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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!

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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.

Flourless Chocolate Quinoa Muffins

ABOUT THIS RECIPE (per serving)

Gluten FreeHealthy Choices
Servings:  12
AVG. Maker RATING: 
4.67 from 3 votes
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
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 219
Fat 13.1
Carbohydrates 21.9
Protein 5.6

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.

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.

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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

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Flourless Chocolate Quinoa Muffins
Make it picture perfect every time!

Check out the Tips, Tricks, and Step-by-Step photos above .

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!
Kymberley @GfreeDeliciously
4.67 from 3 votes
Tried this recipe? Please leave a comment and/or ★ rating!
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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

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.
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YOUR OWN NOTES

KITCHEN 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

Recipe Card powered by WP Recipe Maker

(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 © 2017-2024 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 GfreeDeliciously 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!

Take a peek at the behind GfreeDeliciously

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…

Say please and thank you, LAUGH, Pray often, ENCOURAGE others, Be KIND, HONEST, HAPPY, Keep your PROMISES, Be GRATEFUL, Wash your hands, FORGIVE yourself and others, LISTEN, Have FAITH, Be CONFIDENT, Honor your parents, CHERISH your children and grandchildren, TREASURE your family, ABIDE in GOD’s love, Be POLITE, Guard your HEART, SEEK your purpose, FEED your mind, body and soul, Be HOPEFUL, Resist temptation, Lay your burdens down, TRUST your gut, CONNECT with nature, Know that GOD made you perfect just the way you are, SERVE others, LIVE to love, Be COURAGEOUS, Shine bright, OPEN your mind, RESPECT differences, HONOR your inner hunger, SING loud, Be PROUD of who you are, Practice PATIENCE, Never give up, WEATHER the storms of life, Say I love you, LOVE one another

  • I’ve traveled to 32 states in the USA where I’ve enjoyed the food, history, people and the local culture while visiting.
  • Among the states, I’ve lived in are Arizona, California, Michigan, and Wisconsin.
  • My favorite island is Maui.
  • I’ve also been to Canada and Mexico.
  • I rode horses as a kid, and barrel-raced.
  • I broke my neck when I was 18 and went to senior prom in a neck brace.
  • As a little girl, I grew up living next door to my grandma and grandpa on a small lake in rural southern Michigan.
  • The first thing I learned to cook was pancakes.
  • The craziest thing I ever made was mint-flavored green cupcakes when I was 13. My family didn’t like them much…
  •  

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Kymberley @gfreedeliciously
Coach | Cook | Creator | Publisher

Meet Kymberley [Upson] Pekrul

A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

I live in what’s known as the Holylands of Central Wisconsin. All the recipes you’ll find here are gluten-free and inspired by the people and places I love most. Whenever possible, I cook with seasonal ingredients using whole foods – Making dishes suitable for everyday life and all food lovers gathered at the same table.

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