You may have just recently ventured into cooking with quinoa. (Congrats on taking that leap into ancient grains territory!) Regardless if you’ve made one dish or one hundred, though, someone as gallant as you is always ready to jump to the next level. Thus, I introduce you to quinoa flour. Baked into a sweet, fudgy muffin with extra chocolate chips, there’s very little risk involved.
Ingredients
Makes 6 muffins
½ cup quinoa flour
1 Tbsp. coconut flour
2 scoops NLA Her Whey Chocolate Éclair Protein Powder
¼ cup coconut sugar
1/3 cup dark chocolate chips
1 Tbsp. coconut oil, melted
½ cup almond milk
1 egg
Directions
- Preheat oven to 350 degrees F and prepare a muffin tin with paper liners.
- In a large bowl, combine all ingredients and stir until well-combined.
- Pour batter into muffin cups, top with more chocolate chips and bake 25-30 minutes, or until a toothpick comes out clean.
- Let cool completely before enjoying.
Note: This recipe can also be made into a cake. Simply pour batter into an 8″ x 8″ cake pan and bake about the same amount of time, or until a toothpick comes out clean. Let cool slightly, so it can melt in your mouth.