Chocolate Chip Quinoa Muffins
6
Servings
10
Ingredients
36
Comments
These muffins are a lovely breakfast treat that is vegetarian too! Slightly sweet and full of protein-packed quinoa, this is an easy, kid friendly grab and go breakfast that has some staying power.
6
Servings
10
Ingredients
36
Comments
Ingredients
- 2 cups Flour, All-Purpose
- ½ cups Brown Sugar
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Salt
- ½ cups Chocolate Chips
- 2 cups rinse, drain, and cook Quinoa
- ¼ cups Applesauce
- ¾ cups Milk
- 1 individual Egg
- 1 teaspoon Vanilla Extract
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Spray muffin pan with cooking spray.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Spray muffin pan with cooking spray.
- In a bowl, whisk together flour, sugar, baking powder, salt, chocolate chips, and cooked quinoa
- In another bowl, whisk together applesauce, milk, egg, and vanilla.
- Add milk mixture to flour mixture. Stir until just combined.
- Divide batter among prepared muffin cups.
- Bake at 350F for 25 to 30 minutes.
- Allow muffins to cool in pan for 5 minutes.
- Transfer to a wire rack to cool completely.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- 2 muffins Amount Per Serving
- Calories
- 425
- Total Fat
- 9g
- Saturated Fat
- 4g
- Trans Fat
- 0g
- Cholesterol
- 40mg
- Sodium
- 467mg
- Total Carbohydrates
- 79g
- Fiber
- 4g
- Sugar
- 30g
- Protein
- 10g
- WW Freestyle
- 16
36 Comments
Join the discussionDo you think that this would work with red quinoa? I have a box of trader joe’s red quiona on the pantry shelf waiting to be used…..
I think that would work just fine! Your cooking time and water amount may be slightly different (as will the taste), but I think it would be good. The red quinoa has a bit earthier flavor than the regular (white) quinoa, so it’s also possible you’d want to add a touch more sugar.
These look like chocolate muffins. Is there cocoa powder in it as well?
Hah, no…I failed to let my quinoa cool before I mixed it in with the chocolate chips and, probably partly because I’d used mini chips (it’s all I had on-hand) they melted. It definitely looks like cocoa powder, but it’s just because my chips melted throughout the batter.
These are yummy! They are kind of like oatmeal muffins in texture – nicely hearty. 🙂 Just a couple notes: my quinoa needed more water than that to cook until tender, and I ended up with extra – which is nice since I do use it in other dishes. I also made these with a gluten free all purpose mix (increased the b.p. to 2 teaspoons, and added 1 teaspoon of xanthan gum) and substituted non-dairy milk and they turned out very well. (Better than the non-g-free ones, but that was because I mis-measured the milk in the regular ones and so added flour and ended up with dense muffins that still tasted great.) 🙂
I usually end up with a bit of extra quinoa, too, but I had EXTRA water. Weird. Different types/brands of quinoa are probably all a little different. I love the sound of your g-free adaptations. Thanks for sharing!
These muffins sound absolutely delicious, and so healthy too! What a treat!
I just made these muffins this morning. The only thing I did differently was use rice milk in place of the whole fat milk. I was a little worried about the big difference in fat so I added 1/4 cup flax meal. These muffins were great. They are mildly sweet, hearty, but not too dense. I will certainly make these again.
Made these last night with just a few modifications to make them dairy free (unsweetened almond milk and frozen blackberries instead of the chocolate chips). And the kids DEVOURED them!!! Great recipe!!
I made these tonight for breakfast tomorrow. I didn’t think we were going to have any left for breakfast because everyone kept sampling them:-) They are great! Thanks for the recipe!
I’m so glad you liked them! Thanks for sharing your experience.
No chocolate chips in the house– how would I use cocoa powder as a substitute?
You could probably add about 1/4-1/2 cup cocoa powder to the dry ingredients do give it a bit of chocolate flavor.
Yum! I’ve wanted some alternatives to using quinoa as a side dish for a long time but have never known what to do. These turned out great with white whole wheat. I thought the texture may be “weird with the quinoa but they are great.
I was wondering if you have tried to make these gluten free? Do you think all purpose gluten free flour might work as well?
I haven’t, but I would think that allp-purpose GF flour would work fine. Let us know if you give it a try!
Ran out and bought a box of quinoa just for this! I’ve never had it before…. I melted my chocolate chips with the hot quinoa then added more chips so they are double chocolaty. I’ll never get the kids to eat them if it doesn’t scream chocolate! Thank you for the recipe!
Just made this and I love them!!! They hit the spot!
YES!! My daughter will love these, but I think I really need to substitute the chips for nuts instead!! This is one recipe I have to try!Thanks for sharing it!
I just made these. They were very nice!! Only problem I had was that the quinoa became crunchy on the bottom and I found myself not eating the bottom. If anyone has any tips on how to stop this from happening I’d be greatful. Also, next time I think I’d put in slightly less flour and quinoa and add another egg, as they were very dense, didn’t rise very much and I had lots of left over batter. Thanks very much for sharing. I think my little one is going to love them!
Muffins are great. My whole family enjoyed. Next time I think I will add the quinoa while warm to melt the chips. Thanks for the recipe!
I really want to make these, but I am a little confused how much quinoa to use. Do I use two cups of cooked quinoa in the recipe? Thank you.
Yes, it will be about 2 cups once you cook it, I have indicated that on the recipe now for clarification.
I’ve made these and they are so yummy. But, they don’t seem to last very long sitting on the counter. One time they started molding in two days and the next time, they got hard as rock in two days. Do you have any suggestions as to how to keep this from happening?
Putting them in the freezer and then taking out the desired amount when you want to eat should solve this problem!
So yummy! I cut in half, spread little bit of peanut butter on and microwave for 20 seconds. SO GOOD!
Does it have to be whole milk? We usually only keep skim on hand?
No you can use whatever you have on hand.
I love this recipe. However mine came out very dense. I cooked them for 25 mins on 350 and used a almond milk instead of whole milk. Any suggestions to try next time?
You could try adding a little bit more baking powder to help them lift.
Do you think these could be sweetened with bananas?
Kim – The recipe already calls for applesauce as a sweetener. Are you considering swapping the brown sugar? Or just adding banana for an additional sweetness kick?
Has anyone done mini muffins in paper liners? If so, how long did you bake? Thanks
I could cook for about 15-20 minutes if you are doing mini muffins, and then check using the clean toothpick method. Enjoy!
Could this be made into a big cake?
Kim – I have never experimented with making this into a big cake. Sounds like it might work, if you do try it – let us know how it turns out!