Best 6 Chocolate Quinoa Muffins Recipes

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

4-INGREDIENT CHOCOLATE QUINOA MUFFINS {VEGAN, OIL-FEE, GF}

Steps:

• Preheat oven to 375F. Grease or spray 6 cups of a standard size muffin pan.
• In a medium bowl, stir together the bananas, cocoa powder and salt until well blended. Stir in the quinoa and oats until blended.
• Divide batter equally between prepared cups, smoothing tops. If desired, press a banana slice into the top of each cup of batter, and/or sprinkle with a few chocolate chips.
• Bake in the preheated oven for 20-25 minutes until the surface of the muffins appears dry and the centers of the muffins are set.
• Cool completely in plan on a wire rack. Remove muffins from pans.

QUINOA MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Prepare 6 muffin cups with cooking spray.
• Beat quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt, and pepper together in a large bowl. Spoon into prepared muffin cups to about halfway full.
• Bake in the preheated oven until edges brown and the tops are firm to the touch, 20 to 30 minutes.

CHOCOLATE QUINOA MUFFINS

Steps:

• Preheat your oven to 350 degrees F.
• In a large bowl or stand mixer (or a blender or food processor), 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 doesn't work well on these as a bit of crumb will stick to the toothpick as they are so rich and moist.

DOUBLE CHOCOLATE BANANA QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees.
• In a small mixing bowl mash bananas until smooth, set aside. I find it easiest to use my hand mixer.
• In a large mixing bowl sift together flour, cocoa powder, baking powder, baking soda, and salt. Mix in sugar, quinoa, eggs, and mashed bananas until batter is completely smooth. Stir in chocolate chips.
• Grease muffin tin, I use coconut oil.
• Fill each muffin tin 3/4 full. Set in oven and bake for 16-18 minutes. If you make mini muffins bake for 12-14 minutes.
• Remove from oven and allow to cool in the pan 3-5 minutes.
• Remove muffins from tin and serve.
• If you are storing these for later use, I place them in a sealed container. I also found that my kids loved these when cold, so I store them in the refrigerator.

CHOCOLATE CHIP QUINOA MUFFINS

Steps:

• Spray muffin pan with cooking spray. In a bowl, whisk together flour, sugar, baking powder, salt, chocolate chips, and cooked quinoa In another bowl, whisk together applesauce, milk, egg, and vanilla. Add milk mixture to flour mixture. Stir until just combined. Divide batter among prepared muffin cups. Bake at 350F for 25 to 30 minutes. Allow muffins to cool in pan for 5 minutes. Transfer to a wire rack to cool completely.