I would go for one of these chocolate quinoa muffins in a heartbeat right now but they are all gone. We ate some, kids-neighbours ate some and friends-neighbours ate some. Honestly, I do not run with a tray of freshly baked goodies in my hands, towel on a shoulder and tripping on Lego offering muffins to whoever comes in the door.
I know we love our clean food but not everybody does. And I do not want to see sour faces or worse than that it goes to waste, honestly. I do not throw away my hard earned $ organic food, period. I always cringe inside when someone wants to try my treat. You either get someone loving black bean brownies or spitting gingerbread fudge. Just the way it is. I’m sure you get it.
But these chocolate quinoa babies were gone in a matter of hours.
I used plain cooked quinoa, not flakes and not grinded. I always try to go the simplest route first. I just hate extra special items like quinoa flakes or washing an extra appliance. Then I thought to make chocolate muffins. Considering quinoa does have a unique taste, chocolate is a great candidate to hide it.
To further mask the quinoa taste I added coconut oil and coconut flakes. That always works plus makes muffins moist.
I decided to keep chocolate quinoa muffins gluten free because the whole point of quinoa muffins is meant to be gluten free, I think. I could add whole wheat flour and muffins would be bigger and fluffier but that would make whole wheat chocolate muffins. I wanted moist and denser muffin but yet soft. So, I used almond meal instead.
Another benefit of not using whole wheat flour is that you need less sweetener as almond meal and quinoa do not really expand. So, all I used was 1/4 cup maple syrup. Raw honey would be great as well but honestly I was too lazy to unscrew the lid, dig in the jar, get it out off the measuring cup. Whereas maple syrup flows easily from a jug. I had my quinoa stuffed eggplant in the oven so I was rushing.
These were fantastic nutrient dense chocolate quinoa muffins! Give them a try, they are not as weird as I thought. Now, beetroot muffins would be awkward but not chocolate coconut flour muffins, right?!
- 1/2 cup uncooked quinoa (2 cups cooked)
- 2 eggs, large
- 1/2 cup any milk (I used unsweetened almond milk)
- 1/4 cup applesauce, unsweetened
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup or raw honey
- 1/2 cup cacao powder
- 1 tsp pure vanilla extract
- 1 tsp baking powder, aluminum free
- 1/4 tsp himalayan pink salt
- 1 cup almond meal
- 1/2 cup coconut flakes, unsweetened
- 1/4 cup chocolate chips
- Cooking spray (I use Misto)
- Cook quinoa as per package instructions. Let it cool to room temperature so you do not end up with scrambled eggs.:)
- Preheat oven to 375 degrees F and line muffin tin with liners or use silicone muffin tin. Spray with cooking spray.
- In a large mixing bowl, whisk the eggs. Add milk, applesauce, coconut oil, maple syrup, cacao powder, vanilla, baking powder and salt; whisk well to combine. Add cooled quinoa, almond meal, coconut flakes and chocolate chips; stir well to combine.
- Using large ice cream scoop, divide batter between 12 openings. Bake for 20 minutes. Remove from the oven and let cool for 10-15 minutes.
Servings Per Recipe: 12
Amount Per Serving = 1 muffin:
Total Fat: 15.5 g
Cholesterol: 31.0 mg
Sodium: 112.3 mg
Total Carbs: 18.9 g
Sugars: 7.5 g
Dietary Fiber: 4.2 g
Protein: 5.4 g
WW Points+: 6