Chocolate Cupcakes or Muffins (Dairy, Gluten/Grain and Refined Sugar Free)

I can't take credit for these cupcakes. A lady at church has been bringing in a similar version for our coffee break time (yes our church breaks for coffee/tea and treats halfway through the service.)  No one seems to notice that they are gluten free as they don't last long.   I don't know exactly what her recipe looks like but I do like the recipe by Cake on the Brain.  I only altered it a little to cut out the grains completely (baking powder) and the dairy.  This recipe turned out so well.  They are nice and light, chocolaty and don't taste a bit like quinoa.  I used the psyllium husk to ensure that they stay together but it may work with another egg instead.   Since quinoa is a seed these cupcakes are actually grain free and full of protein.
Note: If using white quinoa you may need omit the milk.  The red quinoa is more dry than the white so it requires a little more liquid.

Ingredients (makes 20 mini muffins and 14-15 large muffins)

• 3/4 cup cocoa 
• 1 1/4 cup palm sugar
• 1/4 cup tapioca or arrowroot starch
• 1/2 teaspoon baking soda
• 1 tablespoon psyllium husk
• 1/2 teaspoon sea salt
• 4 eggs
• 1/4 cup non dairy milk milk 
• 1/3 cup grapeseed oil
• 1/4 cup melted coconut oil
• 1 teaspoon gluten free vanilla
• 1 1/2 cups cook quinoa (approximately 3/4 cup dry)* 

Directions

1. Preheat oven to 350 F.  Prepare muffin cups/tray.
2. In a large bowl combine cocoa, palm sugar, starch, baking soda, psyllium and salt.
3. In a blender combine eggs, milk, oils, vanilla and quinoa in that order and puree until very smooth. 
4. Pour liquid into dry bowl.  Using a wooden spoon, stir just until combined.
5. Fill cups until 3/4 way full.  
6. Bake for 25-30 minutes for large cupcakes and 12-15 minutes for mini cupcakes or until inserted toothpick comes out clean.
7. Enjoy!

They are very light and yummy!

* to cook quinoa soak it for 1-2 minutes to remove the saponin residue which causes the bitter taste and then cook with double the amount of water to quinoa.   Cook for approximately 20 minutes on a medium to low heat.