Raspberry Chocolate Chip Quinoa Muffins
These skinny raspberry chocolate chip quinoa muffins require just one bowl and are made without any eggs, dairy, gluten or oil. They're healthy, packed with flavor, and have the loveliest soft texture!
Servings 12 Servings
Preheat the oven to 350ºF. Line a muffin tin with paper liners (or grease with coconut oil) and set aside.
Beat together wet ingredients in a large mixing bowl. Add dry (minus raspberries and chocolate chips) and stir together until incorporated. Fold in raspberries and chocolate chips.
Divide batter evenly between the 12 muffin cups. Bake on the center rack for 20 - 23 minutes until a cake tester inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes then transfer to a wire rack and cool completely.
Serving: 1g | Calories: 157kcal | Carbohydrates: 24g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 181mg | Fiber: 2g | Sugar: 9g | Vitamin A: 15IU | Vitamin C: 1.8mg | Calcium: 69mg | Iron: 1.1mg