Chocolate and Quinoa Cupcakes
These cupcakes taste as good as they look! The protein from the quinoa will keep you fuller for longer, and they make a perfect snack on the go.
Servings Prep Time
12cupcakes 15minutes
Cook Time
45minutes
Servings Prep Time
12cupcakes 15minutes
Cook Time
45minutes
Ingredients
  • 1cup quinoauncooked
  • 1/3cup cacao/cocoa powder
  • 1/3cup coconut sugar
  • 6 free-range eggswhisked
  • 1 medium avocado
  • 1/4cup reduced fat coconut milk
Instructions
  1. Cook quinoa according to packet directions. Set aside to cool.
  2. Preheat oven to 190C and line 12 muffin tray holes with muffin cases.
  3. Combine cooled quinoa with 1/4 cup cacao/cocoa powder and 1/4 cup coconut sugar. Stir through the eggs and spoon batter into the prepared muffin tray. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
  4. Combine remaining cacao/cocoa powder, remaining coconut sugar, and avocado in a blender until smooth, adding the coconut milk a little at a time to reach a smooth but firm icing consistency.
  5. Top each cupcake with an even amount of the chocolate icing to serve.
  6. Once cupcake is one serve. Store leftover cupcakes in the fridge in an airtight container for 2-3 days.
Recipe Notes

149 calories per serve

Print Recipe
 Chocolate and Quinoa Cupcakes
These cupcakes taste as good as they look! The protein from the quinoa will keep you fuller for longer, and they make a perfect snack on the go.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Snacks
Cuisine Snacks
Prep Time 15 minutes
Cook Time 45 minutes
Servings
cupcakes
Ingredients
  • 1 cup quinoa uncooked
  • 1/3 cup cacao/cocoa powder
  • 1/3 cup coconut sugar
  • 6 free-range eggs whisked
  • 1 medium avocado
  • 1/4 cup reduced fat coconut milk
Course Snacks
Cuisine Snacks
Prep Time 15 minutes
Cook Time 45 minutes
Servings
cupcakes
Ingredients
  • 1 cup quinoa uncooked
  • 1/3 cup cacao/cocoa powder
  • 1/3 cup coconut sugar
  • 6 free-range eggs whisked
  • 1 medium avocado
  • 1/4 cup reduced fat coconut milk
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook quinoa according to packet directions. Set aside to cool.
  2. Preheat oven to 190C and line 12 muffin tray holes with muffin cases.
  3. Combine cooled quinoa with 1/4 cup cacao/cocoa powder and 1/4 cup coconut sugar. Stir through the eggs and spoon batter into the prepared muffin tray. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
  4. Combine remaining cacao/cocoa powder, remaining coconut sugar, and avocado in a blender until smooth, adding the coconut milk a little at a time to reach a smooth but firm icing consistency.
  5. Top each cupcake with an even amount of the chocolate icing to serve.
  6. Once cupcake is one serve. Store leftover cupcakes in the fridge in an airtight container for 2-3 days.
Recipe Notes

149 calories per serve