Quinoa Applesauce Muffins Recipes

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

SKINNY QUINOA MUFFINS: 3 WAYS

Steps:

• In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
• Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
• Just before baking, folding in your desired add-ins.
• Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
• Remove and let cool in the pan for 3 - 5 minutes then transfer to a wire rack and cool completely.
• Enjoy!

HEALTHY HONEY APPLESAUCE BLENDER MUFFINS

Steps:

• Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
• Add the egg, applesauce, milk and honey into a blender. Blend on high until smooth. Add the oats and blend again until smooth. Add remaining ingredients (minus the pecans) and blend again until combined.
• Fill each cup ¾ of the way full. Sprinkle with pecans if using and press down slightly so they stay in place. Add water to the cups that are unused.
• Bake on the center rack for 22 - 24 minutes until a cake tester inserted into the center comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave (and definitely drizzle with some honey or creamy peanut butter!)

CHOCOLATE QUINOA MUFFINS

Steps:

• Preheat your oven to 350 degrees F.
• In a large bowl or stand mixer (or a blender or food processor), put in all the ingredients and mix until well combined.
• Pour into muffin tins just over ½ full. Mist your muffin tin with oil, or line with silicone liners or foil liners to prevent sticking.
• Bake for 15-16 minutes until you press them and they spring back. The toothpick test doesn't work well on these as a bit of crumb will stick to the toothpick as they are so rich and moist.

QUINOA APPLESAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Sprinkle hazelnut flour over the apricots and set aside.
• Blend the baking soda, baking powder, salt, cloves and cinnamon with the quinoa flour.
• Separately mix together butter, sugar and egg.
• Combine all ingredients, adding the floured fruit at the end.
• Spoon into an oiled muffin tin and bake for 15 to 20 minutes, or until slightly spongy to the touch.

CARROT AND QUINOA MUFFINS

Steps:

• Preheat the oven to 350F. Line a muffin tin with foil or paper liners and set aside.
• Melt the coconut oil and set aside to cool to room temperature.
• In a large bowl, stir together the cooked quinoa, brown sugar, coconut oil, Greek yogurt, vanilla, eggs, carrots and walnuts.
• In a separate bowl, sift together the flours, baking soda and salt.
• Stir the dry ingredients into the wet ingredients, mixing until fully incorporated, but don't over stir mixture.
• Fill the muffin tins about ¾ full. If desired, you can sprinkle some uncooked quinoa over the muffins before baking for a cute look. For a little extra sweetness and a shiny top, you could sprinkle some granulated sugar on each muffin. Bake 18-20 minutes, until the tops are a nice golden color.
• Remove the muffins from the oven and cool completely on a wire rack. Muffins can be stored in an airtight container for up to 3 days at room temperature.
• These muffins freeze well and just need to be brought back to room temperature before enjoying.

BLUEBERRY QUINOA OAT MUFFINS {VEGAN, OIL-FREE, GF}

Steps:

• Preheat oven to 350F. Grease, spray or line all 12 cups of a standard muffin tin.
• In a large bowl, whisk together the applesauce, milk, syrup, flaxseed meal, cardamom, vanilla, and salt. Let stand for 5 to 10 minutes to thicken, then stir in the quinoa, oats and baking powder until well-blended.
• Gently stir in the blueberries. Divide mixture evenly between prepared muffin cups.
• Bake in the preheated oven for 25 to 30 minutes until golden brown and tops look and feel dry to the touch. Transfer to a cooling rack and cool in tin for at least 15 minutes before removing from tin. Serve warm or cool completely.