Quinoa Chocolate Streusel Muffins

Quinoa Chocolate Streusel Muffins

This is a somewhat dense muffin. It has a nice sweetness to it and with the streusel on top, it is a muffin that is fitting for a special occasion.

Quinoa Chocolate Streusel Muffins

Yield: 12 muffins

Cook: 20 to 25 minutes

1 cup cooked quinoa

1 cup unsweetened applesauce

2 tbsp. chia seed, ground

3 tbsp. coconut oil, melted

1/4 cup maple syrup

2 tbsp. coconut sugar

1 cup almond milk

1 tsp. vanilla

1/2 cup brown rice flour

1/2 cup sorghum flour

2 tbsp. teff flour

3 tbsp. ground flaxseed

1/3 cup cacao

1 tsp. sea salt

4 tsp. baking powder

1/3 cup unsweetened coconut

1/3 cup sunflower seeds

2 tbsp. raw cacao nibs (optional)

Streusel Topping:

1 tbsp. unsweetened coconut

1 tbsp. coconut sugar

2 tbsp. quinoa flakes

1 tbsp. coconut oil

Preheat oven to 375 degrees F.

Lightly grease 12 muffin cups, or line with muffin papers.

Mix ground chia seeds with almond milk. Set aside.

Measure into food processor: cooked quinoa, applesauce, melted coconut oil, maple syrup, coconut sugar and vanilla. Mix for about 30 seconds. Add chia seed / milk mixture and mix for an additional 30 seconds. Set aside.

In a medium sized mixing bowl, mix together brown rice flour, sorghum flour, teff flour, ground flaxseed, cacao, salt, baking powder, coconut, sunflower seeds and cacao nibs.

Add the quinoa mixture to the dry ingredients. Stir together until just combined.

Fill muffin cups to the top.

Bake in preheated oven for 20 to 25 minutes or until toothpick comes out clean. Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Notes:

  • Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.
  • Raw cacao nibs are broken up pieces of the cacao bean. Full of antioxidants and  minerals.

Featured at Slightly Indulgent Tuesday

 

This post is linked to Gluten-Free Recipe Round-Up , Better Mom Mondays , Homestead Barn Hop , Make Your Own Monday , Melt in Your Mouth Monday , Mindful Mummy Monday , Mostly Homemade Monday , Natural Living Monday , Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesday ,  Tuned-in Tuesday , Allergy Free Wednesday , Cast Party Wednesday , Gluten-Free Wednesdays , Healthy 2day Wednesdays , Real Food Wednesday Waste Not, Want Not Wednesday , Wellness Wednesday ,  Hearthfelt Hopes , Simple Lives Thursday , Tasty Traditions , Thank Your Body Thursday , Allergy Free Lunchbox Love , Fight Back Friday , Foodie Friday , Healing with Food Friday , Healthy Vegan Friday , Let’s Get Fresh Fridays ,  Natural Family Friday , Simple Meals Friday ,  Unprocessed Fridays , Wellness Weekend

Easy Green Mama

The Jenny Evolution
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Quinoa Blueberry Muffins

As I look around the room today, I count 1 husband, 5 cats and 1 muffin. Fortunately. Yes, I say fortunately. Not about the 1 muffin…. I only made 6. With me and a husband in the house, I’m lucky to have 1 muffin left. No, I’m talking about cats.

On Friday, all 5 cats got out accidentally. If the door is the slightest bit loose, Sasha pokes at it until it opens, and there HE GOES….. Luckily my husband discovered this soon enough. The 4 ragdolls were close to the door. Sasha was as far as the garage and did not want to come near us. It took both of us to corner him but we got him. I know all’s well that ends well, but I don’t have to tell you that it took some time for my heartbeat to come back to normal again.

Quinoa Blueberry Muffins 

Quinoa Blueberry Muffins

Yield: 12 muffins

Cook: 20 to 25 minutes

1 cup cooked quinoa

1 cup unsweetened applesauce

2 tbsp. chia seed, ground

3 tbsp. coconut oil, melted

1/3 cup maple syrup

2 tbsp. coconut sugar

1 cup almond milk

1 tsp. vanilla

1/2 cup brown rice flour

1/2 cup sorghum flour

3 tbsp. ground flaxseed

1 tsp. sea salt

4 tsp. baking powder

2/3 cup frozen or fresh blueberries

1 tbsp. millet flour (or brown rice flour)

Preheat oven to 375 degrees F.  Lightly grease 12 muffin cups, or line with muffin papers.

Mix ground chia seeds with almond milk. Set aside.

Measure into food processor: cooked quinoa, applesauce, melted coconut oil, maple syrup, coconut sugar and  vanilla. Mix for about 30 seconds. Add chia seed / milk mixture and mix for an additional 30 seconds. Set aside.

In a medium-sized mixing bowl, mix together brown rice flour, sorghum flour, ground flaxseed, salt and baking powder.

Add the quinoa mixture to the dry ingredients. Stir together until just combined.

Toss blueberries together with millet flour. Fold gently into mixture. Fill muffin cups to the top.

Bake in preheated oven for 20 to 25 minutes or until toothpick comes out clean. Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Notes:

  • If you want to make your muffins with quinoa flour, omit 1/2 cup brown rice flour and 1/2 cup sorghum flour. Use 1 1/2 cups quinoa flour. Toss blueberries with 1 tbsp. quinoa flour instead of millet or brown rice flour.
  • Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.
  • Honey can be substituted for the maple syrup.

Featured at Mostly Homemade Mondays and Unprocessed Fridays

This post is linked to Gluten Free Recipe Round Up , Better Mom Monday , Make Your Own Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Homestead Barn Hop , Natural Living Monday , Slightly Indulgent Tuesday , Tasteful Tuesdays , Tuned-in Tuesday , Allergy Free Wednesday , Frugal Days Sustainable Ways , Cast Party Wednesday ,  Gluten-Free Wednesdays , Healthy 2day Wednesdays Lovely Ladies Linky , Real Food Wednesday , Waste Not Want Not Wednesday , Wellness Wednesday , Full Plate Thursday , Hearthfelt Hopes , Pennywise Platter Thursday , Simple Lives Thursday , Thank Your Body Thursday , Allergy Free Lunchbox Love , Fight Back Friday ,Foodie Friday , Healing With Food Friday , Healthy Vegan Friday , Let’s Get Fresh Fridays , Simple Meals Friday , Natural Family Friday Potluck Party , Tasty Traditions , Unprocessed Fridays , Wellness Weekend

From The Farm Blog Hop

The Jenny Evolution

It’s important to be healthy

I’ve been told that I should try weight lifting. Okay, I’m open to that. I know that it’s good for women. Build bone mass, better metabolism, more energy, etc. I get it.

I can’t spend too much so I’m thinking that I could use household objects for the time being. Water bottles, backpack, chairs, cats. Cats… hmm..  They don’t weigh the same so I have to work on that inconvenience. Maybe add some mini weights to even out the weight. You know the kind that race horses need.

The biggest problem is where to keep weights and other exercise equipment. We have a machine in the basement, and the stationary bicycle in the living room. If I use cats, they are actually too mobile. I could never find them when I want them. By the time I wrestled on their mini weights, I would be too worn out to lift them. I’d need a nap and then I wouldn’t be able to cook dinner.

All because I’m supposed to lift weights.

At least there are muffins for dinner. My husband says they’re better than “real” muffins. I think he’d better let me eat them and go buy me some “real” weights. After all, it’s important to be healthy…

Coconut Zucchini-Carrot Muffins

Yield: 9 to 10 muffins

Cook: 25 to 30 minutes

1/3 cup almond meal (I grind my own from whole almonds)

1/3 cup buckwheat flour

1/3 cup brown rice flour

½ cup gluten-free rolled oats

2 1/2 tsp. baking powder

2 tsp. cinnamon

½ tsp. sea salt

¼ tsp allspice

2 tbsp. chia seeds, ground

1 cup unsweetened applesauce

1/4 cup maple syrup

2 tsp. vanilla

¼ cup coconut oil, melted

½ cup grated zucchini

1 cup grated carrots

½ cup unsweetened coconut

Preheat oven to 375 degrees F.  Lightly grease 9 to 10 muffin cups, or line with muffin papers. Mix ground chia seeds with 6 tbsp. hot water and set aside for 10 minutes. They will form a gel.

In a large bowl, mix together almond meal, buckwheat flour, brown rice flour, oats, baking powder, cinnamon, allspice and salt.

In another bowl, combine chia gel, applesauce, honey, vanilla and melted coconut oil. Add coconut and grated carrots. Squeeze excess water from zucchini and add to mixture. Stir just until mixed.

Add dry ingredients to wet mixture and stir lightly, just until moistened.

Spoon mixture into prepared muffin cups. Fill to the top and smooth batter with a spatula.

Bake in preheated oven for 25 to 30 minutes or until a toothpick inserted into center of a muffin comes out clean.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Notes:

  • If you want to use 2 eggs, omit the chia seeds and hot water.
  • Coconut nectar or honey may be substituted for maple syrup.
  • Coconut nectar is full of nutrients and is very low on the glycemic index.  It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.

Coconut Zucchini-Carrot Muffins

This post was featured at Make Your Own Monday and Unprocessed Fridays

This post is linked to Gluten Free Recipe Round-Up , Homestead Barn Hop , Better Mom Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Motivation Monday , From the Garden , Hearth and Soul Hop , Fat Tuesday , Tasteful Tuesdays , Tuned-in Tuesdays , Slightly Indulgent Tuesday , Cast Party Wednesday , Real Food Wednesday , Gluten-Free Wednesdays , Healthy 2day Wednesdays , Whole Foods Wednesday , Allergy Free Wednesday , Lovely Ladies Linky , Waste Not Want Not Wednesday , Wellness Wednesday , Full Plate Thursday , Simple Lives Thursday , Make Your Own! Monday , Unprocessed Fridays , Allergy Friendly Lunchbox Love , Healthy Vegan Friday , Tasty Traditions , Thank Your Body Thursday , Foodie Friday , Simple Meals Friday , Whole Food Fridays , Wellness Weekend

The Jenny Evolution