Go Back
–+ servings
apple quinoa muffins baked sitting on a serving plate
Print Recipe
No ratings yet

RECIPE CARD: Apple Quinoa Muffins (PRINTABLE)

Easy to make and flavor-filled, this apple quinoa muffin recipe yields a satisfying breakfast that is hearty, lightly spiced, and incredibly delicious.
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Appetizer, bread, Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 142kcal
Author: Tikare

Ingredients

  • 1 cup almond milk
  • 1 Tbsp ground flaxseeds
  • ¼ cup vegetable oil
  • ¼ cup agave nectar
  • ½ tsp. pure vanilla extract
  • 175 g. gluten-free flour mix, about 1 ¼ cups
  • 25 g. almond flour, about ¼ cup
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 1¼ cups cooked quinoa
  • ½ cup finely chopped apples

Instructions

  • Cook the quinoa in a medium saucepan, then set aside to cool to room temperature.
  • Bring the milk to room temperature, chop the apples or other fruits, and portion out the remaining flours and ingredients.
  • In a medium-sized bowl, whisk together the almond milk and ground flaxseed. Let the mixture sit for 1 minute.
    apple quinoa muffins liquid in a glass bowl
  • Then add the oil, agave nectar, and vanilla, and whisk until combined.
  • In a large bowl, whisk or sift together the gluten-free flour blend, almond flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
    apple quinoa muffins sifting
  • Add the wet ingredients to the dry and stir gently with a spatula just until combined.
    apple quinoa muffins batter in a glass bowl
  • Gently fold in the cooked quinoa and apples just until evenly distributed.
    apple quinoa muffins batter with apples in it
  • Let the batter sit for about 10 minutes before filling the pan.
    apple quinoa muffins batter in a glass bowl
  • Preheat the oven to 350°F (175°C) and line a 12‑cup muffin tin with paper liners or lightly grease with baking spray.
  • Spoon or scoop the batter into the prepared muffin cups, filling each about ¾ full.
    apple quinoa muffins in a muffin tin
  • Bake for about 20-22 minutes. A toothpick should come out clean when inserted in the middle of the muffin.
  • Let muffins cool in the pan for 5 minutes and transfer to a cooling rack to cool completely or eat slightly warm.
    apple quinoa muffins on a wire baking rack

Notes

  • Avoid overmixing. Stir just until the ingredients are combined to keep the muffins tender.
  • Let the batter rest. This gives the gluten-free flours time to absorb the liquid and helps the batter thicken.
  • Weigh the flours. A kitchen scale gives more consistent results, especially with gluten-free flour blends.
  • Toss the apples with flour. Coat the chopped apples lightly with some of the flour mix before folding them into the batter to help prevent excess moisture from collecting in the muffins.
Doneness Cues
The muffins are ready when:
  • The tops are lightly golden brown.
  • A toothpick inserted in the middle comes out clean.
  • The edges pull away slightly from the sides of the muffin tin.
  • The tops spring back up after being pressed instead of leaving a dent.
Storage
  • Room temperature storage: After cooling, let them cool completely, transfer to an airtight container lined with paper towels, and store for 3-4 days.
  • Refrigerating: Transfer to an airtight container lined with paper towels and keep for up to one week.
  • Freezing: After muffins have cooled completely, wrap each muffin separately in plastic wrap, then store in an airtight container for up to 3 months.
  • Thawing: Thaw your muffins overnight in the fridge or at room temperature for one or two hours. 
  •  

Nutrition

Serving: 12servings | Calories: 142kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Sodium: 165mg | Potassium: 106mg | Fiber: 3g | Sugar: 4g | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
QR Code linking back to recipe