Cook quinoa according to packet directions. Set aside to cool.
Preheat oven to 190C and line 12 muffin tray holes with muffin cases.
Combine cooled quinoa with 1/4 cup cacao/cocoa powder and 1/4 cup coconut sugar. Stir through the eggs and spoon batter into the prepared muffin tray. Bake for 20-25 minutes, or until a skewer inserted into the centre comes out clean.
Combine remaining cacao/cocoa powder, remaining coconut sugar, and avocado in a blender until smooth, adding the coconut milk a little at a time to reach a smooth but firm icing consistency.
Top each cupcake with an even amount of the chocolate icing to serve.
Once cupcake is one serve. Store leftover cupcakes in the fridge in an airtight container for 2-3 days.
149 calories per serve
Wanting to get back into shape following the birth of your baby, we can help!
Apple and the Apple logo are trademarks of Apple Inc., registered in the U.S. and other countries. App Store is a service mark of Apple Inc., registered in the U.S. and other countries. | Google Play and the Google Play logo are trademarks of Google LLC.