06/23/2026
Chocolate-Quinoa Muffins
Serves 12, 1/2 protein, 1 starch, 1/2 fruit, 1 fat
Ingredients
1 cup all-purpose flour
1 cup whole-wheat flour
⅓ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon instant espresso powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
2 extra-ripe medium bananas
1 cup 2% small-curd cottage cheese
⅔ cup vegetable oil
⅓ cup packed dark brown sugar
¼ cup whole milk
1½ teaspoons vanilla extract
1 cup cooled cooked quinoa, divided
Directions
Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners; lightly coat the liners with cooking spray.
Whisk 1 cup all-purpose flour, 1 cup whole-wheat flour, ⅓ cup cocoa, 2 teaspoons baking powder, 1 teaspoon espresso powder, ½ teaspoon baking soda and ½ teaspoon salt together in a large bowl.
In a blender, combine 2 eggs, 2 bananas, 1 cup cottage cheese, ⅔ cup oil, ⅓ cup brown sugar, ¼ cup milk and 1½ teaspoons vanilla; process until smooth, about 30 seconds. Fold the banana mixture into the flour mixture until just combined. Fold in ¾ cup quinoa.
Divide the batter evenly among the prepared muffin cups (about a heaping ⅓ cup each). Sprinkle with the remaining ¼ cup quinoa (1 teaspoon each).
Bake until a wooden pick inserted into the center of a muffin comes out clean with a few moist crumbs, 20 to 22 minutes. Cool in the pan on a wire rack for 5 minutes, then transfer the muffins to the rack to cool completely. Serve warm or at room temperature.
To make ahead
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in the microwave, if desired.