment paper liners).
  3. In a large bowl, mix quinoa flour, quinoa flakes, baking powder, baking soda, and salt.
  4. In a medium bowl whisk together eggs, pumpkin, honey, and banana until thoroughly combined.
  5. Add wet ingredients into bowl containing dry ingredients and mix until well combined.
  6. Add chocolate chips, chia seeds and walnuts. Mix until well dispersed.
  7. Distribute batter among the 10 muffin liners.
  8. Bake for 18-20 minutes or until the muffins spring back when pressed.
  9. Allow to cool and enjoy!
Recipe by Family Gluten Free at http://www.familyglutenfree.com/2014/10/quinoa-pumpkin-muffins/