Chocolate Quinoa Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 8 regular or 14 mini
  • 1 cup (130g) cooked red or white quinoa (see notes below on how to cook quinoa)
  • 2 large eggs
  • 2 tablespoons your choice of milk
  • 2 tablespoons apple or pear puree
  • ¼ cup (50g) macadamia oil
  • 1 teaspoon vanilla
  • ½ cup (75g) rapadura or brown sugar
  • ⅓ cup + 1 tablespoon (45 g) raw cacao powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon bicarb soda
  1. Heat oven to 170 degrees and place paper liners into 8 out of a 12 hole muffin pan or 14 mini muffins
  2. Place cooked quinoa, eggs, milk, fruit puree, oil, vanilla and brown sugar in the bowl of a food processor and process until smooth (Thermomix speed 5 for 1 minute, stop wipe sides down then speed 8 for 30 seconds )
  3. Add cacao powder, baking powder and bicarb soda and process until combined (Thermomix speed 4 for 10 seconds, stop, wipe sides down, then speed 4 for 2 seconds)
  4. Scoop mixture into prepared cupcake pans
  5. Bake for 18-20 minutes for larger muffins or 10-12 minutes for mini muffins, or until when a skewer is inserted it comes out clean
  6. Serve with raspberry chia jam (see link above) or my special walnut, date and coconut icing (below)
  7. Store in fridge after 2 days
Recipe by Healthy Home Cafe at