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chocolate quinoa muffins

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 my clean eating muffins whoever comes in the door. Just because I don’t know whether other people will love or hate my clean eating baking creations.

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.

chocolate quinoa muffins

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.

chocolate quinoa muffins

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 was not the ultimate goal here. I wanted moist and denser muffin but yet soft. So, I used almond meal instead.

chocolate quinoa muffins

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 stuffed eggplants 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…

chocolate quinoa muffins

Chocolate Quinoa Muffins

Chocolate Quinoa Muffins



  1. Cook quinoa as per package instructions. Let it cool to room temperature so you do not end up with scrambled eggs.:)
  2. Preheat oven to 375 degrees F and line muffin tin with liners or use silicone muffin tin. Spray with cooking spray.
  3. 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.
  4. 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.
  5. Storage Instructions: Store in a cool dry place for up to 3 - 4 days or freeze for up to 3 months.

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 muffin:
Calories: 221.7
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

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  1. Christina

    Hi there! Putting this on my to-make list! What do you think about using flax egg for this?

    • Olena

      Hi Christina. Totally, go for it. It will work, I’m sure. Because of dark colour you won’t even see a change either.

  2. Kit

    These look so good I can’t wait to try them. As follows with all of your recipes I know they’ll taste great or you wouldn’t post them!

    Just want to say (since you mentioned the quinoa flakes) that one thing I especially like about your recipes is that I don’t have to search high and low for odd or expensive ingredients. I don’t live in the city, it’s small rural town. We have a super expensive health food store and big box store where I am not fond of the product purchasing policies (no fair trade) or most of the products themselves. (Not clean) I have have to drive 25-45 minutes depending on what/where the store and specialized ingredient is, so surprises aren’t impossible, just not convenient either. Plain quinoa, I always have! Basics, yes. Thanks.

    • Olena

      Thank you, Kit. I’m sure you will be making them.:) I live in a town with many stores and have no desire to drive around and spend money on ingredients I do not need and that can be substituted. I make it to a health food store once a month because life is busy, and most women are as busy as me. After I pay mortgage, kids’ sports and buy basic food, I do not have money left for quinoa flakes when I have a giant bag of quinoa from Costco. So, I get it.

  3. Lisa

    I am going to try these with a combination of teff, corn, and tapioca flour and banana instead of applesauce because of some dietary restrictions.



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