Women's Health : Sweet Potato Chocolate Chunk Crumble Muffins


cup gluten-free all-purpose flour
cup cooked quinoa
cup coconut sugar
1 teaspoon cinnamon
2 teaspoons gluten-free baking powder
⅛ teaspoon sea salt
⅓ cup finely mashed sweet potato, roasted in oven for 30 minutes at 400F, skin removed
3 tablespoons Osteo CALM
1 egg
2 teaspoons vanilla extract
cup dark chocolate chips or chunks
cup unsweetened flaked coconut
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


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

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

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

4.In another smaller bowl, whisk together the wet ingredients.

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

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

7.Bake for 2225 minutes.

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


Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 6
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