Ingredients:
1 1/2 Cups Quinoa Flour *
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
2 teaspoons Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
1/8 teaspoon Sea Salt
1 Cup Pumpkin Puree
1/2 Cup Melted Coconut Oil or Canola Oil
3/4 Cup Coconut or Brown Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1/4 Cup Any Milk
1/2 Cup Dark Chocolate Chips Plus a few extra for sprinkling on top
*See how to make Quinoa Flour in the Related Real Life section of my blog linked up at the top :)
1 1/2 Cups Quinoa Flour *
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
2 teaspoons Cinnamon
1/4 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
1/8 teaspoon Sea Salt
1 Cup Pumpkin Puree
1/2 Cup Melted Coconut Oil or Canola Oil
3/4 Cup Coconut or Brown Sugar
2 Large Eggs
1 teaspoon Vanilla Extract
1/4 Cup Any Milk
1/2 Cup Dark Chocolate Chips Plus a few extra for sprinkling on top
*See how to make Quinoa Flour in the Related Real Life section of my blog linked up at the top :)
Directions:
Prepare a standard sized muffin tin with butter, oil or non-stick spray. Whisk together the quinoa flour, cinnamon, nutmeg, ground ginger, baking powered, baking soda and sea salt. In a separate bowl whisk together the remaining ingredients, except for the chocolate chips. Pour the wet ingredients into the dry and mix both together just until they are combined. Fold in the dark chocolate chips. Spoon the batter evenly into the muffin molds and sprinkle a few extra dark chocolate chips on the tops. Bake the muffins in a pre-heated oven at 350 for 15 to 17 minutes rotating them half way through. The muffins will be done when a toothpick inserted in the middle comes out clean. Once the pumpkin chocolate chip muffins have cooled completely, store them in an air tight container at room temperature for a few days or in the freezer for long term.
Prepare a standard sized muffin tin with butter, oil or non-stick spray. Whisk together the quinoa flour, cinnamon, nutmeg, ground ginger, baking powered, baking soda and sea salt. In a separate bowl whisk together the remaining ingredients, except for the chocolate chips. Pour the wet ingredients into the dry and mix both together just until they are combined. Fold in the dark chocolate chips. Spoon the batter evenly into the muffin molds and sprinkle a few extra dark chocolate chips on the tops. Bake the muffins in a pre-heated oven at 350 for 15 to 17 minutes rotating them half way through. The muffins will be done when a toothpick inserted in the middle comes out clean. Once the pumpkin chocolate chip muffins have cooled completely, store them in an air tight container at room temperature for a few days or in the freezer for long term.
Makes 12 Quinoa Flour Pumpkin Chocolate Chip Muffins