Triple Chocolate Quinoa Muffins

Anytime there is loads of chocolate in a recipe I am generally going to be happy with it. Frankly, I was raised by a mother who taught me the basics of baking as 1) always use the finest quality chocolate you can afford; and 2) when in doubt, add more chocolate. So, you see this recipe, with it's legitimate claim to 'triple chocolate' has secured itself in my "I'll bake you till my Hottie husband begs me to stop" repertoire. These are rich, decadent, velvety, and perfect - oh, and high in protein and gluten and dairy free. Yeah, I've got your attention now don't I haha. I have high hopes of spoiling my sweetie pies, big and small, with these delightful chocolaty goodies on Valentine's Day, so I thought I'd share the recipe in time for you to do the same. Enjoy!

Triple Chocolate Quinoa Muffins

an original recipe created by me!

1 3/4 c. cooked quinoa, packed

3 eggs

3/4 c. unsweetened pure cocoa powder

1 tsp vanilla extract

3/4 c. plain coconut yogurt [made from coconut milk, not simply dairy yogurt that has been flavored with coconut]

1/2 tsp cream of tartar

1 1/2 tsp baking powder

1 1/2 baking soda

1/4 tsp sea salt

1 tbsp cinnamon 

1/4 c water [optional, I just found everything blended a bit better with it]

1 c palm sugar

1/2 c chopped dark chocolate, finest quality you can afford

Preheat oven to 350*. Prepare muffin tins with either liners or non stick spray. I prefer liners to spray on this one. Add all the wet ingredients and quinoa to a blender and combine until smooth. Pour out into a bowl and mix the remaining ingredients, aside from the chopped chocolate, and mix with a whisk or fork until all clumps are gone and batter is of an even consistency. Mix in half the chocolate, and pour into prepared muffin tins.

Place muffins in oven for 10 minutes. At 10 minute mark, divide the remaining chocolate between the muffins, sprinkling generously on top of each muffin. Place the muffins back in the oven, and bake for approximately 8 more minutes. Toothpick will come out dirty still, but should not be wet.  Let muffins cool completely on wire rack before removing from muffin tins. 

Yield: approximately 2 dozen

Apple Carrot Muffins

Have you ever dug fresh carrots out of a garden? Bitten into the crisp, fresh, sweet carrot and thought you'd gone to heaven?  I can not get enough of just-dug-up carrots, but it is always nice to spice things up a bit. Having healthy snacks on hand is a "Must Have" for Mamas everyone so here is a little snack inspiration to get the school lunches, picnics in the park, midnight lunches rolling!

Apple Carrot Muffins


4 eggs
1 cup apple sauce
2 tbsp olive oil
1 cup honey
2 tsp. vanilla
2 1/2 cups whole wheat flour
3 tsp. baking powder
1/2 tsp. sea salt
2 tsp. cinnamon
1 cup fresh grated carrots
1 cup raisins


Beat egg well. Add apple sauce, oil, and honey, beating well until thick. Add vanilla. Stir in dry ingedients. Fold in grated carrots and raisins. Yeild: 3 dozen (or 1 dozen large, plus four dozen minis!)


Bake at 400F for 15 minutes (or 11 minutes for the minis)

if you're wondering about the about the colorful backdrop to these delicious muffins, I took the pic while on a beach day wiith my boys. I suddenly realized as I unpacked our picnic that I had yet to snap a pic of these, and I really wanted to share thier goodness with all of you! Here's a zoom out of the 'plate' that the muffin is posed on:

If only all my platters were so cute! ha!