Healthy, moist muffins filled with quinoa plus with the added yumminess of little chocolate chips nestled inside.
Servings: 12 muffins
- 2 cups cooled cooked quinoa
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup packed dark-brown sugar
- 1-1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 cup mini chocolate chips
- 1/4 cup canola oil
- 1/2 cup buttermilk
- 1 large egg
- 1/4 cup plain Greek yogurt
- 1 tsp. vanilla extract
Preheat oven to 350º. Line a muffin tin with paper liners or spray with cooking spray.
In a medium bowl, whisk together flour, sugar, baking powder, salt, mini chocolate chips and quinoa.
In a small bowl, whisk together oil, buttermilk, egg, yogurt, and vanilla. Add milk mixture to flour mixture and stir just until combined. Divide among muffin cups.
Bake until a toothpick inserted in the center of a muffin comes out clean, about 25 to 30 minutes. Cool muffins in pan for 5 minutes then transfer to a wire rack to cool. Enjoy!
Calories: 265kcal | Carbohydrates: 42g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 271mg | Fiber: 2g | Sugar: 20g