Serves 12
45 min
Chocolate Hazelnut Quinoa Muffins
Recipe GLPRb2f719c2a2b881
Wholesome breakfast muffins combining nutrient-dense quinoa with rich chocolate hazelnut flavor. Naturally sweetened with coconut palm sugar and muscovado sugar, these tender muffins are studded with chia seeds and topped with a decadent swirl of chocolate hazelnut spread. Perfect for busy mornings or weekend brunch.
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Ingredients
2 cups Self-Rising Flour Blend
1/2 cup coconut palm sugar
1/4 cup Muscovado sugar
1/2 teaspoon baking soda
2 tablespoons chia seeds
1 cup cooked quinoa
2 large eggs
1/3 cup melted coconut oil
3/4 cup milk
2 teaspoons vanilla extract
3 ripe bananas, peeled and mashed
1/4 cup chocolate hazelnut spread
Directions
Preheat your oven to 425°F. Prepare a 12-cup muffin tin by greasing each cup lightly or inserting paper muffin liners.
In a large mixing bowl, combine the self-rising flour blend, coconut palm sugar, muscovado sugar, and baking soda. Whisk together to distribute the leavening agent evenly throughout the dry ingredients.
Stir the chia seeds and cooked quinoa into the dry mixture until the grains and seeds are evenly coated with the flour mixture.
In a separate bowl, beat the eggs until well combined. Whisk in the melted coconut oil, milk, and vanilla extract until fully blended, then fold in the mashed bananas.
Pour the wet ingredients into the dry mixture and stir until just combined—do not overmix, as this will result in dense muffins.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Top each muffin with approximately 1 teaspoon of chocolate hazelnut spread, then use a toothpick to gently swirl the spread into the batter.
Bake for 15 to 18 minutes, until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then remove them and transfer to a wire rack to cool completely.
