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Double Chocolate Quin'ana Muffins

Quinoa flour? Puffs and flakes are a complete protein and are high in calcium and iron and while the coconut oil containing lauric acid infuses anti-microbial goodness into your system!

Cooking tip: no eggs or avoiding eggs in your baking? No problem! Combine 2 tbsp. (30 mL) ground flax seeds with ¼ cup (50 mL) hot water, let stand until sticky (about 2 minutes) use in place of 1 egg.

1  cup (250 mL) quinoa flour
½ cup (125 mL) quinoa flakes
¼ cup (50 mL) each: brown sugar, cocoa and dark chocolate chips
1 tsp. (5 mL) baking powder
3/4 cup (175 mL) mashed ripe bananas
1/2 cup (125 mL) coconut oil, melted
1 large egg or ¼ cup (50 mL) flax emulsion (see tip)
1/2 cup (125 mL) almond milk
2 tbsp. (30 mL) chia seeds

1/2 cup (125 mL) puffed quinoa
3 strawberries, hulled and quartered (to garnish)
12 chocolate chips, to garnish
1 tbsp. (15 mL) Puffed quinoa to garnish (optional)

Preheat oven to 375 degrees℉. Fill 12 muffin tins with paper liners or grease well. In a small bowl, whisk quinoa flour, quinoa flakes, sugar, cocoa, chocolate chips and baking powder; set aside.
In large bowl, whisk bananas, coconut oil, egg, almond milk and chia seeds until well combined.

Add flour mixture; stir until just incorporated. Gently fold in puffed quinoa. Divide batter evenly between the muffin tins. Garnish each with one piece of strawberry and one chocolate chip. Sprinkle with extra puffed quinoa if desired.

Bake 15 minutes, or until firm to the touch.
Let stand 5 minutes, remove from pan. Enjoy!