Dessert

Cappucino Quinoa Muffins is for Dessert.

Cappucino Quinoa Muffins takes 20 minutes to prepare.

Cappucino Quinoa Muffins takes 22 minutes to cook.

Cappucino Quinoa Muffins makes 6 servings.

The ingredients for Cappucino Quinoa Muffins are:

1/2 c oat flour
1/2 c low fat muesli
1/3 c mascobado cane sugar
1 tsp sea salt
3/4 tsp baking powder
1/2 T ground flax seeds
1/2 c. cooked quinoa
1 egg
1/3 c. unsweetened almond milk
3 T. coconut oil, melted
1 T. espresso
1 tsp vanilla extract
1/2 c. dark chocolate chips
1/4 c. candied & salted cashews, chopped

Here is how you make Cappucino Quinoa Muffins:

Preheat oven to 350.Whisk together all dry ingredients (from flour to flax seeds on list).In separate bowl, mix together thoroughly all the wet ingredients.Add wet mixture to dry and combine thoroughly with a spatula.Stir in chocolate chips.Pour batter into 6 muffin tins; top each with chopped cashews.Bake at 350 for 22 minutes. Let cool in muffin tins for 5 min. then transfer to rack to cool completely.Serving Size: Makes 6 muffinsNumber of Servings: 6Recipe submitted by SparkPeople user KERRYA620.

The nutritional information for Cappucino Quinoa Muffins is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 297.4

• Total Fat: 14.0 g
• Cholesterol: 30.8 mg
• Sodium: 111.2 mg
• Total Carbs: 40.6 g
• Dietary Fiber: 3.3 g
• Protein: 5.9 g