Today i am sharing this easy one-bowl, nutrition-packed muffin recipe with you. This recipe is free from gluten, dairy, refined sugar and nuts. They are made with gluten-free flour, quinoa flakes, cocoa powder, coconut oil and rice malt syrup. It’s delicious and great for a snack or for breakfast. Hope you will like it. 🙂
Chocolate quinoa muffins with strawberries and chocolate chips (Vegan, Gluten-free, refined sugar-free & nut-free)
Ingredients
Dry ingredients
-
1 1/2
cups
gluten free flour Â
- 3/4 cup organic quinoa flakesÂ
- 1/4 cup cocoa powderÂ
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
Wet ingredients
- 1 1/4 cups plant milk soy, rice, oat, coconut milk
- 1/2 cup coconut oil
- 1/3 cup rice malt syrup or maple syrup
Toppings
- 1/2 cup diced Strawberries Â
- 1-2 tbsp dairy free chocolate chips
Instructions
-
Preheat oven to 170 celsius. Prepare the muffin pan. Set aside.

-
In a large bowl, combine flour, quinoa flakes, cocoa powder, baking soda, baking powder and salt, Whisk to combine. Then pour in milk, coconut oil, rice malt syrup and mix until incorporated.Scoop muffin batter into prepared muffin tins. About 3/4 full. Gently tap the muffins tin. This step removes any errant air bubbles. Then top with strawberries and chocolate chips.
-
Bake at 170 celsius until a toothpick can be inserted and come out clean, about 20-25 minutes. Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before serving. Enjoy! .
Leave a Reply