Top down view of chocolate quinoa muffins on top of cutting board with chocolate chips and muffin case on wooden board.

Chocolate Quinoa Muffins (Low Sugar)

These easy and delicious Chocolate Quinoa Muffins are made with a moderate amount of sugar and fat and can be enjoyed for breakfast, brunch or even as a healthier dessert/snack.
Course Breakfast, Brunch, Snack
Cuisine International
Keyword chocolate, muffin, quinoa
Prep Time 12 minutes
Cook Time 23 minutes
Total Time 35 minutes
Servings 12 muffins
Author Monika Dabrowski


  • 120 g cooked quinoa
  • 140 g flour
  • 100 g ground almonds
  • 2 teaspoons baking powder
  • 50 g cacao/cocoa
  • 100 g sugar
  • 2 large eggs
  • 100 ml vegetable oil
  • 260 ml semi-skimmed milk
  • 100 g dark chocolate chips
  • 1 teaspoon vanilla extract


  • Preheat the oven to 400F / 200C / gas mark 6.  Place 12 muffin cases inside a muffin tin.
  • Sift together the flour, baking powder and cacao (or cocoa). Add the ground almonds and stir using a whisk. Set aside.
  • In another bowl combine the milk, vanilla extract and and quinoa and stir to remove any lumps. Set aside.
  • Beat the eggs, sugar and oil until fluffy and creamy (about 3 minutes).
  • Pour in the quinoa mixture and stir. Add the flour mixture all at once stirring just until there are no dry ingredients visible (add the chocolate chips half way through).  The mixture will be quite runny and should be lumpy.
  • Pour equal amounts into the muffin cases and bake for 23 minutes. Remove from the oven, allow to cool for 5 minutes, then remove from the tin and place on a cooling rack. Yields 12 muffins.


The time needed to cook the quinoa is not included in preparation time.