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.


  • 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

Oh the memories…

I learned to make (gluten) bread before I was finished high school. Yeasty, soft, crusty.. French toast, grill cheese sandwiches, spread with butter or strawberry jam before the bread had a chance to cool..

I don’t miss bread exactly… I think it’s the whole experience that I miss. Gluten-free bread doesn’t work or taste the same. You can’t expect it to. Without the gluten to add the elasticity to the dough, it doesn’t rise as well and produces a heavier, denser bread.

But, I do love the fact that I’m constantly learning. There’s no reason to get bored in the kitchen with so many different ways to improve your quality of life just with food. Food really can be your medicine.

Blender Flatbread

Blender Flatbread

Yield: 2 large flatbreads (baked in two 10-inch cast iron skillets)
Cook: 15 minutes

2 tbsp. almonds
3 tbsp. sesame seeds
3 tbsp. olive oil
2 tsp. apple cider vinegar
1 tsp. maple syrup
1 tsp. sea salt
¼ cup ground flax seeds
2 cups water (separated)
1 cup brown rice flour
¼ cup sorghum flour
¼ cup teff flour
½ cup millet flour
1 ½ tsp. baking powder

Place almonds and sesame seeds in a bowl and cover with water. Allow to soak for at least 2 hours.

Preheat oven to 375 F. Place two cast iron skillets (10-inch) into the oven to heat while oven is heating. Leave them there until your mixture is ready.

Rinse and drain the almonds and sesame seeds in a fine strainer. Put them in a blender along with olive oil, vinegar, honey, sea salt, flax, and 1 cup of the water. Blend until there are no traces of the almonds and mixture is smooth. Add the other 1 cup water, brown rice, sorghum, teff and millet flours. Blend until mixture is smooth, pausing if necessary to scrape down sides of blender. Add baking powder and mix again.

Remove the preheated skillets from the oven and oil them with olive or coconut oil. Pour the batter into the hot skillets and bake for about 15 minutes. (Flatbreads should be brown on the bottom and be sturdy enough to remove from skillets. )

Remove from skillets and cool on wire racks. Cut into squares or use whole flatbread as pizza crusts.

Blender flatbread


  • These flatbreads freeze well and are good reheated in a toaster oven.
  • Honey can easily be substituted for the maple syrup.

Featured at Make Your Own Monday , Unprocessed Fridays

This post is linked to Make Your Own Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Hearth and Soul Hop , Slightly Indulgent Tuesday , Tasteful Tuesday , Tuned-in Tuesday , Allergy Free Wednesday , Cast Party Wednesday , Frugal Days Sustainable Ways , Gluten-Free Wednesdays , Waste Not Want Not Wednesday , Lovely Ladies Linky , Real Food Wednesday , Tasty Traditions , Wellness Wednesday Link-up , Full Plate Thursday , Hearthfelt Hopes , Simple Lives Thursday , Thank Your Body Thursday , Pennywise Platter , Whole Food Fridays , Healthy Vegan Friday , Simple Meals Friday , Wellness Weekend , Unprocessed Fridays , Foodie Friday , Allergy Friendly Lunchbox Love , Weekend Potluck

From The Farm Blog Hop