Enjoy These Quinoa Chocolate Cupcakes, Vegan and Gluten-Free!
This quinoa chocolate cupcake recipe makes 20-30 very tasty and moist chocolate cupcakes which melt in your mouth. Quinoa comes packed with protein and is rich in fiber, magnesium, iron, riboflavin and lysine. This is also a perfect way to enjoy the health benefits of cocoa. Whether you have any vegans, gluten-free, or just standard eaters in the family, this one brings no complaints at all! Read about the health benefits of cocoa and chocolate.
How to Prepare the Quinoa Chocolate Cupcakes
Mix all of these wet ingredients together:
2 cups of cooked quinoa (use 1 cup of quinoa to 2 cups boiling water)
1/2 cup of coconut oil
1/2 cup of unsweetened applesauce
1 teaspoon of vanilla
1/2 cup of soy milk or any vegan milk
Mix all of these dry ingredients together then combine with the wet ingredients with mixer or thoroughly by hand:
*For the vegan version: 4 tablespoons of vegan protein powder (such as pea protein) plus 1 tablespoon of water
*For the non-vegan version: 4 eggs instead of protein powder
3/4 cup of sugar or Truvia or erythritol
1 cup of unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon of baking powder
3/4 teaspoon of salt
*Do not add both of these
To add some additional options to the quinoa chocolate cupcakes, you may add 1/2 cup of chocolate chips, nuts… or make vanilla or chocolate icing to spread on top. You may also sprinkle powdered sugar over these after they have thoroughly cooled.
Baking Your Quinoa Chocolate Cupcakes
Preheat the oven to 350 F to bake the quinoa chocolate cupcakes.
Grease a cupcake or muffin tin with coconut oil or use liners.
Pour the mixture to fill up the muffin tin 2/3 of the way.
Bake for 20 minutes until the muffins feel firm with a wooden spoon.
Read about the health benefits of cocoa and chocolate:
