Cranberry Chocolate Quinoa Muffins

Updated: Oct 14, 2019

Cranberry Chocolate Quinoa Muffins
General Information
  • TypeDesserts
  • DifficultyEasy
  • FlavorSweet
  • Estimated Time31 minutes
  • Yield16-18 muffins


  • Quinoa Flakes
    Quinoa Flakes
  • Cranberry
  • Cacao Powder
    Cacao Powder
  • Chicken Eggs
    Chicken Eggs
  • Honey
  • chocolate chips
    chocolate chips
  • Baking powder
    Baking powder
  • Vanilla extract
    Vanilla extract
  • coconut oil
    coconut oil
  • Whole-wheat flour
    Whole-wheat flour
  • 1 1/2 cups of Quinoa Flakes
  • 1/2 cup of Cranberry (dried)
  • 1/2 cup of Plain Yogurt
  • 2 tablespoons of Cacao Powder
  • 1 Chicken Eggs (or one flax egg)
  • 1 cup of Whole Milk (or non-dairy substitute)
  • 1/4 cup of Honey (or agave syrup)
  • 1/2 cup of Chocolate chips
  • 1/2 teaspoon of Baking Soda
  • 1 teaspoon of Baking powder
  • 1 teaspoon of Vanilla extract
  • 1/4 cup of Coconut oil
  • 1/2 cup of Whole-wheat flour


These dense and flavorful chocolate quinoa muffins are as good of an option for a wholesome breakfast as they are for a healthy dessert. They are made with versatile and nutritious quinoa flakes that not only add a pleasant texture, but also all essential amino acids and a wide range of other nutrients, like vitamins B, E, manganese, and copper. Being a source complete protein, flaked quinoa makes for a healthy addition to baked goods, especially when accompanied with other wholesome ingredients, like energy-boosting cacao or antibacterial cranberries.

  1. Preheat the oven to 400°F (200°C). In a large bowl, place the quinoa flakes, whole wheat flour, baking soda and powder, and cacao powder. Mix well.(3 minutes)
  2. In another bowl, mix the wet ingredients: milk, yogurt, vanilla extract, coconut oil, and honey. Give it a good mix.(3 minutes)
  3. Pour the wet ingredients into the bowl with the dry ingredients. Stir to combine.(3 minutes)
  4. Add the dried cranberries and chocolate chips and mix them in. You may garnish the muffins with some chocolate chips and quinoa flakes.(2 minutes)
  5. Transfer the batter into the muffin tin and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.(20 minutes)

These chocolate quinoa muffins with cranberries will keep fresh in the refrigerator for 2-3 days. If you don't have dried cranberries on hand, you can use any dried fruits, including goldenberries, raisins, or figs.