Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins
Oh, these muffins are loaded.
And with all good stuff too!
Like really good stuff. I still cannot believe it.
I mean, I put quinoa in a muffin.
This is a completely new concept to me. I was out hiking the other day and thought I should try putting some quinoa in a muffin with some chocolate.
Actually my first thought was, what if I caramelized the quinoa.
Honestly, I was not really sure it could be done, but I tried and it totally worked. Well, it worked in my mind, but some people may have just called it crispy quinoa. Whatever you call it, it was good, but only on its own. When I added it to the muffins, I am pretty sure the flavor was completely lost. The second time I made these (and the second round of photos, that I still despise!) I just went with plain quinoa and no one could tell the difference.
So I am not going to tell you to take the extra step of caramelizing the quinoa because it was not really a fun task and it took like twenty-five extra minutes, but sometime soon I will! Just not sure for what yet…..
But it’ll be good.
I kind of feel like lately I have shoved quite a few pretty decadent desserts at you guys. And while I have not one problem with that, I sort of felt like a healthier treat was well, overdue.
But don’t worry, I promise they don’t taste like those cardboard “healthy” muffins from the box or wherever you are getting them from.
They are just slightly sweet, crazy moist, soft and chewy in the middle and crunchy on top.
I threw in some mashed up sweet potato because these days I pretty much always have a baked sweet potato leftover in the fridge and I thought why not. I was going for healthy and nothing beats some orange veg! If you don’t have any leftover plain sweet potatoes you can easily swap in two medium bananas or some pumpkin puree. I have also tried doing half banana and half sweet potato and the results are delicious!
These are really easy to whip up. Just like any other muffin recipe, you mix the wet with the dry, but then there is the crumble. Yes, the crumble has some butter. But hey, what’s life without a little butter?
Not very fun.
Anyway, the crumble is my favorite part. Coconut, pecans, quinoa, brown sugar and a little cinnamon. It’s so good.
So good that these all got eaten before I could even get a shot of the chocolate insides before they were gone. That means just one thing, too many people in this house.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins
By halfbakedharvest
Course: Snack
Cuisine: American
Keyword: muffins
They are just slightly sweet, crazy moist, soft and chewy in the middle and crunchy on top.
Ingredients
- 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
Crumble
- 1/4 cup brown sugar
- 1/2 cup chopped pecans
- 1/2 cup unsweetened flaked coconut
- 3 tablespoons cooked quinoa
- 1/8 teaspoon cinnamon
- 2 tablespoon flour
- 2 tablespoons cold butter cut into chunks
Instructions
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Preheat oven to 425 degrees F. Line a muffin tin with liners or spray with cooking spray.
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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
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In a large mixing bowl whisk together the flour, quinoa, baking powder, baking soda, cinnamon, salt and brown sugar.
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In another smaller bowl whisk together the coconut oil, mashed sweet potato, greek yogurt, eggs and vanilla.
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Pour the wet into the dry and mix until just combined. Stir in the dark chocolate.
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Spoon the batter into 12 muffin cups and then top with equal amounts of crumble. Bake for 5 minutes at 425 degrees and after 5 minutes reduce the oven temperature to 350 degrees F. Bake another 20 minutes or until the muffins have popped up are are set in the center.
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Allow to cool 5 minutes and remove from the pan to eat or cool completely!
Or these were just too good to not devour while they were hot. Yeah, that’s probably it.
slightly sweet, crazy moist, soft and chewy in the middle and crunchy on top. <— so many elements going on. My kinda treat for sure!
Thanks Averie!
This is great! I loved the crumble part and the combination of coconut, pecans, quinoa, brown sugar and little cinnamon makes it more appetizing. Thanks for sharing!
Thank you so much!
I like the combination of flavors you used. And they are healthy. Win-win!
Thanks so much, Norma!
YUM!!! I wish I had one right now. It says in the crumble directions to divide 3 T quinoa. I see where you used 2 T but not the other. Just wondered if I was missing it.
Hey Charlotte! The last tablespoon is for sprinkling over top the crumble. I will head and fix the recipe now!!
Thanks!
Totally crushing over all the crunch this muffin has! LOVE!
Thanks Katrina!
quinoa in a muffin?! CARAMELIZED quinoa?! i’m so impressed, haha wow! i would never have thought to do this but they look absolutely beautiful, well done girl!
the hobbit kitchen x
Thanks Holly!
Dark chocolate, coconut, and sweet potato. Say no more!!
Thanks Sally! 🙂
These are loaded!! Just love them–and you are crazy, I absolutely love these pictures. Does the fact that these are healthy mean that I can eat a few at a time? 😉
Yes!! Seriously, who can only eat one tiny muffins! We need at least a few!
Thanks Laura!
These sound fabulous! Loving the idea of quinoa in there and who can resist a crumble top?
Thank you so much, Christina!
My kind of muffin, Tieghan!!! I love that you “loaded” it with all of this goodness!
Thanks Robyn!
I LOVE how healthy these are YUMMMMMMM! GREAT job on developing this recipe! Did this take a few tries? I love that there are veggies in here and they just sound soooo sweet and delicious! Great job Tieghan!
Yes, this one took 2! But so worth it! Thanks Sophia!
That is great! Sometimes I give up after one try, but that is a lame idea! LOL! I need to try again more often. Especially with baking, to me, baking is more complicated.
I’m game, I want all of them ever! I still have not tried adding quinoa to muffins but have been meaning to for ages. Between the sweet potato, chocolate, and coconut, my mind is going crazy and my taste buds are walking their way to Colorado to live with you!
Yes, please do! I need a girl around here! I am surrounded by guys!
Thanks Julia!
I love that quinoa is hidden inside, which basically qualifies this as a health food, which basically means I can eat an entire dozen in one sitting. LOVE that coconut crumble crunch topping! You’re speaking my love language, Tieghan!!
Yes, eating a dozen is mandatory! I mean, they are SO healthy! 🙂
Quinoa in a muffin!! I am loving this…now if only I had one sitting in front of me!
Thanks Steph!
I love every single thing about these muffins, especially the quinoa! What a great way to start the day!
Thanks so much, Kelli!
This is such a creative muffin recipe. I love the quinoa! Pinned.
Thanks pinning, Jennie!
These are amazing, T! I love how loaded and plump they are.
Thanks Ashley!
Crunchy, loaded muffins are the best! Especially when chocolate and coconut are involved. YUMNESS.
Thanks so much, Stephanie!
I’m in love with that crumble topping, gorgeous muffins!
Thank you, Laura!
It looks so delicious and I’d like to try baking some before I include it in our Thanksgiving menu. But sad to say, quinoa is not readily available in our country. Is it possible to substitute another ingredient for it? Any suggestions? Thank you so much.
Hey Rory!
I think you could try subbing couscous or rice, but the rice may be a bit big. Also, you can just swap the quinoa with flour. Should work perfectly! Hope this helps and I hope you love these!
So interesting, I’ve toasted quinoa but never tried caramelizing it. Love the sweet potato in these beautiful muffins – bet it adds some nice moistness fat-free!
Thanks so much., Jeanette! The sweet potato adds such great moistness!
Considering sweet potato, dark chocolate, and coconut are some of my favorite foods I am sooo in love with these muffins. Throw in some quinoa? I’m sold! These are awesome. And so are your photos! No photo bashing for you! 🙂
Thank you so much, Erin! You are so sweet!
These muffins look marvelous! Love everything that you put in them! So many of my favorites all in one recipe! Excited to try them!
Thanks Maegan!!
Gorgeous, as always. I just want to grab one through the screen!!
Thanks Aimee!
What a wonderful recipe! I want one right now!
Greetings / Gosia
Thank you!
Amazing recipe! I made these last night and I substituted the potato with pumpkin and banana (half and half). It turned out amazing. These muffins are extremely moist (if you bake them until they are ‘just right’) and they were bursting with so many flavours. The crumble on top really makes these delightful. They were also really light in colour….DELICIOUS!!! Great recipe!
Thanks so much, Becca! The half and half combo is so good!
So happy you loved these! 🙂
I love these healthified muffins!! You packed a ton of awesome things into them!! Great recipe, as always. 😉
Thank you so much!! I could not believe how good they turned out!
it’s like you can read my mind, and know exactly what I’m craving. dang these look like perfection! can’t wait to try 🙂 love your creativity in all your recipes…it’s so inspiring!
ha! Thank you so much, Kelsey!! Hope you love these! 🙂
These sound wonderful! Love all the healthy add-ins, & the photos are gorgeous!
Thanks you so much, Allie!
Love it when healthy beautifully meets decadent! Awesome muffins, fantastic photos! Pinning ASAP!
Thank you, Shelly!
So creative, and what a perfect way to start the morning!
Thank you so much, Deborah!
Just starting to eat differently to lose weight and be healthier.. Quinoa is new to me. These 12 muffins look so tiny. What is the calorie count and other nutritional facts for all these recipes. Please consider adding this info to all your recipes.
Hey Dee, I am really sorry, but for many reason I do not count calories therefore I do not like to put them with my recipes. I am VERY sorry I can be of no help to you. You can calculate the nutrition info online if desired. Again, sorry I could not help.
Hope you love these muffins!
I just made these- they are delicious! I had extra beyond my 12 muffins – my topping didn’t look like this because my quinoa was mixed in with the sugary, buttery stuff and I only had sweetened coconut , so i used a little less but they turned out very delicious! any idea calories and stuff? The topping directions says quinoa divided but i was not sure what for?
Hey Carolyn,
So happy you enjoyed these!! I do not know the calories as I do not count calories, very sorry! I do know that you can calculate them online.
As foe the quinoa,it is divided so that you can sprinkle a little on top before baking. I will go double check my recipe and make sure it is correct.
Make these muffins once a week for lunches and snacks! They are awesome!
So happy you love them! Thanks!!
It said to whisk flour,quinoa,baking powder, baking soda,cinnamon SALT, and brown sugar but it doesn’t say how much salt.
just a pinch, so around 1/4 teaspoon. Hope you love these!
Hey – I love all of your recipes and have been eyeing this one for a while…I think im finally going to make them! I was wondering if you can suggest a non-dairy alternative to sub the yogurt for?
Thanks!
Hey!! Could you use coconut yogurt? If not, replace the yogurt with equal amounts of your favorite non-dairy milk. Hope you love these! Have a happy New Year!
Soy milk can be substituted for the yogurt OR Allow a can of full-fat coconut milk to settle for 1/2 hour. The coconut cream will rise to the top and can easily be skimmed off. Coconut cream can substitue yogurt nicely using 1:1 ratio
I meant SOY YOGURT NOT SOY MILK
I made these beautiful muffins with a few modifications, and they baked up wonderfully. I did not have quinoa so I substituted amaranth, adding it to the wet ingredients rather than the dry. I also lacked pecans, using walnuts instead, and for the chocolate I substituted a half cup of walnuts and a half cup of chopped dried apricots. They rose perfectly with a pleasantly chewy crust. Awesome.
A fascinating discussion is definitely worth comment. I do think that you should write more about this subject, it
may not be a taboo subject but generally folks don’t discuss these topics.
To the next! Many thanks!!
What is whole wheat pastry? Where do you find it in the grocery store?
HI! It is just a lighter form of whole wheat flour. It can be found at any grocery store. That said you can also use all-purpose flour. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
What is the % Daily Value of the muffins?
Hey Brenda, I am sorry, I do not have that info. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi I don’t see salt in the recipe but in the instructions it says salt
Thank you
Hey Belinda,
Just add a pinch of salt:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Yum,now one of my favorite muffin recipes! The cake is not overly sweet. I used Ghirardelli 60% cacao chocolate chips which are recommended by Cooks Illustrated and 1/4 cup + 2 T dry quinoa cooked in 3/4 cup water using the cookieandkate.com method. Thanks for such a good recipe.
Hey Marry,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan