Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins
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Half Baked Harvest · by Tieghan Gerard★ 4.1 (24)

Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins

NUTRITION · PER SERVING30M COOK
CAL 17%·PRO 13%
CARBS 44G51% OF CAL
5G FIBER17G OTHER21G TOTAL SUGAR
FAT 19G50% OF CAL
11G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist, slightly sweet muffins made with sweet potato and quinoa, topped with a crunchy coconut pecan crumble. Nutritious enough for breakfast or a wholesome snack.

mainamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 1/2 cups whole wheat pastry or white whole wheat flour (may sub all-purpose)
  • 1 cups cooked quinoa
  • 3 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil (melted)
  • 1/2 cup finely mashed sweet potato (you may also use mashed banana or pumpkin puree)
  • 1/2 cup plain greek yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips or chunks
  • 1/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup unsweetened flaked coconut
  • 3 tablespoons cooked quinoa
  • 2 tablespoon flour
  • 2 tablespoons cold butter (cut into chunks)
PREP
10M
SODIUM
53MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.