Best 3 Chocolate Quinoa Muffins Recipes

Indulge in the heavenly delight of Chocolate Quinoa Muffins, a delectable treat that harmonizes the goodness of quinoa with the richness of chocolate. These muffins are not only a delightful indulgence but also pack a nutritional punch, making them an ideal choice for health-conscious individuals. Dive into the collection of recipes presented in this article, ranging from classic chocolate quinoa muffins to tantalizing variations such as gluten-free, vegan, and double chocolate muffins. Embark on a culinary journey that promises a symphony of flavors and textures, transforming your kitchen into a haven of irresistible aromas.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA MUFFINS

Quinoa Muffins image

Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

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.

CHOCOLATE QUINOA MUFFINS

Chocolate Quinoa Muffins image

Provided by Kristine Fretwell

Categories Snack

Time 25m

Yield 24 muffins

Number Of Ingredients 11

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

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.

Nutrition Facts : Nutrition Serving size 1 muffin Calories

BEST EVER QUINOA CHOCOLATE CUPCAKES

BEST EVER QUINOA CHOCOLATE CUPCAKES image

Categories Cake Chocolate Dessert Bake Kid-Friendly Wheat/Gluten-Free

Yield 12 cupcakes

Number Of Ingredients 10

Ingredients

2 cups cooked quinoa, cold (see note below for instructions to cook quinoa)
1/3 cup milk
4 large eggs
1 tsp pure vanilla extract
3/4 cups butter, melted and cooled
1 1/2 cups organic cane sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Steps:

Preheat the oven to 350 degrees F. Line the muffin tin with the 12 large-sized cupcake liners. In a Food Processor, combine: milk, eggs, vanilla. Blend until combined. Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth. Dump in the sugar, cocoa, baking powder, baking soda and salt into the food processor. Blend well to combine. Pour from the blender directly into the cupcake liners, evenly distributing the cupcake batter between the 12 liners. Gently tap the tin on the counter to ensure there are no air bubbles. Smooth the tops with a small spatula (or your finger!) Bake in the centre of the oven for approximately 30 minutes. Test the cupcakes for doneness with a toothpick or cake tester. Allow to cool for 5 minutes. Remove from the pan and allow the cupcakes to cool completely on a rack. Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. But I don't think they'll last that long.

Tips:

Use old-fashioned rolled oats for a chewier muffin.
Make sure your quinoa is cooked and cooled before using it in the batter.
Don't overmix the batter; otherwise, the muffins will be tough.
For a fudgier muffin, use more chocolate chips.
If you don't have chocolate chips, you can use chopped dark chocolate or even cocoa powder.
Serve the muffins warm with a dollop of whipped cream or a scoop of ice cream.

Conclusion:

These chocolate quinoa muffins are a delicious and healthy snack or breakfast option. They're packed with protein, fiber, and antioxidants, and they're also gluten-free and dairy-free. Whether you're looking for a quick and easy weekday breakfast or a special treat for the weekend, these muffins are sure to hit the spot.