Description
Wholesome Quinoa Muffins packed with balanced nutrition and perfect for meal prep or a cozy snack.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 cup almond flour
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup almond milk
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup chopped nuts (optional)
- 1–2 tablespoons seeds (optional)
- 1/3 cup dried fruit (optional)
- 1/3 cup chopped dark chocolate (optional)
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon nutmeg (optional)
- Zest of lemon or orange (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Check the quinoa to ensure it’s fluffy; spread it out to cool if it’s wet.
- In a large bowl, mix together quinoa, applesauce, maple syrup, almond milk, and vanilla extract until combined.
- Sprinkle almond flour, baking powder, baking soda, and salt over the wet mix and fold in gently.
- If using, fold in nuts, seeds, dried fruit, chocolate, spices, or citrus zest.
- Spoon batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 20–25 minutes, checking doneness at 18 minutes.
- Let muffins cool in the tin for 5–7 minutes, then transfer to a wire rack to cool completely.
Notes
Muffins freeze well; consider batch-baking for busy mornings. For extra protein, stir in protein powder or add nuts and seeds.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: quinoa muffins, healthy muffins, gluten-free muffins