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

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

Taste testers wanted…

I’m thinking of putting up a sign at the end of the driveway, “Taste testers wanted in exchange for ingredients.” I assume my husband wouldn’t be in agreement with this idea. He’s more likely to add,” Bug Off – Get Your Own!”

Oh, well.. He will have to take whatever is left in the cupboard. It was this recipe or nothing. I need to talk to Blue Cross or someone like that. After all, food is medicine… and I like this kind of prescription 🙂

Maple Date Squares

Maple Date Squares

Yield: 16 squares or 8-inch pan

Cook: 20 minutes

Filling:

1 cup chopped dates

2 tbsp. maple syrup

¼ tsp. vanilla (optional)

½ cup water

Crumb Mixture:

¼ cup softened coconut oil

3 tbsp. coconut sugar

1/3 cup ground oats (I grind GF rolled oats in my Magic Bullet)

1/3 cup finely chopped pecans

1/3 cup finely chopped walnuts

2 tbsp. sunflower seeds

¼ tsp. baking soda

1/3 cup sorghum flour

1/3 cup almond meal (I grind whole almonds using my Magic Bullet)

Pinch of sea salt

Filling: Place dates, maple syrup, vanilla (if using) and water in saucepan. Let simmer until thick on low-medium heat, stirring constantly. Cool.

Crumb Mixture: Mix all of these ingredients together until crumbly, using fingertips if necessary. Pat about 1 cup plus 2 tbsp. of mixture into lightly greased 8-inch baking pan. Press down firmly.

Spread with filling. Sprinkle remaining crumb mixture on top, pressing down gently.

Bake at 375 F for about 20 minutes or until golden brown. Cut into squares when 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.
  • These squares freeze well.

Maple Date Squares

Honored to be included in 73 Real Food Holiday Party Goodies @ Girl Meets Nourishment

Featured at Make Your Own Monday

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

From The Farm Blog Hop

The Jenny Evolution