Chocolate Quinoa Muffins

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/3 cup Applesauce, unsweetened

• Condiments

  • 1 cup Stevia

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Dairy

  • 1/3 cup Milk

Found on busybuthealthy.com

Ingredients

• 2 cups cooked quinoa (about a half cup dry will yield just over 2 cups)
• 4 eggs
• ⅓ cup milk (I used unsweetened almond milk)
• 1 tsp vanilla
• ½ cup coconut oil, melted (or sub for butter, or another healthy oil)
• ⅓ cup unsweetened applesauce
• 1 cup stevia for baking (I used NuNaturals MoreFiber. Could also use xylitol) Or even coconut sugar, cane sugar or honey (nutrition will change)
• 1 cup unsweetened cocoa powder
• 1½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Directions

• Preheat your oven to 350 degrees F.
• In a large bowl or stand mixer, put in all the ingredients and mix until well combined.
• Pour into muffin tins just over ½ full. Mist your muffin tin with oil, or line with silicone liners or foil liners to prevent sticking.
• Bake for 15-16 minutes until you press them and they spring back. The toothpick test doesnt work well on these as a bit of crumb will stick to the toothpick as they are so rich and moist.

Nutrition