Quinoa Chocolate Chip Muffins

Here’s what you need

• 1 cup cooked quinoa
• 1 cup blanched almond flour
• ½ cup arrowroot starch
• 1 tablespoon baking powder
• ½ teaspoon sea salt
• 1 egg
• ½ cup coconut palm sugar
• 1 (15.66 oz) can coconut milk, canned and full-fat
• ¼ cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1 cup lily’s chocolate chips (stevia sweetened)

Instructions

1. Preheat oven to 400 degrees and line 48 mini muffin tins with paper liners.
2. Combine the quinoa, almond flour, arrowroot starch, baking powder, and salt in a medium bowl and set aside.
3. Combine the egg, coconut sugar, coconut milk, melted coconut oil and vanilla in an- other bowl. Mix well and add the dry ingredients. Mix until fully combined. Fold in the chocolate chips. Pour 1 Tablespoon of batter into each of the 48 mini muffin tins.
4. Bake for 15-18 minutes or until golden and set. Remove from oven and let cool for 5 minutes. Transfer out of muffin pan and cool on wire rack.

Nutritional Analysis

One serving equals: 57 calories, 2g fat, 7g carbohydrate, 1g sugar, 28mg sodium, 3g fiber, and 4g protein.