These Chocolate Quinoa Muffins are moist, flavorful, and absolutely packed with protein a perfect way to start the day or for a pre/post healthy muffins workout snack! Even better, this recipe is gluten-free and can be made dairy-free!
Plus, if you’re looking for more high-protein snacks to add to your rotation, how about these protein cookies, homemade protein bars, or coconut protein balls?
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.
Between healthy zucchini muffins and healthy 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, only simpler is using uncooked like I do in quinoa granola bars. 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 Quinoa Recipes to Try
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Browse through all my favorite healthy muffin recipes!
Chocolate Quinoa Muffins
Ingredients
- 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
Instructions
- Cook quinoa as per package instructions. Follow my how to cook quinoa on the stove or Instant Pot quinoa method for perfect results. 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.
Notes
- Store: Store in a cool dry place for up to 3 – 4 days.
- Freeze: In an airtight container for up to 3 months.
I used dry Quinoa flakes instead of cooked. They are VERY good tasting but a little too crumbly. Any suggestions for next time?
Yes, please use cooked quinoa as per recipe. 🙂
Make sure to use muffin liners as the muffins are quick to stick to the sides. I’m gonna try whole wheat flour with quinoa next time so they rise a bit and aren’t as dense.
Came across this recipe and it was delicious!
I didn’t have applesauce, so I mashed a banana and it worked really well.
Thank you!
You’re welcome Adee!
I love these! Thank you for the recipe! I changed it up a bit a pulled out the chocolate chips & coconut flakes and substituted dried cranberries and they are part of my breakfast most every weekday.
I’m type one diabetic and if I have 1 muffin with a bit of Bulgarian yogurt (3.5% fat) I am full all morning with a stable blood sugar level.
Thanks again!
Awesome!!! Happy to hear, Katie.
These are incredible! Great recipe & easy. I used coconut milk because that was what I had. Also peppered the tops with a few more choc chips before baking. Can’t believe how tasty these are. Been eating mine w/ salty peanut butter slathered on top & black coffee in the morning. WOW
So happy you like the muffins!
I can’t believe how good these were! Really yummy. This was my first time trying a clean eating baked goodie recipe, and l’m so glad l tried it. Even my 60-something Mom was raving about these treats. The texture of the coconut was great, it totally disguised the quinoa. Olena, thanks for the recipes and blog, you have started to change the way I think about food, so Thank You!!!
Aw, you are welcome, Michelle! Good, that’s the whole point.:)
Hi there – made these muffins and they are good! Wondering about the calorie count however – 221 per muffin just doesn’t seem right? Is it??
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.
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.
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.
Hi there! Putting this on my to-make list! What do you think about using flax egg for this?
Hi Christina. Totally, go for it. It will work, I’m sure. Because of dark colour you won’t even see a change either.