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Homemade Healthy Gluten-Free Quinoa Muffins photo

Healthy Gluten-Free Quinoa Muffins

Gluten-free quinoa muffins with roasted apricots and cherries, sweetened with honey and bound with almond butter and eggs.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 11 muffins
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2/3 cupunsweetened vanilla almond milk
  • 1 teaspoonvanilla extract
  • 1/3 cupquinoauncooked
  • 3/4 cupapricot 125 g cubed
  • 1/2 cupcherries 90 g pitted and halved, lightly heaping
  • 3 1/2 tablespoonshoneydivided
  • 1 teaspoonground cardamom
  • 1 pinchsea salt
  • 1/4 cupnatural almond butterplus additional for drizzling
  • 1/2 teaspoonfresh gingerminced
  • 2 large eggs
  • Egg whitesfrom 2 eggs
  • 3 tablespoonspistachiosminced

Equipment

  • small pot
  • Medium bowl
  • Baking Sheet
  • Parchment Paper
  • muffin tin (12-cavity)
  • Microwave-safe Bowl
  • Cooling rack
  • Knife

Method
 

Instructions
  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
  2. In a small pot, bring the 2/3 cup unsweetened vanilla almond milk and 1 teaspoon vanilla extract to a boil over medium-high heat.
  3. Add the 1/3 cup uncooked quinoa, stir, reduce heat to low, cover, and simmer until the quinoa has absorbed the liquid, about 25 minutes.
  4. While the quinoa cooks, toss the 3/4 cup cubed apricots, 1/2 cup pitted and halved cherries, and 1/2 tablespoon of the honey in a medium bowl. Spread the fruit in a single layer on the prepared baking sheet.
  5. Roast the fruit in the 450°F oven until the fruits release their juices and begin to lightly brown, about 13 to 15 minutes. Remove from the oven and set aside to cool.
  6. When the quinoa is done, transfer it to a medium bowl, stir in 1 teaspoon ground cardamom and a pinch of sea salt, then refrigerate (or set aside) until the quinoa is no longer hot and has cooled down to at least slightly warm or room temperature.
  7. Lower the oven temperature to 425°F. Generously spray a 12-cavity muffin tin with cooking spray.
  8. In a large microwave-safe bowl, melt the 1/4 cup natural almond butter until smooth (about 1 minute). Stir in the remaining 3 tablespoons honey and the 1/2 teaspoon minced fresh ginger.
  9. Stir the slightly cooled quinoa into the almond butter mixture until well combined.
  10. In a separate medium bowl, whisk together the 2 large eggs and the egg whites from 2 eggs. Pour the eggs into the quinoa mixture and stir until combined (the mixture will be a bit soupy).
  11. Divide the quinoa mixture among 11 of the muffin cavities, filling each cavity about halfway.
  12. Evenly divide the roasted apricot-and-cherry mixture among the filled cavities, pressing the fruit gently into the batter. Sprinkle the tops with the 3 tablespoons minced pistachios.
  13. Bake at 425°F until the muffins have risen and the tops are set, about 12 to 14 minutes.
  14. Remove the muffins from the oven. Immediately run a thin, sharp knife around each muffin to loosen, then remove them from the tin and transfer to a cooling rack to cool completely.
  15. Drizzle with additional almond butter if desired and serve.