Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins

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
• 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)

Steps

1. 1

   Preheat oven to 425 degrees F. Line a muffin tin with liners or spray with cooking spray.

2. 2

   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

3. 3

   In a large mixing bowl whisk together the flour, quinoa, baking powder, baking soda, cinnamon, salt and brown sugar.

4. 4

   In another smaller bowl whisk together the coconut oil, mashed sweet potato, greek yogurt, eggs and vanilla.

5. 5

   Pour the wet into the dry and mix until just combined. Stir in the dark chocolate.

6. 6

   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.

7. 7

   Allow to cool 5 minutes and remove from the pan to eat or cool completely!