Wednesday, February 06, 2013

Chocolate Cupcakes or Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I can't take credit for these cupcakes. A lady at church has been bringing in a similar version for our coffee break time (yes our church breaks for coffee/tea and treats halfway through the service.)  No one seems to notice that they are gluten free as they don't last long.   I don't know exactly what her recipe looks like but I do like the recipe by Cake on the Brain.  I only altered it a little to cut out the grains completely (baking powder) and the dairy.  This recipe turned out so well.  They are nice and light, chocolaty and don't taste a bit like quinoa.  I used the psyllium husk to ensure that they stay together but it may work with another egg instead.   Since quinoa is a seed these cupcakes are actually grain free and full of protein.
Note: If using white quinoa you may need omit the milk.  The red quinoa is more dry than the white so it requires a little more liquid.

Ingredients (makes 20 mini muffins and 14-15 large muffins)
  • 3/4 cup cocoa 
  • 1 1/4 cup palm sugar
  • 1/4 cup tapioca or arrowroot starch
  • 1/2 teaspoon baking soda
  • 1 tablespoon psyllium husk
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1/4 cup non dairy milk milk 
  • 1/3 cup grapeseed oil
  • 1/4 cup melted coconut oil
  • 1 teaspoon gluten free vanilla
  • 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 
  1. Preheat oven to 350 F.  Prepare muffin cups/tray.
  2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
  3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
  4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
  5. Fill cups until 3/4 way full.  
  6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
  7. Enjoy!

They are very light and yummy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.


  1. This was the first gluten/dairy/sugar free recipe I've tried and they are AWESOME! So moist and chocolatey. Definitely a keeper. Might try them with berries through them,
    Thanks, I love your page :)

    1. Thank you, I think they are awesome too. Do let me know how it goes with berries in them.

  2. Do you think 3 "flax" eggs could work for this recipe?

  3. These muffins are awesome! My husband and I just went gluten free and pretty much dairy and refined sugar free about a month ago after going through The Daniel Fast. These muffins are such a nice treat and to know they are good for you is good as well. We make a batch or two and have them for breakfast on the go or for a late night snack! Thanks for keeping up this blog. It is really helping to find new recipes that are working for our new way of eating!

  4. I used only 1/4 cup of cocoa and just threw all the ingredients into the blender then poured into the muffin tins - SO EASY!!
    Tested them on 3 unsuspecting kids (one was mine ;) ) that LOVED them and my older two (12 & 14) that did suspect something still LOVED them! Will definitely be baking them again.