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)
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.
- 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.
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