halfbakedharvest4.1
Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins
They are just slightly sweet, crazy moist, soft and chewy in the middle and crunchy on top.
👥 12 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Preheat oven to 425 degrees F. Line a muffin tin with liners or spray with cooking spray.
2
To make the crumble. Add the brown sugar, pecans, coconut, 2 tablespoons quinoa, cinnamon and the flour to a bowl. Add the butter and using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large heavy crumbs are formed. Set aside
cups whole wheat pastry or white whole wheat flour (may sub all-purpose)1 1/2flour2 tablespooncold butter (cut into chunks)2 tablespoons
3
In a large mixing bowl whisk together the flour, quinoa, baking powder, baking soda, cinnamon, salt and brown sugar.
cups whole wheat pastry or white whole wheat flour (may sub all-purpose)1 1/2flour2 tablespoon
4
In another smaller bowl whisk together the coconut oil, mashed sweet potato, greek yogurt, eggs and vanilla.
eggs2
5
Pour the wet into the dry and mix until just combined. Stir in the dark chocolate.
6
Spoon the batter into 12 muffin cups and then top with equal amounts of crumble. Bake for ⏱️ 5 minutes at 425 degrees and after ⏱️ 5 minutes reduce the oven temperature to 350 degrees F. Bake another ⏱️ 20 minutes or until the muffins have popped up are are set in the center.
7
Allow to cool ⏱️ 5 minutes and remove from the pan to eat or cool completely!
Nutrition Facts
calories
289 kcal
fat Content
18 g
serving Size
1 serving
fiber Content
3 g
sugar Content
19 g
sodium Content
68 mg
protein Content
6 g
cholesterol Content
32 mg
carbohydrate Content
41 g
saturated Fat Content
12 g
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