Double Chocolate Quinoa Muffins
Simple to make, light and healthy, you will love these delicious Double Chocolate Quinoa Muffins!
Servings: 12 muffins
Calories: 214kcal
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.
Notes
To store in the refrigerator: Place in an airtight container for up to 5 days.
To store in the freezer: Place in an airtight container for up to 3 months.
Nutrition
Calories: 214kcal | Carbohydrates: 18g | Protein: 8g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 112mg | Potassium: 122mg | Fiber: 4g | Sugar: 10g | Vitamin A: 26IU | Vitamin C: 0.04mg | Calcium: 62mg | Iron: 2mg