Chocolate Protein Muffins: Gluten-free, Dairy-free

PREP TIME:

20 minutes

PREP NOTES:

Cooking time:

25 minutes

YIELDS:

16 mini muffins

INGREDIENTS:

• 2 cups – Quinoa, cooked
• 1/3 cup – unsweetened milk alternative (almond milk, cashew milk, hemp milk, etc. If no dairy allergies or intolerances, can use regular milk)
• 4 large eggs, preferably organic
• 1/2 cup – butter, unsalted (Can substitute extra virgin coconut oil)
• 1 tsp vanilla extract
• 1 cup organic cane sugar (Can substitute real maple syrup)
• 1/2 cup cocoa powder, unsweetened
• 1 1/2 teaspoon – baking powder
• 1/2 teaspoon – baking soda
• ½ cup chocolate chips, optional (we used Enjoy Life)

DIRECTIONS:

1. Preheat oven to 350 F and grease 16 medium sized muffin tins.
2. Combine quinoa, eggs, milk alternative, melted butter and vanilla in food processor or high speed blender. Blend until you no longer see ‘beads’ of quinoa.
3. In a separate bowl, combine sugar, cocoa powder, baking powder and baking soda.
4. Slowly add sugar mixture into quinoa mixture and mix until well blended.
5. Fold in chocolate chips if using.
6. Pour mixture into pre-greased muffin tins and cook for 25 minutes until toothpick inserted in the center of the muffins comes out clean. Let cool for 10 minutes and enjoy!
7. Combine quinoa, eggs, milk alternative, melted butter and vanilla in food processor or high speed blender. Blend until you no longer see ‘beads’ of quinoa.
8. In a separate bowl, combine sugar, cocoa powder, baking powder and baking soda.
9. Slowly add sugar mixture into quinoa mixture and mix until well blended.
10. Fold in chocolate chips if using.
11. Pour mixture into pre-greased muffin tins and cook for 25 minutes until toothpick inserted in the center of the muffins comes out clean. Let cool for 10 minutes and enjoy!

NOTES:

You can make this recipe with almond butter, sun butter, cashew butter, etc.  Feel free to experiment!

Adapted from: https://barefeetinthekitchen.com/unforgettable-chocolate-quinoa-cake-recipe/