Vegan Chocolate Almond Quinoa Muffins

For today’s recipe, we have something all chocolate lovers will be thrilled with – Vegan Chocolate Almond Quinoa Muffins. This amazing dessert is so easy to make, tastes delicious, doesn’t require a lot of ingredients, and even those picky eaters adore it. 🙂

We mentioned in one of or latest recipes that we’ve recently started using quinoa flour. Blueberry Quinoa (Thin) Pancakes is our very first recipe using this amazing flour. Quinoa flour is highly rich in protein and, in our opinion, it gives a really light and fluffy texture to the recipes. Same as our quinoa pancakes, these muffins are so soft and tender – you’re gonna love them!

Our chocolate muffins have three types of flour added, oat flour, quinoa flour, and coconut flour. Coconut flour is optional. You can easily replace it with quinoa flour. The reason why we use it is to get even fluffier and softer muffins :).

This recipe is 100% vegan, gluten-free, sugar-free, and dairy-free!

Check our other muffin recipes on our website. Here are our personal top 3 muffin recipes: Strawberry Oat Muffins, Blueberry Oat Muffins, and Zucchini Carrot Muffins. Let us know which one you like the most! 🙂

Prep time: 15 min   Cook time: 25 min   Total: 40 min   Servings: 6

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INGREDIENTS

• 1 cup (100 g) of ground oats (oat flour)
• 3/4 cup (95 g) quinoa flour
• 2 tablespoons coconut flour
• 2 small ripe bananas (or 1 large)
• 1 flax egg (1 tablespoon of flaxseed meal + 3 tablespoons warm water)
• 1 1/2 teaspoon baking powder
• 4 tablespoons raw cacao powder
• 5 tablespoons maple syrup (or honey if not vegan)
• 6 tablespoons unsweetened almond milk
• 3-4 tablespoons chopped almonds
• pinch of fine sea salt

INSTRUCTIONS

• Preheat the oven to 350°F (180°C). Prepare the silicone muffin baking pan (if you are using non-silicone pan then grease it with coconut oil or other vegetable oil) and set aside.
• Whisk together the ground flax seeds and warm water in a small bowl. Set aside for about 5-10 minutes.
• Meanwhile, combine all the dry ingredients into a large mixing bowl and stir until evenly combined.
• In a shallow dish finely mash bananas.
• Add flax egg, mashed bananas, maple syrup (or honey), and almond milk into a large bowl and stir everything. Gradually add the dry ingredients while stirring constantly.
• When everything is evenly combined, add 2 tablespoons of chopped almonds, and gently stir until combined.
• Dump the mixture into silicone pan and fill each cup 3/4 of the way full.
• Bake for about 25 minutes. Check with a toothpick – if it comes out clean then it’s done.
• Let it cool completely.
• Enjoy your Vegan Chocolate Almond Quinoa Muffins!

NOTES

• We got exactly 12 Chocolate Almond Quinoa Muffins from this mixture.

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