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Low Carb Banana Quinoa Muffins

Low Carb Banana Quinoa Muffins

Unlike traditional bakery treats, these muffins are not only lower in carbs but also packed with nutrition. With no added sugar or oil, I like to think of these as a healthy alternative to some of my other muffin recipes. You can choose to omit the chocolate chips, but I find that keeping them in this recipe helps to satisfy my craving for chocolate. You may find these denser than a regular muffin, but still very tasty.
Prep Time 25 mins
Cook Time 20 mins
Servings 6 people


  • ¼ cup quinoa
  • ½ cup water
  • ¼ cup ground flax seed
  • cups rolled oats
  • ¼ cup Bisquick
  • ½ tsp cinnamon
  • 1 large egg
  • ¼ cup milk
  • 2 medium bananas (mashed)
  • ¼ cup sweetened applesauce
  • 3 tbsp natural peanut butter
  • ½ cup semi-sweet chocolate chips (optional)
  • ¼ cup walnuts (chopped)


  • Preheat the oven to 325℉. Line a twelve-cup muffin tin with liners.
  • Add one-quarter cup of quinoa and one-half cup of water to a saucepan. Gently boil for fifteen minutes. Set aside.
  • In a large bowl, sift together one-quarter cupof ground flaxseed, one and one-half cups of rolled oats, one-quarter cup of Bisquick, and one-half teaspoon of cinnamon.
  • In a separate bowl, using an electric mixer beat one large egg and one one-quarter cup of milk together. Mix in two medium mashed bananas, one-quarter cup of sweetened applesauce, and three tablespoons of natural peanut butter.
  • Combine the wet ingredients, including the cooked quinoa in with the dry ingredients and mix until well incorporated.
  • Fold in one-half cup of semi-sweet chocolate chips and one-quarter cup of chopped walnuts.
  • Pour the batter evenly into the muffin cups and bake for twenty minutes, or until a toothpick inserted into the middle comes out clean.
  • Transfer to a wire rack to cool.