Double Chocolate-Quinoa Muffins

Quinoa adds a wonderful texture and a good amount of protein to these delicious chocolate muffins.

Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy

Serves: 12


  • 1 3⁄4 cups buckwheat flour
  • 1⁄4 cup unsweetened cocoa powder
  • 1⁄2 cup fine sugar
  • 1 1⁄2 tsp. wheat-free baking powder
  • 1 tsp. sea salt
  • 1 tsp. cinnamon
  • 1⁄4 cup grapeseed oil
  • 1 large egg
  • 1 cup reduced-fat buttermilk
  • 1 1⁄4 tsp. wheat-free vanilla extract
  • 2 cups cooked quinoa, cooled
  • 1⁄3 cup semisweet chocolate chips
  • 1⁄4 cup chopped almonds or whatever nuts you like


  • Preheat the oven to 350°F. Line muffin tins with cupcake liners or spray with baking spray.
  • Combine flour, cocoa, sugar, baking powder, salt, and cinnamon in a bowl and mix with a wire whisk.
  • In a separate, larger bowl, combine the oil, buttermilk, vanilla, quinoa, chocolate chips, and nuts and mix thoroughly. Carefully fold in flour mixture and stir just until combined.
  • Fill muffin tins 3⁄4 full with batter. Bake for 25 minutes, or until cooked through by inserting toothpick in the center and it comes out clean. Let cool slightly before removing from the pan.