Quinoa Applesauce Muffins

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: muffins

Course: Breakfast, Snack

Cuisine: South American

Author: Heather Nicholds

With a base of applesauce and cooked quinoa, these very moist muffins are super satisfying. If you want to make them over-the-top delicious, sprinkle a touch of brown sugar and cinnamon on each before putting them in the oven for a sweet, crunchy top.

Ingredients

2 Tbsp coconut oil, or margarine, melted, plus more for coating the muffin tin
1/4 cup flaxseed, ground
1/2 cup water
2 cups applesauce, unsweetened
1/2 cup unrefined sugar
1 tsp apple cider vinegar
2 1/2 cup whole grain flour
1 1/2 cup cooked quinoa
2 tsp baking soda
pinch sea salt
1/2 cup dried cranberries, or raisins

Instructions

Preheat the oven to 400°F. Coat a muffin tin with coconut oil, line with paper muffin cups, or use a nonstick tin.
In a large bowl, stir together the flaxseed and water. Add the applesauce, sugar, coconut oil, and vinegar. Stir to combine.
Add the flour, quinoa, baking soda, and salt, stirring until just combined. Gently fold in the cranberries without stirring too much. Scoop the muffin mixture into the prepared tin, about 1⁄3 cup for each muffin. Bake for 15 to 20 minutes, until slightly browned on top and springy to the touch.
Let cool for about 10 minutes. Run a dinner knife around the inside of each cup to loosen, then tilt the muffins on their sides in the muffin wells so air gets underneath. These keep in an airtight container in the refrigerator for up to 1 week or in the freezer indefinitely.

Notes

PREP TIP: When making quinoa for dinner, cook an extra 1/2 cup so you have leftovers to make these muffins.

Nutrition