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!
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.
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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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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.
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! XXO Kymberley
Enjoy the Recipe!
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!
12-Portion Muffin Tin
Large mixing bowl
Utensils - Whisk, Rubber Spatula
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
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.
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.
Breakfast, Lunchbox Treat, On-the-Go, Snack
International
Gluten Free
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 © 2017-2023 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. Be among the first to know whenever we post a new recipe by following us on Pinterest, Instagram, Facebook, and Twitter. So follow along, and let’s make food GfreeDeliciously together!