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Quinoa Applesauce Muffin Recipe

Easy Healthy Low Fat Gluten Free Breakfast Muffin Recipe

Quinoa Applesauce Muffins

When I tasted a friend's quinoa muffins (from a Martha Stewart recipe) with cooked quinoa, I just had to develop a healthy gluten free vegan low fat quinoa applesauce breakfast muffin recipe.

Four tries and many densely packed muffins later, I finally got delicious moist quinoa muffins. I had taken to making half batches so we wouldn't have to eat so many hockey pucks.

The big secret? Less quinoa, less flour, more liquid for perfect quinoa muffins.

Total prep & cook time: 40 Min

12 medium muffins

Nutrition Data, 86g Serving: 168 cal, 26g carb, 6g fat, 318mg sodium, 2g fiber, 3g protein, 5g Sugars, low Cholesterol, good source Manganese. Estimated glycemic load 15

Dry Ingredients:

  • 1 1/2 c all purpose gf flour mix
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp xanthan gum (unless the gf flour mix already has it)
  • 1/2 tsp salt
  • Optional: 1/2 cup chopped walnuts

Wet Ingredients:

  • 1 cup almond or soy milk plain unsweetened
  • 2 Tbsp coconut oil
  • 2 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 Tbsp gr flax seed or egg replacer
  • 1/3 cup granulated sugar
  • 1/2 cup applesauce
  • 1 cup cooked quinoa
  • Optional: 1/2 cup dried currants
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Directions:

  1. Assemble all ingredients and chop walnuts, if using
  2. Heat milk and oil in a medium saucepan. Add gr flax seed or egg replacer, lemon juice, vanilla, vinegar, applesauce, sugar, quinoa and optional currants. Mix well using a whisk or stick blender.
  3. Stir in cooked quinoa and currants if using. Let mixture sit for 1 hour
  4. Preheat oven to 375 degrees F.
  5. Oil twelve muffin cups or line with parchment muffin liners
  6. Measure all dry ingredients into a large mixing bowl. Use a whisk, a fork, or your fingers to mix thoroughly, smashing any lumps. Add chopped walnuts, if using.
  7. Add wet to dry ingredients and mix until completely combined
  8. Spoon batter into muffin cups and bake at 375 degrees F for 20 minutes. Muffin tops should be lightly browned and spring back when pressed with your finger. If not, bake for another 5 to 10 minutes.
  9. Loosen and tilt the muffins in their cups and let them cool for a few minutes before transferring to a rack to cool
  10. Allow to cool completely before eating
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Recipe Tips:

Previously, this recipe called for 1 1/2 cups cooked quinoa. On re-testing, I found that 1 cup was enough, if it was soaked with the wet ingredients, and gave a lighter texture. If you want to add the extra 1/2 cup, and not soak, you'll get a more solid muffin.

These quinoa muffins are best with currants (imho) to replace the nuts. But the nuts give them a protein boost, plus they add a nice taste & texture with the cooked quinoa.

Gluten free muffins bake best in a hot oven; they need a quick start on rising. If your oven is a little "slow", as mine is, raise the heat setting 15 to 25 degrees F.

All gf baking is best cooled completely before eating, as it preserves the delicate crumb of gf goodies. The only exception really is Corn Bread, which is alway best eaten hot!

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More Tasty GF Muffins:

More Gluten Free Baking:

Almond Cake - GF Vegan
Protein Ebook
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