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Flourless Chocolate Quinoa Muffins

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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!

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.

ABOUT THIS RECIPE (per serving)

Nutrition information is calculated using an ingredient database and should be considered an estimate.

Gluten FreeHealthy Choices
Servings:  12
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :10 minutes
Cook Time :20 minutes
Total Time :30 minutes
Course : Breakfast, Lunchbox Treat, On-the-Go, Snack
Cuisine : International
Diet : Gluten Free
Calories 219
Fat 13.1
Carbohydrates 21.9
Protein 5.6

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!

Learn how to adjust the serving size. CLICK HERE

Flourless Chocolate Quinoa Muffins

Flourless Chocolate Quinoa Muffins

Kymberley @GFreeDeliciously
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
Gluten FreeHealthy Choices
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Lunchbox Treat, On-the-Go, Snack
Cuisine International
Servings 12
Calories 219 kcal

Equipment

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

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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.

Recipe Notes

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.

Nutrition

Calories: 219kcalCarbohydrates: 21.9gProtein: 5.6gFat: 13.1gSaturated Fat: 6.8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 1.2gTrans Fat: 0gCholesterol: 31mgSodium: 85.3mgPotassium: 278.9mgFiber: 3.5gSugar: 10.1gVitamin A: 18.1IUVitamin C: 0.1mgCalcium: 99.3mgIron: 1.7mg
Keyword chocolate, muffin
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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.)

Copyright © 2017-2022 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of G-Free Deliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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