Healthy Gluten-Free Quinoa Muffins
These Healthy Gluten-Free Quinoa Muffins are the perfect balance of health and indulgence. They are moist, delicious, and packed with wholesome ingredients that will nourish your body and satisfy your cravings. Made with quinoa, fresh fruits, and a hint of exotic spices, these muffins are a delightful treat that you can enjoy any time of the day. With a touch of almond butter and a drizzle of honey, you’ll find yourself reaching for these muffins again and again!
The Upside of Healthy Gluten-Free Quinoa Muffins
Quinoa is a superfood that is rich in protein, fiber, and essential nutrients. It’s a fantastic gluten-free alternative that adds a unique texture and flavor to baked goods. In these muffins, the combination of quinoa, fruits, and spices creates a wholesome snack that’s not only delicious but also nourishing. Whether you’re looking for a quick breakfast on the go or a healthy afternoon snack, these muffins are your answer. Plus, they’re easy to make and perfect for meal prep!
Shopping List
- 2/3 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1/3 cup uncooked quinoa
- 3/4 cup apricot (125g), cubed
- 1/2 cup cherries (90g), pitted and halved, lightly heaping
- 3 1/2 tablespoons honey, divided
- 1 teaspoon ground cardamom
- 1 pinch sea salt
- 1/4 cup natural almond butter plus additional for drizzling
- 1/2 teaspoon fresh ginger, minced
- 2 large eggs
- Egg whites from 2 eggs
- 3 tablespoons pistachios, minced
Equipment Breakdown
- Mixing bowls: For combining wet and dry ingredients.
- Muffin tin: To shape and bake the muffins.
- Whisk: For blending the ingredients smoothly.
- Measuring cups and spoons: To ensure accurate ingredient quantities.
- Spatula: For folding ingredients together gently.
The Method for Healthy Gluten-Free Quinoa Muffins
Step 1: Cook the Quinoa
Start by rinsing the uncooked quinoa under cold water to remove any bitterness. In a small saucepan, combine the quinoa with 2/3 cup of unsweetened vanilla almond milk and a pinch of sea salt. Bring it to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Once cooked, set it aside to cool.
Step 2: Prepare the Muffin Batter
In a large mixing bowl, combine the cooled quinoa, 1 teaspoon of vanilla extract, 3 1/2 tablespoons of honey, ground cardamom, minced ginger, and almond butter. Mix well until all the ingredients are fully incorporated.
Step 3: Add the Eggs
Crack the two large eggs into the bowl along with the egg whites. Whisk them together with the quinoa mixture until smooth and well combined.
Step 4: Fold in the Fruits and Nuts
Gently fold in the cubed apricots, halved cherries, and minced pistachios into the batter. Be careful not to overmix; you want to preserve the texture of the fruits.
Step 5: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
Step 6: Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Drizzle a little additional almond butter on top of each muffin for extra flavor.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Keep an eye on them to avoid overbaking!
Step 8: Cool and Enjoy
Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
International Equivalents
- 1 cup = 240ml
- 1 tablespoon = 15ml
- 1 teaspoon = 5ml
- 1 ounce = 28.35 grams
Insider Tips
- For added sweetness, consider using maple syrup in place of honey.
- Feel free to mix in other fruits like blueberries or bananas for variety.
- If you prefer a more nutty flavor, try using a mix of almond and cashew butter.
- For a gluten-free flour option, you can substitute a small amount of almond flour for a denser muffin.
Freezer-Friendly Notes
These Healthy Gluten-Free Quinoa Muffins freeze beautifully! Once completely cooled, wrap them individually in plastic wrap and store them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or warm them in the microwave for a quick snack.
Common Questions
Can I use other types of milk instead of almond milk?
Absolutely! You can substitute with any non-dairy milk like coconut milk, soy milk, or even regular cow’s milk if you prefer. Just ensure it’s unsweetened to maintain the right flavor profile.
How do I know when the muffins are done baking?
Check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. If it comes out wet with batter, they need more time.
Can I substitute the fruits in this recipe?
Yes! You can use any fruits you have on hand or prefer. Berries, peaches, or even dried fruits like raisins or cranberries work well in this muffin recipe.
How long will these muffins last in the refrigerator?
These muffins can be stored in an airtight container in the refrigerator for about a week. Just reheat them in the microwave for a warm treat!
Next Up in Your Queue
- Roasted Sweet Potato Cranberry Quinoa Salad – A perfect side dish to complement those muffins.
- Pumpkin Patch Pull Apart Cinnamon Rolls – Because who can resist a delicious cinnamon roll?
See You at the Table
These Healthy Gluten-Free Quinoa Muffins are sure to become a staple in your kitchen. Packed with nutrients and bursting with flavor, they make for a delightful snack or breakfast option. Enjoy them fresh out of the oven or as part of your meal prep for the week. Whichever way you choose to savor them, these muffins are a step towards a healthier and happier you!
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Healthy Gluten-Free Quinoa Muffins
Ingredients
Equipment
Method
- Start by rinsing the uncooked quinoa under cold water to remove any bitterness. In a small saucepan, combine the quinoa with 2/3 cup of unsweetened vanilla almond milk and a pinch of sea salt. Bring it to a boil, then reduce the heat to low and cover. Let it simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Once cooked, set it aside to cool.
- In a large mixing bowl, combine the cooled quinoa, 1 teaspoon of vanilla extract, 3 1/2 tablespoons of honey, ground cardamom, minced ginger, and almond butter. Mix well until all the ingredients are fully incorporated.
- Crack the two large eggs into the bowl along with the egg whites. Whisk them together with the quinoa mixture until smooth and well combined.
- Gently fold in the cubed apricots, halved cherries, and minced pistachios into the batter. Be careful not to overmix; you want to preserve the texture of the fruits.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. Drizzle a little additional almond butter on top of each muffin for extra flavor.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. Keep an eye on them to avoid overbaking!
- Once baked, remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
Notes
- For added sweetness, consider using maple syrup in place of honey.
- Feel free to mix in other fruits like blueberries or bananas for variety.
- If you prefer a more nutty flavor, try using a mix of almond and cashew butter.
- For a gluten-free flour option, you can substitute a small amount of almond flour for a denser muffin.
