Delicious, light and simple to make, these Double Chocolate Quinoa Muffins are perfect with your morning coffee or tea! Naturally gluten free and refined sugar free.
I love quinoa. I think many of you know this already.
I have lots of recipes for quinoa salads, quinoa patties, quinoa for breakfast...you name it. Oh, except quinoa in baked goods!
So I stumbled upon this Martha Stewart recipe for Quinoa Muffins that looked super yummy. But I was in the mood for something chocolatey.
These came out TO DIE FOR.
I love that the quinoa adds protein and some fiber, and the cocoa adds some sweetness. They really do have the perfect texture and can be made ahead of time for those busy mornings.
If you are looking for more quinoa recipes, you will love this Quinoa Avocado Black Bean Salad, Sweet Potato Brussels Sprouts Quinoa Bowl, Spinach Artichoke Quinoa Phyllo Bites and definitely this Coconut Quinoa Smoothie!
These would be extra delicious with some Apple Chai Latte, Eggnog Latte, Low Carb Bulletproof Hot Chocolate or even some Spiked Apple Cider!
Also, my cookbooks are both on sale now and would make a great gift! The Everything Wheat Free Diet Cookbook and The Greek Yogurt Cookbook are both the lowest prices I have seen!
Why You Should Make These Double Chocolate Quinoa Muffins
When I make these muffins I typically make a double or even triple batch and freeze a bunch for later. They freeze really well and still taste delicious.
I like to freeze them individually so if I just want one muffin I can easily just take one out to defrost.
You can use whatever sweetener you'd like- an unrefined sugar like this organic cane sugar. I have also made these muffins with Monk fruit to make them sugar free and they were divine.
Ok, back to these yummy muffins... Each muffins only has about 200 calories, 4 grams of fiber and 8 grams of protein. I'll take it!
I always want chocolate for breakfast, especially when it's healthy with some added protein.
The amazing Lauren from Nutri-Savvy Health was gracious enough to review my cookbook and decided to make these muffins with her adorable daughters! The verdict:
Delicious! Just enough balance in flavors, sweet but not too sweet, a little nutty and the right combo ingredients – including cocoa and cinnamon spice making it a scrumptious treat! The quinoa literally disappeared, but its nutritional value surely brings this treat up a notch or two. The texture was perfect – dense but not heavy.
Thank you Lauren Kelly for a chance to review your book and delight in one of your amazing creations!
Please go and visit Lauren here to read more about the review and her wonderful blog! Lauren O’Connor, MS, RD, is a registered dietitian and owner/nutritional consultant for Nutri-Savvy – a lifestyle program that re-kindles an intuitive sensory approach to food: “Savor, Taste and Enjoy…Nutrition.”
Related Recipes
Low Carb Almond Flour Muffins from Lauren Kelly Nutrition
Healthy Blueberry Muffins from Cookie and Kate
Lemon Chia Seed Muffins from Lauren Kelly Nutrition
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Double Chocolate Quinoa Muffins
Ingredients
- 1½ cups almond flour
- ¼ cup unsweetened cocoa powder
- ½ cup granulated unrefined sugar or monk fruit for sugar free
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ cup avocado oil or melted coconut oil
- 1 large egg
- 1 cup Greek yogurt
- 1½ teaspoons vanilla extract
- 2 cups cooked quinoa cooled
- ⅓ cup sugar free chocolate chips
- ¼ cup chopped nuts optional
Instructions
- Combine all the dry ingredients in a bowl (the first 7 above) and mix with a wire whisk.
- In a separate larger bowl, combine the wet ingredients (including the nuts if you are using) and mix well.
- Gently fold in the dry ingredients and mix just until they are incorporated.
- Fill lightly buttered muffin tins ¾ full with batter. Bake at 350°F for 25 min, or until cooked through. Let cool slightly before removing from the pan.
Kita
Im just learning to love quinoa.... But... I mean... these are chocolate quinoa muffins. So I could see myself quickly falling in love. 😉
jannel james
Can I substulitute another flour like almond flour with buckwheat flour? Jannel
lauren.kelly
Hello Jannel! Yes you can definitely try to substitute that, please let me know who they come out! 🙂
Lauren O'Connor
My husband tried them and loved 'em as well - the perfect amount of sweetness. He also mentioned that the 'crumb' (texture) came out perfect. Can't wait to try some of your other recipes!
xo,
Lauren : )
lauren.kelly
Thank you Lauren!! 🙂
Amee Beck Livingston
This is a delicious way to enjoy my quinoa!! Thank you for bringing these yummy muffins to Fit and Fabulous Fridays!!
onenightowl
Lauren, I use Stevia to sweeten my food. Do you know the ratio for this recipe? It sounds awesome. I also enjoyed reading your Shrimp Scampi recipe and I do plan of fixing it because we love shrimp and spinach.
Today has been a very good day for finding and meeting new contacts on Facebook. Not only do I need the tips but I pass them on to my page "Health is Happiness". It is becoming more of a resource page because I am linking up with so many awesome people like yourself and am finding a wealth of information. If you have not checked it out please do so at http://www.facebook.com/iherbcom
Thanks,
Cindy
LaurenKellyNutrition
Thanks for stopping by Cindy! I will go over and visit your page 🙂
Sarajane Boyle
Thanks Lauren! Love your website and you! Hope your back is feeling better!
SJ 🙂
LaurenKellyNutrition
Aw thank you SJ 🙂
Savory Simple
I feel healthier just looking at these!
PB and Peppers (@JenatPBandP)
Your muffins look amazing!!
LaurenKellyNutrition
Thank you! 🙂
Ally's Kitchen
These sound awesome, Lauren...and I love how you list all the nutritional info! xo
LaurenKellyNutrition
Thanks sweet Ally 🙂