Sweet Potato Chocolate Quinoa Crumble Muffins

January 8, 2014 by Leanne Vogel August 23, 2017

Gluten-free muffins made with roasted sweet potato and chocolate chunks. Topped with a maple-infused quinoa crumble topping.

Ingredients

Dry

• ¾ cup gluten-free all-purpose flour
• ½ cup cooked quinoa
• ¼ cup coconut sugar
• 1 teaspoon cinnamon
• 2 teaspoons gluten-free baking powder
• 1/8 teaspoon sea salt

Wet

• 1/3 cup finely mashed sweet potato, roasted in oven for 30 minutes at 400°F, skin removed
• 3 tablespoons Osteo CALM
• 1 egg
• 2 teaspoons vanilla extract

Add-ins

• ½ cup dark chocolate chips or chunks

Crumble

• ¼ cup unsweetened flaked coconut
• ¼ cup cooked quinoa
• 2 tablespoons coconut sugar
• 1 tablespoon gluten-free all-purpose flour
• 1 tablespoon melted coconut oil
• 2 teaspoons maple syrup
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350°F. Line a muffin tin with six paper liners.
2. To prepare crumble: Add all ingredients to a bowl. Stir to mix, and throw in the fridge until ready to use.
3. In a large mixing bowl, whisk together the dry ingredients.
4. In another smaller bowl, whisk together the wet ingredients.
5. Pour the wet into the dry and mix until just combined. Stir in the dark chocolate.
6. Spoon the batter into 6 muffin cups. Remove crumble from the fridge and break up with a fork. Top the muffins with the crumble.
7. Bake for 22–25 minutes.
8. Allow to sit in the pan for 2 minutes. Remove from the pan and transfer to a cooling rack for 30 minutes.

Nutrition Information Per Serving