School is starting up again, and as always, I’ve got a batch of muffins in my fridge to allow for easy school-snacking. A muffin (or two) a day keeps the school stress away.
So – why are these chocolate chip quinoa muffins so perfect as on-the-go snacks? Let’s talk quinoa.
Quinoa (pronounced keen-WAH) is a seed, though it’s often used as a grain. It’s gluten-free, with a tiny amount of fat, but more importantly, it’s a complete protein, making it an ideal protein source for all the vegetarians and vegans out there. A cup of quinoa gives you 222 calories, along with 8.1g protein and 58% of your RDA for magnese. It’s fibrous with a low glycemic index, keeping you full for a longer period of time, which is why I am oh-so-grateful for having these with me during school and getting me through the classes leading up to lunch.
Sugar-Free Chocolate Chip Quinoa Muffins
- 2 cups (240g) cooled, cooked quinoa
- 1 cup (120g) white whole wheat flour
- 1 cup (130g) light rye flour (Or more white whole wheat)
- 2 tablespoons powdered stevia
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- ¼ cup coconut oil, melted and cooled
- ½ cup buttermilk
- 1 large egg
- ¼ cup plain Greek yoghurt
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
*If you want a sweeter muffin, feel free to add in a bit of honey/coconut sugar and adjust to taste
- Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit
- In a medium mixing bowl, whisk together quinoa, flours, stevia, baking powder, and salt
- In a separate mixing bowl, whisk together coconut oil, buttermilk, egg, greek yoghurt, and vanilla extract until smooth
- Pour the wet mixture into the smooth mixture and stir until just combined, before folding in the chocolate chips. Do not over mix
- Transfer the mixture into a lined muffin/cupcake tin and bake for approximately 25 minutes, until a toothpick inserted into the middle of one comes out clean. Allow to cool and enjoy!