Double Chocolate Raspberry Quinoa Muffins

Adapted from Lauren Kelly, Certified Nutritionist

Dense, chocolate muffins with a hint of fresh raspberry, made healthier with the addition of quinoa.

Quinoa is a wonder seed, full of fiber and protein … often thought of as a grain, but it’s not really. I love the nutty, chewy texture of quinoa when I’m cooking. It’s marvelous in place of rice or pasta … with eggs it’s delightful, but in baked goods, that chewy texture is a problem for me. I just can’t quite get past it.

Ah, but when I made that marvelous chocolate almond quinoa cake, I discovered a little magic trick that helps with the texture … simply blend the quinoa with the wet ingredients! Ingenious! Now I can try my good friend Lauren’s chocolate quinoa muffins that I’ve been wanting to make for soooo long. I added a few raspberries and a bit more chocolate … just cuz, well, I can’t follow a recipe, and raspberries go so well with chocolate. Also, raspberries remind me of my grandma, who always had the most beautiful raspberries in her garden. Gram also made the pretty pink tatting underneath the plate in the pictures. She died last year after 100 years of life. It was past time for her to move on, but I still miss her and will always, always love her.

Double Chocolate Raspberry Quinoa Muffins

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x

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Ingredients

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• 2 cups cooked, cooled quinoa (lightly spooned into the cup)
• 1 teaspoon vanilla
• 1 egg
• 1/4 cup olive oil
• 1/4 cup milk
• 3/4 cup buttermilk
• 1 1/2 cups white whole wheat flour
• 1/4 cup flaxmeal
• 4 – 6 Tablespoons cocoa powder
• 3/4 cup sugar (or sucanat)
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3/4 cup dark or semi-sweet chocolate chips
• 1/3 – 1/2 cup fresh or frozen raspberries

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Instructions

1. Preheat the oven to 350 F and spray one 12-hole and one 6-hole muffin tin with cooking spray.
2. Put the quinoa, vanilla, egg, olive oil and milk in a handi chopper or food processor and process till mostly smooth. There will still be some bits of quinoa in there … that’s okay.
3. Pour the blended mixture into a medium mixing bowl and stir in the buttermilk. Add the flour, flaxmeal, cocoa, sugar, baking powder, salt & cinnamon and stir just until everything is mixed together well.
4. Gently stir in the chocolate chips and raspberries. Spoon the batter into the muffin tins and bake for 25 minutes or until a toothpick inserted in center comes out clean (aside from the melted chocolate chips).

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Sweet & Savoury Sundays, Mix it Up Mondays, Melt in your Mouth Mondays, Munching Mondays, Full Plate Thursday, Thursday Favorite Things, Real Food Fridays, Moonlight & Mason Jars and Hearth & Soul Bloghop.