Preheat your oven to 180°C (350°F). Line a 12 hole muffin tin with cases.
In a medium bowl, mix together the cooked quinoa, spelt flour, baking powder, cinnamon and salt.
250 g cooked quinoa, 250 g spelt flour, 2 teaspoons baking powder, ¼ teaspoon ground cinnamon, ¼ teaspoon fine sea salt
In a large bowl, beat the eggs lightly with a whisk. Add the melted coconut oil, maple syrup, milk and vanilla extract and whisk together until combined.
2 large eggs, 100 g coconut oil, 125 ml pure maple syrup, 125 ml milk, 2 teaspoons vanilla extract
Pour the dry ingredients into the wet ingredients and mix gently with a wooden spoon or spatula until just combined.
Roughly chop the chocolate and add to the batter along with the blueberries. Stir to distribute.
125 g blueberries, 50 g dark chocolate
Divide the mixture between the 12 muffin cases. Bake for 25 minutes or until a skewer inserted into the centre of one of the muffins comes out clean and the tops of the muffins are golden brown.
Serve warm or cold. Especially good with a drizzle of warmed maple syrup!
I recommend cooking the quinoa well ahead of making these. Once cooked, lay it out on a tray to steam dry whilst it cools. You could even use one of those packets of precooked quinoa, if you wanted to.