Chocolate Quinoa Muffins
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Yield: 24 muffins
  • 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
  1. Preheat your oven to 350 degrees F.
  2. In a large bowl or stand mixer (or a blender or food processor), put in all the ingredients and mix until well combined.
  3. 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.
  4. 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.
Serving size: 1 muffin Calories: 96 Fat: 6.4 g Saturated fat: 4.2 g Carbs: 9.2 g Sugar: 0.7 g Sodium: 142 mg Fiber: 4.3 g Protein: 2.4 g
Recipe by Busy But Healthy at