Sweet Potato Quinoa Muffins

These muffins are a great recipe to pack for lunch. When making quinoa for a meal, make a big batch, save some and then make this. Sweet potatoes and quinoa make these muffins a nutritional powerhouse. Sweet potatoes have a soothing effect on the stomach and effectively regulate blood sugar levels.

Are you managing food allergies? It often takes more than just avoiding consumption of foods that cause reactions. Some may want to see a dietitian. A dietitian can help replace trigger foods with nutritionally equivalent safe foods, ensuring the body is getting the proper nutrients it needs.

Photo Credit: A Healthier Michigan

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  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 cup cooked quinoa
  • 3 1/2 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/2 cup brown sugar
  • 1/4 cup coconut oil melted
  • 1/2 cup sweet potato cooked & mashed
  • 1/2 cup Greek yogurt
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/2 cup mini dark chocolate chips

Sweet Potato Quinoa Muffins

1. Preheat oven to 425 F. Prepare muffin tin with 12 liners.
2. In a large bowl mix flours, cooked quinoa, baking powder, baking soda, cinnamon and brown sugar.
3. In a separate bowl mix coconut oil, sweet potato, Greek yogurt, eggs and vanilla extract.
4. Pour wet ingredients into the dry ingredients and mix until well combined.
5. Add chocolate chips and combine well.
6. Pour mixture into muffin tins.
7. Bake for 5 minutes, then reduce the temperature to 350 F and bake another 20 - 25 minutes. Enjoy!

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