Cocoa Coffee Quinoa Muffins

There is a very battered, deteriorating spiral bound cookbook on my shelf I will never get rid of. It is from my junior high “foods” class (cooking basics, if you will,) and it has recipes that I do indeed find myself using time and time again.

This time, I used the basic muffin recipe to come up with a very slightly healthier chocolatey something that would help me use up leftover cooked quinoa.  Seeing as quinoa is a complete protein, it seemed justifiable to add chocolate and still be able to call these breakfast.  The resulting muffins are almost fudgy with just the right of texture and pretty satiating.  Up the healthy ante by using whole wheat pastry flour.  These could probably also go lower fat using applesauce properly subbed for the oil as well.

Meet my latest dozen of love: cocoa coffee quinoa muffins.

You’ll need:
3/4 c all purpose flour
1/2 c brown sugar
2T evaporated cane sugar
3/4 c soy milk
1/4 c vegetable oil
1/2 tsp salt
3 tsp baking powder
1 flaxseed egg (1T ground flaxseed whipped with 3T water)
Scant 1/3 c cocoa powder
1 tsp instant coffee (you may want to omit this if you’re feeding small humans and want them to nap later)
1 1/4 c cooked quinoa, fluffed to remove clumps
handful miniature chocolate chips, optional

(A renegade quinoa clump will not kill you – but it will give away your hidden-quinoa secret if you’re feeding these to, say, small humans who think they don’t like grains with little tails.)


Take a muffin/cupcake pan and line it with papers.  Heat oven to 400F.

In a large measuring cup (or similar,) mix together the soy milk, sugars, vegetable oil, ‘egg’ and coffee.  In a medium mixing bowl, combine the dry ingredients; add wet slurry to the dry using the well method.  When about halfway through mixing (clumps/dry ingredients,) add fluffed quinoa.  Fold into mix.  Distribute evenly into muffin papers.  Don’t worry if you fill them all the way to the top – it should be okay (mine were.)

Bake for 23-25 minutes or till a toothpick comes out clean.  Let cool in pan for five minutes before transferring to a wire rack to cool.  Try not to burn the roof of your mouth eating the fudgey nomness.  Enjoy!

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