Name: Sweet Potato Quinoa Muffins
Prep time: 10 min
Cook time: 25 min
Yield: 12
Ingredients: 3/4 cup whole wheat flour; 3/4 cup all-purpose flour; 1 cup cooked quinoa; 3 1/2 tsp. baking powder; 1/8 tsp. baking soda; 1 tsp. cinnamon; 1/2 cup brown sugar; 1/4 cup coconut oil (melted); 1/2 cup sweet potato (cooked & mashed); 1/2 cup greek yogurt; 2 eggs; 1 tsp. vanilla extract; 1 cup chocolate chips

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Quinoa muffins with sweet potato, cinnamon and chocolate chips.

I don’t have to tell you that quinoa is very popular lately. The internet is full of new recipes introducing this type of grain. I’m actually new to these edible seeds and I’m still looking for new ideas what to do with quinoa.

I noticed that quinoa is simple used in every dish: breakfast, snacks, dinners, bread and even desserts. I made Pistachio Quinoa and Cranberry Granola with uncooked seeds and it was very delicious. At first I wanted to eat uncooked then I decided to give it a try with cooked quinoa in my Taco Zucchini Quinoa Casserole. Both recipes came out amazingly tasty.

When I saw a dessert with quinoa my mind was surprised in a nice way. I thought it will be nice to use it in some breads or desserts. These sweet potato quinoa muffins were perfect for me to make. I’ve never made muffins with sweet potato but I’m trying to sneak some veggies here and there in my children’s food.

These quinoa muffins came out so tasty. I like them with a perfect moistness and perfect amount of chocolate. Some cinnamon flavor and sweet potato that you can’t really know that veggie is in there. I’ll be looking for more sweet potato muffins or even breads.

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Sweet Potato Quinoa Muffins by ilonaspassion.com

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Sweet Potato Quinoa Muffins

Prep Time10 mins

Cook Time25 mins

Servings:

Author: Ilona

Ingredients

3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 cup cooked quinoa
3 1/2 tsp. baking powder
1/8 tsp. baking soda
1 tsp. cinnamon
1/2 cup brown sugar
1/4 cup coconut oil melted
1/2 cup sweet potato cooked & mashed
1/2 cup greek yogurt
2 eggs
1 tsp. vanilla extract
1 cup chocolate chips

Instructions

Preheat oven to 425 F. Prepare muffin tin with 12 liners.
In a large bowl mix flours, cooked quinoa, baking powder, baking soda, cinnamon and brown sugar.
In a separate bowl mix coconut oil, sweet potato, greek yogurt, eggs and vanilla extract.
Pour wet into the dry ingredients and mix until well combined.
Add chocolate chips and combine well.
Pour into muffin tins.
Bake for 5 minutes, then reduce the temperature to 350 F and bake another 20 - 25 minutes.

Notes

Adapted from Half Baked Harvest

Nutrition Facts

Sweet Potato Quinoa Muffins

Amount Per Serving

Calories 0

% Daily Value*

Monounsaturated Fat 0g

Potassium 0mg0%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.

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How do you like your quinoa seeds in main dish or breakfast?

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Comments

June @ How to Philosophize with Cake
June 3, 2015 at 6:54 PM
Those look fantastic! I’m a huge fan of sweet potato, so I’m sure I’d love these muffins 🙂
- Ilona
  June 16, 2015 at 7:54 PM
  Definitely you can try them, they are good.
Stephanie
July 29, 2015 at 12:44 PM
Do the sweet potatoes and quinoa have to be cold or just room temperature before I add them?
- Ilona
  July 29, 2015 at 8:18 PM
  They should be in room temperature.
Jolene Saiz
September 2, 2015 at 11:12 PM
I dont care for coconut. Is there another option.
- Ilona
  September 3, 2015 at 9:35 AM
  I would use melted butter or any other oils are fine, for example canola.
Charlie's Mom
September 9, 2015 at 7:27 PM
Is the batter supposed to be so thick? It looks more like cookie dough batter than a muffin batter
- Ilona
  September 10, 2015 at 9:03 AM
  It was thick but not very thick. Please Let me know how they came out for you.
Charlie's Mom
September 12, 2015 at 1:56 PM
Muffins came out pretty good, the family is eating them so they can’t be that bad, right 🙂 Next time I’d definitely need a thinner, smoother batter and less chocolate chips. Don’t get my wrong, I LOVE chocolate chips but a cup over powered the sweet potato. I’d use a little more cinnamon as well. Or swap the sweet potato for pumpkin. Thanks for the recipe!
- Ilona
  September 17, 2015 at 12:19 PM
  I am happy that you liked them:) I like sneaking veggies in baked goods so my younger son will eat some vegetables. Go ahead and make changes how you prefer. I love to experiment too:)) Tomorrow I will be posting Sweet Potato Mini Donuts. My family liked them even better than these muffins. Maybe you’ll be interested too. Thank you so much for trying my recipe and visiting my blog!
Sarah B
April 18, 2016 at 4:26 PM
How important is the yogurt? I’m dairy free. Can I sub with cream of coconut? Or do I need the acidity? Thanks !
- Ilona
  April 19, 2016 at 2:38 PM
  You can substitute with cream of coconut. The yogurt just adds a little moisture so the muffins are not dry.

Sweet Potato Quinoa Muffins