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Oh, these muffins are loaded.

Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins |

And with all good stuff too!

Like really good stuff. I still cannot believe it.

Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins |

I mean, I put quinoa in a muffin.

This is a completely new concept to me. I was out hiking the other day and thought I should try putting some quinoa in a muffin with some chocolate.

Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins |

Actually my first thought was, what if I caramelized the quinoa.

Honestly, I was not really sure it could be done, but I tried and it totally worked. Well, it worked in my mind, but some people may have just called it crispy quinoa. Whatever you call it, it was good, but only on its own. When I added it to the muffins, I am pretty sure the flavor was completely lost. The second time I made these (and the second round of photos, that I still despise!) I just went with plain quinoa and no one could tell the difference.

So I am not going to tell you to take the extra step of caramelizing the quinoa because it was not really a fun task and it took like twenty-five extra minutes, but sometime soon I will! Just not sure for what yet…..

But it’ll be good.

Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins |

I kind of feel like lately I have shoved quite a few pretty decadent desserts at you guys. And while I have not one problem with that, I sort of felt like a healthier treat was well, overdue.

But don’t worry, I promise they don’t taste like those cardboard “healthy” muffins from the box or wherever you are getting them from.

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.

I threw in some mashed up sweet potato because these days I pretty much always have a baked sweet potato leftover in the fridge and I thought why not. I was going for healthy and nothing beats some orange veg! If you don’t have any leftover plain sweet potatoes you can easily swap in two medium bananas or some pumpkin puree. I have also tried doing half banana and half sweet potato and the results are delicious!

These are really easy to whip up. Just like any other muffin recipe, you mix the wet with the dry, but then there is the crumble. Yes, the crumble has some butter. But hey, what’s life without a little butter?

Not very fun.

Anyway, the crumble is my favorite part. Coconut, pecans, quinoa, brown sugar and a little cinnamon. It’s so good.

So good that these all got eaten before I could even get a shot of the chocolate insides before they were gone. That means just one thing, too many people in this house.

Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins |

Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Calories Per Serving: 289 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup unsweetened flaked coconut
  • 3 tablespoons cooked quinoa
  • 1/8 teaspoon cinnamon
  • 2 tablespoon flour
  • 2 tablespoons cold butter cut into chunks


  • Preheat oven to 425 degrees F. Line a muffin tin with liners or spray with cooking spray.
  • 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
  • In a large mixing bowl whisk together the flour, quinoa, baking powder, baking soda, cinnamon, salt and brown sugar.
  • In another smaller bowl whisk together the coconut oil, mashed sweet potato, greek yogurt, eggs and vanilla.
  • Pour the wet into the dry and mix until just combined. Stir in the dark chocolate.
  • 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.
  • Allow to cool 5 minutes and remove from the pan to eat or cool completely!
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Sweet Potato, Quinoa and Dark Chocolate Coconut Crumble Crunch Muffins |

Or these were just too good to not devour while they were hot. Yeah, that’s probably it.

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  1. 5 stars
    Yum,now one of my favorite muffin recipes! The cake is not overly sweet. I used Ghirardelli 60% cacao chocolate chips which are recommended by Cooks Illustrated and 1/4 cup + 2 T dry quinoa cooked in 3/4 cup water using the method. Thanks for such a good recipe.

    1. Hey Belinda,
      Just add a pinch of salt:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Brenda, I am sorry, I do not have that info. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

    1. HI! It is just a lighter form of whole wheat flour. It can be found at any grocery store. That said you can also use all-purpose flour. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  2. A fascinating discussion is definitely worth comment. I do think that you should write more about this subject, it
    may not be a taboo subject but generally folks don’t discuss these topics.

    To the next! Many thanks!!

  3. I made these beautiful muffins with a few modifications, and they baked up wonderfully. I did not have quinoa so I substituted amaranth, adding it to the wet ingredients rather than the dry. I also lacked pecans, using walnuts instead, and for the chocolate I substituted a half cup of walnuts and a half cup of chopped dried apricots. They rose perfectly with a pleasantly chewy crust. Awesome.

  4. Hey – I love all of your recipes and have been eyeing this one for a while…I think im finally going to make them! I was wondering if you can suggest a non-dairy alternative to sub the yogurt for?

    1. Hey!! Could you use coconut yogurt? If not, replace the yogurt with equal amounts of your favorite non-dairy milk. Hope you love these! Have a happy New Year!

      1. Soy milk can be substituted for the yogurt OR Allow a can of full-fat coconut milk to settle for 1/2 hour. The coconut cream will rise to the top and can easily be skimmed off. Coconut cream can substitue yogurt nicely using 1:1 ratio

  5. I just made these- they are delicious! I had extra beyond my 12 muffins – my topping didn’t look like this because my quinoa was mixed in with the sugary, buttery stuff and I only had sweetened coconut , so i used a little less but they turned out very delicious! any idea calories and stuff? The topping directions says quinoa divided but i was not sure what for?

    1. Hey Carolyn,

      So happy you enjoyed these!! I do not know the calories as I do not count calories, very sorry! I do know that you can calculate them online.

      As foe the quinoa,it is divided so that you can sprinkle a little on top before baking. I will go double check my recipe and make sure it is correct.

  6. Just starting to eat differently to lose weight and be healthier.. Quinoa is new to me. These 12 muffins look so tiny. What is the calorie count and other nutritional facts for all these recipes. Please consider adding this info to all your recipes.

    1. Hey Dee, I am really sorry, but for many reason I do not count calories therefore I do not like to put them with my recipes. I am VERY sorry I can be of no help to you. You can calculate the nutrition info online if desired. Again, sorry I could not help.

      Hope you love these muffins!