These Chocolate Quinoa Muffins are moist, flavorful, and absolutely packed with protein – a perfect way to start the day or for a pre/post-workout snack! Even better, this recipe is gluten-free and can be made dairy-free!
I would go for one of these chocolate quinoa muffins in a heartbeat right now but they are all gone. We ate some, kids-neighbors ate some and friends-neighbors 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.
Betweeen healthy black bean brownies, healthy zucchini muffins, and pumpkin brownies, you tend to get a bit of a ‘marmite’ effect; people either love them or hate them! That’s just the way it is! Luckily, I’ve worked hard to try and make it so that it’s the former!
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.
And while this isn’t the first time I’ve used quinoa for sweeter treats (I love this blueberry quinoa breakfast bake, and it’s an excellent addition to healthy granola), the majority of the time this high-protein grain is used in lunch and dinner recipes – like Mediterranean quinoa salad and black bean quinoa casserole.
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; which is quickly becoming one of my favorite flours.
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?!
More Healthy Muffin Recipes
- Healthy banana muffins
- Healthy carrot muffins
- Cranberry orange muffins
- Healthy blueberry muffins
- Healthy lemon zucchini muffins
- Morning glory muffins
- Whole wheat strawberry banana protein muffins
Chocolate Quinoa Muffins
- 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
- 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.
Store: Store in a cool dry place for up to 3 - 4 days or freeze for up to 3 months.
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