I was quite surprised how well quinoa flour and chocolate go together.  These muffins are light and airy and the chips give them a big chocolate boost.  Quinoa flour has superior nutritional value to wheat flour so who says you can’t have your cake and eat it too.   

Makes 12

1½ cup quinoa flour

1 cup granulated sugar

4 tablespoons cocoa powder

½ teaspoon baking soda

½ teaspoon Kosher salt

1 1/3 cup whole milk 

2/3 cup light olive oil or canola oil

1 large egg

2 teaspoons vanilla extract

⅓ cup semi-sweet or bittersweet chocolate chips

  Powdered sugar for dusting

• Preheat the oven to 350 degrees.
• Line a standard size 12 muffin pan with paper liners.
• Mix all the dry ingredients in a bowl.
• Mix all the liquid ingredients in another bowl.
• Mix everything together with a whisk, until you have a smooth batter.
• Divide evenly between the muffin cups.
• Sprinkle the chocolate chips equally among the muffins.
• Bake for 18 to 20 minutes or until a toothpick inserted comes out clean.
• Let cool on a wire rack.