Ingredients

Scale

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

Instructions

Preheat the oven to 350 F and spray one 12-hole and one 6-hole muffin tin with cooking spray.
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.
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.
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).

Notes

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

© Copyright 2014, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.