Delicious, light and simple to make, these Double Chocolate 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.
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.
So I bet you guys are wondering....what the heck is sucanat?
Sucanat is the least refined form of cane sugar. Sucanat still retains vitamins and minerals that processed white sugar is stripped of.
I bought mine at Whole Foods. Go ahead and try it and let me know what you think.
You can use whatever sweetener you'd like. 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 115 calories, 2 grams of fiber and 4 grams of protein. I'll take it!
I always want chocolate for breakfast, especially when it's healthy with some added protein.
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.”
This is just one of the 300 recipes in my cookbook, The Everything Wheat-Free Diet Cookbook. Go get yourself a copy today in all major bookstores!
1 ¾ cup buckwheat flour
¼ c unsweetened cocoa powder
½ c sucanat (can substitute regular or turbinado sugar)
1 ½ t baking powder
1 t sea salt
1 t cinnamon
¼ c grapeseed oil
1 large egg
1 c reduced fat buttermilk
1 t vanilla
2 c cooked quinoa, cooled
¼ c chopped almonds or whatever nuts you like
1. Combine all the dry ingredients in a bowl (the first 7 above) and mix with a wire whisk.
2. In a separate larger bowl, combine the wet ingredients (including the nuts) and mix well.
3. Gently fold in the dry ingredients and mix just until they are incorporated.
4. 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.
Serving Size 1 muffin
Amount Per Serving
Calories 115 Calories from Fat 39 (3 WW points per muffin)
Total Fat 4.3g
Saturated Fat 0.6g
Trans Fat 0.0g
Total Carbohydrates 16.2g
Dietary Fiber 2.3g