Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Calories Per Serving: 289 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
1 1/2 cups whole wheat pastry or white whole wheat flour may sub all-purpose
1 cups cooked quinoa
3 1/2 teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon cinnamon
1/2 cup brown sugar
1/4 cup coconut oil melted
1/2 cup finely mashed sweet potato you may also use mashed banana or pumpkin puree
1/2 cup plain greek yoghurt
2 eggs
1 teaspoon vanilla extract
1 cup dark chocolate chips or chunks
CRUMBLE
1/4 cup brown sugar
1/2 cup chopped pecans
1/2 cup unsweetened flaked coconut
3 tablespoons cooked quinoa
1/8 teaspoon cinnamon
2 tablespoon flour
2 tablespoons cold butter cut into chunks
Instructions
Preheat oven to 210C. Line a muffin tin with liners or spray with cooking spray.
To make the crumble. Add the brown sugar, pecans, coconut, 2 tablespoons quinoa, cinnamon and the flour to a bowl. Add the butter and using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large heavy crumbs are formed. Set aside
In a large mixing bowl whisk together the flour, quinoa, baking powder, baking soda, cinnamon, salt and brown sugar.
In another smaller bowl whisk together the coconut oil, mashed sweet potato, greek yogurt, eggs and vanilla.
Pour the wet into the dry and mix until just combined. Stir in the dark chocolate.
Spoon the batter into 12 muffin cups and then top with equal amounts of crumble. Bake for 5 minutes at 210C and after 5 minutes reduce the oven temperature to 160C. Bake another 20 minutes or until the muffins have popped up are are set in the centre.
Allow to cool 5 minutes and remove from the pan to eat or cool completely!