Print Options:

Chocolate Quinoa Muffins

Yields1 Serving

Kristy in the Changing Habits office makes this all the time for her 2 year old son. She served it up in cake and muffin form for his 2nd birthday. EVERYONE loved it. Gluten free, grain free and dairy free!

 2/3 cups raw quinoa or 2 cups cooked quinoa (follow instructions below)
 1 1/3 cups water
 4 eggs
 1/3 cups coconut water or your choice of milk, such as almond milk
 2 tsp Changing Habits Homemade Vanilla Essence
 1 cup Changing Habits Rapadura Sugar
 3/4 cup Changing Habits Coconut Oil or butter
 1 1/2 tsp baking powder
 1/2 tsp bicarb soda
 1 cup Changing Habits Cacao Melts

Preheat the oven to 180 degrees Celsius.


If the quinoa is raw, to cook it, rinse it thoroughly. cover with water in a saucepan and bring to boil. Reduce heat and leave for 10 minutes. Turn off the heat and leave it for another 10 minutes.


Combine chosen milk/coconut water, eggs and vanilla in the blender. Add the cacao melts and cooked quinoa and coconut oil and blend until smooth.


Add the sugar, baking powder and bicarb soda and blend further until all mixed in.


Place either in a muffin tin or paper holders, or a cake tin and bake for approximately 35 minutes, though check at 25 minutes if it is cooked yet.