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Sweet Potato Chocolate Chip Quinoa Crumble Muffins


A must try! Gluten-free muffins made with roasted sweet potato and chocolate chunks. Topped with a maple-infused quinoa crumble topping. Yes please and tank you!

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Rate this recipe 4.6/5 (7 Votes)


  • DRY:
  • 3/4 cup gluten-free all-purpose flour
  • 1/2 cup cooked quinoa
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons gluten-free baking powder
  • 1/8 teaspoon sea salt
  • WET:
  • 1/3 cup finely mashed sweet potato, roasted in oven for 30 minutes at 400°F, skin removed
  • 3 tablespoons Osteo Calm or milk of choice
  • 1 egg
  • 2 teaspoons vanilla extract
  • Add-ins:
  • 1/2 cup dark chocolate chips or chunks
  • 1/4 cup unsweetened flaked coconut
  • 1/4 cup cooked quinoa
  • 2 tablespoons coconut sugar
  • 1 tablespoon gluten-free all-purpose flour
  • 1 tablespoon melted coconut oil
  • 2 teaspoons maple syrup
  • 1 teaspoon cinnamon


Servings 6
Preparation time 15mins
Cooking time 45mins
Adapted from


Step 1

Preheat oven to 350°F. Line a muffin tin with six paper liners.

To prepare crumble: Add all ingredients to a bowl. Stir to mix, and throw in the fridge until ready to use.

In a large mixing bowl, whisk together the dry ingredients.

In another smaller bowl, whisk together the wet ingredients.

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

Spoon the batter into 6 muffin cups. Remove crumble from the fridge and break up with a fork. Top the muffins with the crumble.

Bake for 22 to 25 minutes.

Allow to sit in the pan for 2 minutes. Remove from the pan and transfer to a cooling rack for 30 minutes.

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