Quinoamuffins Recipes

SKINNY QUINOA MUFFINS: 3 WAYS

Skinny Quinoa Muffins: 3 Ways image

All we have to do is make our basic muffin batter which is just oats, quinoa flakes, a touch of coconut sugar and some baking powder, then add in our wet ingredients which is applesauce, non-dairy milk and eggs. That's it.

Provided by Alyssa

Categories Snack

Time 27m

Number Of Ingredients 15

Ingredients

1 1/2 cups oat flour*
1/2 cup quinoa flakes
1/4 cup oats
3 tablespoons coconut sugar (or brown sugar)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsweetened applesauce
1/2 cup + 2 tablespoons non-dairy milk
1 egg
1/2 cup - 1 cup blueberries
Zest of 1 lemon
1 cup shredded carrots
1/ w cup chopped walnuts
1/2 cup coconut flakes
1/2 cup dark chocolate chips

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!

Nutrition Facts : ServingSize 1 muffin, Calories 134.69 kcal, Carbohydrate 22.91 g, Protein 4.7 g, Fat 2.91 g, SaturatedFat 0.55 g, Cholesterol 18.19 mg, Sodium 91.99 mg, Fiber 2.02 g, Sugar 4.61 g

QUINOA MUFFINS

Quinoa Muffins image

Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 10

Ingredients

1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

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.

QUINOA MUFFINS

Quinoa Muffins image

Make and share this Quinoa Muffins recipe from Food.com.

Provided by Vino Girl

Categories Quick Breads

Time 1h3m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more
vegetable oil, for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

Steps:

Preheat oven to 350°F
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.
Store in an airtight container up to 5 days.

Nutrition Facts : Calories 255, Fat 6.5, SaturatedFat 1.1, Cholesterol 17, Sodium 257.3, Carbohydrate 44.2, Fiber 1.8, Sugar 17.8, Protein 5.4

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