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charisstomasweet potato, quinoa and dark chocolate coconut crumble crunch muffins
https://www.halfbakedharvest.com/sweet-potato-quinoa-dark-chocolate-coconut-crumble-crunch-muffins/
They are just slightly sweet, crazy moist, soft and chewy in the middle and crunchy on top.
prep time- 10 bake time- 20 servings 12
Ingredients
1 ½ cups whole wheat pastry or white whole wheat flour may sub all-purpose
1 cups cooked quinoa
3 ½ teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon cinnamon
½ cup brown sugar
¼ cup coconut oil melted
½ cup finely mashed sweet potato you may also use mashed banana or pumpkin puree
½ cup plain greek yogurt
2 eggs
1 teaspoon vanilla extract
1 cup dark chocolate chips or chunks
Crumble
¼ cup brown sugar
½ cup chopped pecans
½ cup unsweetened flaked coconut
3 tablespoons cooked quinoa
1/8 teaspoon cinnamon
2 tablespoon flour
2 tablespoons cold butter cut into chunks
Instructions
Preheat oven to 425 degrees F. Line a muffin tin with liners or spray with cooking spray.
1. To make the crumble. Add the brown sugar, pecans, coconut, 2 tablespoons quinoa, cinnamon and the flour to a bowl. Add the butter and using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large heavy crumbs are formed. Set aside
2. In a large mixing bowl whisk together the flour, quinoa, baking powder, baking soda, cinnamon, salt and brown sugar.
3. In another smaller bowl whisk together the coconut oil, mashed sweet potato, greek yogurt, eggs and vanilla.
https://www.halfbakedharvest.com/sweet-potato-quinoa-dark-chocolate-coconut-crumble-crunch-muffins/
They are just slightly sweet, crazy moist, soft and chewy in the middle and crunchy on top.
prep time- 10 bake time- 20 servings 12
Ingredients
1 ½ cups whole wheat pastry or white whole wheat flour may sub all-purpose
1 cups cooked quinoa
3 ½ teaspoons baking powder
1/8 teaspoon baking soda
1/8 teaspoon cinnamon
½ cup brown sugar
¼ cup coconut oil melted
½ cup finely mashed sweet potato you may also use mashed banana or pumpkin puree
½ cup plain greek yogurt
2 eggs
1 teaspoon vanilla extract
1 cup dark chocolate chips or chunks
Crumble
¼ cup brown sugar
½ cup chopped pecans
½ cup unsweetened flaked coconut
3 tablespoons cooked quinoa
1/8 teaspoon cinnamon
2 tablespoon flour
2 tablespoons cold butter cut into chunks
Instructions
Preheat oven to 425 degrees F. Line a muffin tin with liners or spray with cooking spray.
1. To make the crumble. Add the brown sugar, pecans, coconut, 2 tablespoons quinoa, cinnamon and the flour to a bowl. Add the butter and using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large heavy crumbs are formed. Set aside
2. In a large mixing bowl whisk together the flour, quinoa, baking powder, baking soda, cinnamon, salt and brown sugar.
3. In another smaller bowl whisk together the coconut oil, mashed sweet potato, greek yogurt, eggs and vanilla.
