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Quinoa Mud Muffins

Nutritionist Leah
Gluten and flour free, replace sugar with 3/4 a cup of Xylitol for a sugar free option
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American

Equipment

  • 1 12 muffin tin
  • 1 Saucepan

Ingredients
  

  • 2/3 Cup Quinoa
  • 1 1/3 Cups Water
  • 1/3 Cup Milk or milk alternative
  • 1 tsp Vanilla Extract
  • 3/4 Cup Melted and cooled Butter
  • 1 1/2 Cup Sugar or 3/4 cup xylitol
  • 1 Cup Sugar-free Cocoa Powder
  • 1 1/2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda

Instructions
 

  • Bring the quinoa and water to boil in a medium saucepan. Cover, reduce to a simmer for 10 minutes. Turn off the heat and leave for another 10 minutes. Fluff with a fork and allow to cool
  • Preheat the oven to 175C.
  • Combine milk, eggs and vanilla and whisk until well combined.
  • Whisk in a different bowl, sugar, cocoa, baking powder and salt in a medium bowl. Add the contents of the food processor and mix well.
  • Spoon the batter into muffin tins and bake until cooked through (about 15-20 minutes).
    Remove the tray from the oven and allow the muffins to cool before removing them from the tray.
    Eat cool. Store in Fridge for 1 week or freezer for 1 month.
Keyword gluten free, grain free, sugar free