Quinoa Muffins


A healthy breakfast muffin, snack or dessert with no dairy or wheat and low on sugar.

Ever tried baking with quinoa flour?  The grain is a lot like rice and is ground into a flour high in protein and a good source of vitamins and minerals.

1 1/2 cups quinoa flour
1 cup brown rice flour
1/2 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons vanilla
1 1/2 teaspoon cinnamon
1 1/3 cup applesauce
1 ripe banana mashed
1/3 cup canola oil
1/4 cup rice milk
1/2 cup chopped walnuts*
1/2 cup raisins*

*Substitutes: chocolate chips, dried cranberries, dried cherries,blueberries, pecans

Preheat oven to 350 degrees. Grease muffin tins with grapeseed oil spray or a healthy nonstick alternative.  Combine all ingredients in a large bowl.  Fill muffin tins 3/4 full and bake for 15 - 18 minutes or until tester comes out clean.  Or, for quinoa bread (much like banana bread), bake in a loaf pan for approx. 1 hour or until tester comes out clean.

Barb’s Tip: More sugar can be added but I like to serve these muffins warm with my favorite preserves with no added refined sugar. How sweet it is!

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