Triple quinoa and chocolate muffins

I wanted to use my quinoa for something and since I had a really weird dream about muffins last night, the choice was obvious. Those muffins are quite moist and because of the quinoa, they aren’t as light as you may expect them.

Triple quinoa and chocolate muffinsPin

For 12 muffins:

Preparation time: 15 minutes

Cooking time: 35-40 minutes

  • 2 tbsp. (30ml) of grounded organic flax seeds
  • 6 tbsp. (180ml) of water
  • 2 cups (500ml) of organic rhubarb (about 3 stalks)
  • 1/2 cup + 2tbsp. (125ml+30ml) of maple syrup
  • 1 cup (250ml) of organic amaranth flour
  • 1/2 cup  (125ml) of organic quinoa flour
  • 1/2 cup (125ml) of organic quinoa flakes
  • 1/2 cup (125ml) of organic coconut flour
  • 1/4 cup (62.5ml) of organic tapioca starch
  • 1 tsp. (5ml) of baking powder
  • 1/2 tsp. (2.5ml) of baking soda
  • a pinch of salt
  • 1 cup (250ml) of pre-cooked organic quinoa
  • 1/2 cup (125ml) of organic cocoa powder
  • 1/2 cup (125ml) of organic unsweetened fine coconut
  • 1/2 cup (125ml) of organic coconut oil
  • 1/2 cup (125ml) of organic chocolate chunks
  • 1/2 cup (125ml) of almond milk
  • 1/2 cup (125ml) of organic walnuts
  1. Preheat your oven to 375ºC.
  2. Cut the rhubarb. Put it in a small pot with 2 tbsp. (30ml) of maple syrup and cook it over medium heat for about 5-8 minutes or until you get something smooth. When it’s cooked, add the chocolate chunks so they can melt.
  3. In a small bowl, combine the grounded flax seeds with the water. Leave aside for 10 minutes until it get thick.
  4. In a medium bowl, put the amaranth flour, the quinoa flour, the quinoa flakes, the coconut flour, the tapioca starch, the coconut, the walnuts, the baking powder, the baking soda and the salt. Whisk so every ingredients are well mixed.
  5. In a bigger bowl, mix the rhubarb mix, the pre-cooked quinoa, the coconut oil, the almond milk and gradually incorporate your flours until you get a smooth batter.
  6. Spread it in a muffin mould and and put it in the oven for 35-40 minutes or until they’re cooked. It all depends on your oven.
  7. Let them cool for 5 minutes until you transfer them on a wired rack.

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

“I made this recipe because I was looking for something different to do with quinoa. This recipe is easy to make, can be adjusted for any diet, and tastes delicious. I have made this recipe twice now, the second time with only minor changes. The first time I used garbanzo bean flour instead of regular wheat flour, which was fine but a lot crumblier than the regular wheat flour. For my second attempt I added 1 tsp baking powder to fix that problem.”

And a little note before I will finally say goodbye to y’all: You’re 1 000, no 1 000 000, no 1 000 000 000 times more awesome and nice and excellent than every recipe here. Love you, love you all!

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