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.
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.