So yesterday I realized something tragic...I do not own a bread loaf pan :(
I couldn't believe it! I could have sworn I packed one but alas, when life takes away your loaf pan you make muffins!
I'll just have to sneak one away from my mom the next time I visit heh heh (thanks mom).
So whether you decide to make muffins OR bread with this recipe, it's going to be delicious none the less. The cooked quinoa and banana make this cake suuupperrr moist and the chocolate chips makes it just plain out tasty. I decided to use only half a cup whole grain flour so they wouldn't be quite so dense in texture but you are welcome to use a whole cup instead of using AP (it will just make them extra healthy). These were so tasty as an afternoon snack, just pop them in the micro for about 5 seconds and have them with a glass of soy milk and it is so satisfying (hence the reason I only had FOUR muffins left to photograph, I could barely sneak these away from Lewis).
Quinoa Banana Chocolate Chip Muffins
makes 1 loaf of bread or 6-7 large muffins, recipe adapted from Savy Naturalista
1/2 cup whole wheat flour
1/2 cup AP flour
1 cup quinoa (cooked)**
1/2 cup sugar
2 large bananas (smashed)
1 cup chocolate chips
1 tsp. vanilla
½ tsp. baking soda
½ tsp. salt
**If you're not sure how to properly cook quinoa, click HERE
1.Preheat oven to 375 degrees F; in small bowl sift dry ingredients and set aside.
2.In a large bowl placed smashed bananas, sugar, eggs and vanilla and mix until creamy. Slowly add dry ingredients and quinoa to the batter and mix.
3.Fold chocolate chips into batter (I put some on top of muffins as well). Place batter into a medium greased loaf pan and place in the oven for 30-45 minutes. Use a toothpick to stick in the center of the bread; if the tooth pick comes out clean the bread is done. Best served warm.