These muffins are made with cooked quinoa (rather than quinoa flour). It is therefore super moist and dense and has an intense chocolate flavour (which suits me because I LOVE dark chocolate). If you prefer your chocolate a little less intense perhaps try with a little less cacao. I chose to make these entirely in a blender – super easy and really successful! Amy Crawford - The Holistic Ingredient
Desserts
Snacks
Beetroot & Quinoa Chocolate Muffins
By Amy Crawford - The Holistic Ingredient
- 2 cups water
- 1 cup Coconut Sugar
- 1 cup Cacao Powder
- 3/4 cup raw beetroot, grated
- 3/4 cup organic butter, melted (you could also use Coconut Oil - it will make the muffins more dense and heavy)
- 1 cup uncooked quinoa
- 1/3 cup coconut milk
- 4 eggs
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon celtic or himalayan salt
- Seeds of one Vanilla Bean (or 1 teaspoon vanilla essence)
- Step 1Preheat your oven to 180C. Line a 12 hole muffin tin with baking paper.
- Step 2Rinse your quinoa thoroughly. Bring the quinoa and water to the boil on your stove. Cover, reduce heat and let simmer for ten minutes. Turn off the heat and leave the covered saucepan on the stove, lid on, for a further ten minutes. Fluff with a fork and let it sit to cool.
- Step 3Combine the coconut milk, eggs and vanilla in a blender. Add 2 1/3 cups of cooked quinoa, butter, grated beetroot, coconut sugar, salt, baking powder, baking soda and cacao powder. Blend again until combined.
- Step 4Bake in the centre of the oven for 30 minutes or until a skewer is removed clean. I recommend checking them at 20 minutes to make sure the tops are not burning If burning place a piece of baking paper over the top of the tray. Remove from the oven and cool in the pan before turning out onto a wire rack.
