Flourless Chocolate Quinoa Muffins
Made without traditional flour, the combination of ground almonds (almond flour), coconut, quinoa, and cocoa powder bakes into an intensely decadent chocolate treat that busts the biggest gluten-free baking challenge ever – the moistness retention factor.
Fresh Baked Flavor, Days Later...
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 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 baked into this healthy and satisfying snack.
As good on day three as 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.
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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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Kymberley
Flourless Chocolate Quinoa Muffins
EQUIPMENT
- 12-Portion Muffin Tin
- Large mixing bowl
- Utensils - Whisk, Rubber Spatula
INGREDIENTS
- 2 cups cooked Quinoa (about 1/2 cup uncooked prepared according to package directions)
- 2 large Eggs
- ½ cup Almond Milk
- ¼ cup unsweetened Applesauce
- ¼ cup coconut oil melted
- ¼ cup Maple Syrup
- ½ cup Cacao Powder
- 1 teaspoon gluten-free Vanilla
- 1 teaspoon gluten-free Baking Powder
- ¼ teaspoon salt
- 1 cup Almond Meal
- ½ cup shredded Coconut
- ¼ cup mini Chocolate Chips
- *Optional – Cooking Spray
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.
KITCHEN NOTES
Nutrition
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(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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