Ingredients

• 102g (¾ cup) Quinoa Flour
• 102g (¾ cup) Sweet White Sorghum Flour
• 27g (⅓ cup) Unsweetened Natural Cocoa Powder
• 13g (2 tbs) Ground Flaxseed
• 2 tsp Double-Acting Baking Powder
• ½ tsp Baking Soda
• ¼ tsp Salt
• 240g (1 rounded cup) Plain, Unsweetened Vegan Yogurt (I used So Delicious coconut)
• 1¼ cups Unsweetened Vanilla Almond Milk
• 1 tbs Vanilla Extract
• 1 tsp Liquid Stevia Extract

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray your cupcake tin with cooking spray (or use silicone muffin liners, these cupcakes will stick to paper liners).
• In a small bowl, whisk together the quinoa flour, sorghum flour, cocoa powder, flaxseed, baking powder, baking soda, instant coffee, and salt.
• In a large bowl, whisk together the yogurt, almond milk, vanilla extract, and stevia extracts.  Whisk until completely smooth.  Dump the dry ingredients into the wet ingredients and whisk until the batter is even.
• Scoop the batter into the cupcake tins and bake for ~17-18 minutes, or until surface of the cupcakes spring back when tapped. Let cool in the pan for ~1 hour, then transfer to a wire cooling rack to cool completely.  Serve and enjoy!  To store, place in a tightly sealed container in the fridge for up to 5 days.

Recipe Notes

If you want a sweeter, more chocolatey muffin, feel free to add ½ cup of mini chocolate chips (or No-Sugar-Added Chocolate Chips) + ½ tsp of Instant Coffee to the recipe!