Delicious gluten-free cupcakes. Learn how to prepare this step-by-step recipe for cupcakes with quinoa and chocolate. Were you looking for an excuse to eat them? Chocolate is rich in antioxidant polyphenols that help prevent aging
Quinoa and chocolate cupcakes
2 cups of cooked quinoa
1/2 cup milk
4 large eggs
1 teaspoon liquid vanilla extract
¾ cup of melted coconut oil (or extra virgin olive oil)
¾ cup pure maple syrup
1 cup cocoa powder
½ teaspoon baking soda
½ teaspoon sea salt
½ cup coconut sugar
2 spoonfuls of chips or chocolate chips
1 mold for mini muffins. You can also use molds for paper cupcakes
Preheat oven to 175 degrees.
Lightly grease the muffin pan.
Mix the milk, eggs and vanilla with the blender or the food processor. Add the 2 cups of cooked quinoa, maple syrup and melted coconut oil and mix until the whole is smooth and homogenous.
Combine coconut sugar, cocoa powder, baking soda, salt, and mix well in a medium bowl. Add the mixture to the food processor and mix until they are unified.
Pour the mixture into the molds. Sprinkle the chocolate chips.
Place in the middle rack in the oven and bake for 15 to 20 minutes or until a toothpick or a knife comes out clean when inserted. At 200 degrees celsius.
Let them cool before removing from the muffins.