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Quinoa Chocolate Chip Mini Muffins

Prep time 15 min
Cook time 18 min
Total time 33 min

Prep time 15 min
Cook time 18 min
Total time 33 min


Am I the only one who occasionally looks for ways to eat chocolate for breakfast? 

A handful of stevia-sweetened chocolate chips does the trick every time, providing that chocolate flavor that I crave without a bunch of sugar. ​I’ll throw some into the blender in a protein shake, mix into a bowl of oatmeal, or add to grain-free mini muffins. Ah yes, any day that starts with chocolate is a day that’s bound to be great :)

Often times I find myself using cooked quinoa in place of traditional flours in baking recipes. It adds wonderful protein, fiber, complex carbs and a nice texture. Making a big batch of quinoa on the weekend to keep in the fridge makes it quick and easy to use cooked quinoa in your cooking all week long. 

Serves 48

1 cup cooked quinoa

1 tablespoon baking powder

½ teaspoon sea salt

1 egg

¼ cup coconut oil, melted

1 tablespoon vanilla extract


Preheat oven to 400 degrees and line 48 mini muffin tins with paper liners.


Combine the quinoa, almond flour, arrowroot starch, baking powder, and salt in a medium bowl and set aside.


Combine the egg, coconut sugar, coconut milk, melted coconut oil and vanilla in an- other bowl. Mix well and add the dry ingredients. Mix until fully combined. Fold in the chocolate chips. Pour 1 Tablespoon of batter into each of the 48 mini muffin tins.


Bake for 15-18 minutes or until golden and set. Remove from oven and let cool for 5 minutes. Transfer out of muffin pan and cool on wire rack. Enjoy!

Quick Tip

Blanched Almond Flour and Almond Meal can be used interchangeably ​in baking recipes. 


Calories: 69
Fat: 4g
Carbohydrates: 8g
Sodium: 24mg
Fiber: 1g
Protein: 1g
Sugar: 2g

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