Deliciously healthy Flourless Chocolate Quinoa Muffins are low in sugar and fat. Super as a grab-and-go breakfast, an in-between meal snack or lunchbox idea that everyone will love!
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Flourless Chocolate Quinoa Muffins

Flourless Chocolate Quinoa Muffins

Made nearly flourless, the combination of ground almonds (almond flour), coconut, quinoa, and cocoa powder, bakes up into an intensely decadent chocolate treat that busts the biggest gluten-free baking challenge ever – the moistness retention factor.

Yep, it’s true. The best part of these Flourless Chocolate Quinoa Muffins is that they are not only moist and flavorful when they first come out of the oven, but days later, they taste just as delicious retaining their moisture and fresh-baked flavor without drying out.

I believe that it’s due to the generous amount of protein-rich quinoa and the nutty ground almonds in the recipe. Because of these two healthy ingredients, these Flourless Chocolate Quinoa Muffins retain their fresh-baked moistness and almost out-of-the-oven deliciousness for days. I chalk it all up as a genius quality that’s baked right into this healthy and satisfying snack.

As good on day three as they were when they were first ready to eat (if they happen to last that long), the muffins store beautifully when kept cool for 3-4 days in a covered container or freeze them for up to three months.

Flourless Chocolate Quinoa Muffins
As good on day three as they were when they were first ready to eat (if they last that long), these Flourless Chocolate Quinoa Muffins store beautifully for 3-4 days in a covered container in the refrigerator. Freeze up to three months to enjoy anytime as a quick on-the go-snack or lunchtime treat.

Are you planning to make this recipe for healthy Flourless Chocolate Quinoa Muffins? Let me know how they turn out in the comments below, thanks much!

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Flourless Chocolate Quinoa Muffins

Flourless Chocolate Quinoa Muffins

Deliciously healthy Flourless Chocolate Quinoa Muffins are low in sugar and fat. Super as a grab-and-go breakfast, an in-between meal snack or lunchbox idea that everyone will love!
5 from 1 vote
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Course: Breakfast, Lunchbox Treat, On-the-Go, Snack
Cuisine: International
Keyword: chocolate, muffin
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 219kcal

Equipment

  • 12-Portion Muffin Tin
  • Large mixing bowl
  • Utensils - Whisk, Rubber Spatula

Ingredients

Instructions

  • Preheat oven to 375ºF degrees
  • Line 12-portion muffin tin with paper liners or *optionally spray with cooking spray.
  • Cook quinoa according to package directions and let cool to room temperature.
  • In a large mixing bowl, whisk the eggs until light and lemon colored. Add almond milk, applesauce, coconut oil, maple syrup, cocoa powder, and vanilla, whisking until smooth. Add in cooked quinoa, almond meal, and shredded coconut, stir until dry ingredients are incorporated*. Fold in the chocolate chips.
  • Using a large ice cream scoop, divide batter evenly between the 12 muffin cups. Bake for 20-25 minutes until muffin centers are firm to the touch.
  • Remove from oven and let cool 10-15 minutes. Store 3-5 days in a covered container in a cool area or freeze for up to three months.

Footnotes

About the Batter: *Do not over-stir the batter after the additions of the cooked quinoa, almond meal, and shredded coconut. Stir only until these ingredients are incorporated, so that the muffins bake and rise perfectly (not flat or with chunky peaks) when removed from the oven.
Cooking Quinoa: I love to save prep time in making this recipe by cooking the quinoa I’ll need earlier in the week. Here’s how - just add ½ cup uncooked quinoa and an additional 1-cup of water to the amount required in any other recipe that includes pre-cooking the quinoa. When finished cooking, reserve 2-cups of the cooked quinoa, and refrigerate until needed to use in this recipe.

Copyright © 2017-2020 Kymberley Pekrul | G-Free Deliciously | gfreedeliciously.com

Recipe Card powered by WP Recipe Maker | Nutrition by NutriFox

(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

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Being creative, cooking, fresh veggies, the violin, decorating for holidays, sewing, hand-quilting, cowgirl boots, country music, fresh herbs in pots, blowing dandelions to the wind, walking barefoot in the grass, hanging out with eclectic interesting people, reading, writing, warm lazy summer days, and yoga!

Gluten, cilantro, mixed vegetables (the frozen kind I grew up with), negativism, rudeness, narcissism, overstaying a welcome,
not helping out, liars, promiscuity, cockiness, know-it-alls, being overly-dramatic, goal-less-ness, poor hygiene, chauvinism, lacking a sense of humor, excessive competitiveness, Laziness, horrifying spellers, people-bashing, criticism and mockery of others and their beliefs, flakiness (because flaky people are really unappealing), more swagger than substance, people who constantly manage others (those folks who think they have all the answers…)

Lambrusco, my iPad, popcorn suppers, dark chocolate, cookbooks, Almond-Rocca, historical romances, sun-bathing, weekend coffee with a good book in bed, PBS cooking shows, romantic comedies, cozy sweaters, fuzzy socks, and fragrant bubble baths with soft music and wine…

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I'm so happy you're here...

Where my passion is all about helping people to create lasting change in their health and life by making delicious, nutritious choices for eating better. Here you'll find easy recipes that use only real, whole foods with ingredients you can trust. Gluten-free meals that never, ever compromise on taste, that save you time - even when life gets busy.

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