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Apple Quinoa Muffins

Name: Apple Quinoa Muffins
Prep time: 30

(12 votes, average: 4.42 out of 5)

30 min prep

18 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

These subtly sweet little Apple Quinoa Muffins are so moist and tasty it’s hard to believe they’re actually good for you. If, like me, you are prone to cooking batches of quinoa to use...

1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¾ cup brown sugar, 3 tablespoons reserved
¼ cup plus 2 tablespoons coconut oil, melted, or grape seed oil
1 large egg
1 cup Greek yogurt or buttermilk
1 cup cooked Quinoa
2 large Pink Lady or Golden Delicious apples, peeled cored and cut into ½-inch dice
½ cup chopped walnuts
3 tablespoons chopped prunes or raisins

Missing an Ingredient?

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Nutrition Facts

Calories

152 cals

Fat

8 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

1 g

Carbohydrates

18 g

Sugar

9 g

Fiber

2 g

Protein

3 g

Sodium

165 mg

Directions

Preheat the oven to 400 degrees. Grease and flour 18 muffin cups or line with cup liners.
In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt.
In a separate large bowl, mix together the brown sugar, coconut oil, egg, yogurt or buttermilk, and cooked quinoa until well combined. Add in the dry ingredients, and mix with a wooden spoon, just until absorbed.
Gently fold in the apples, walnuts and prunes.
Fill muffin tins ¾ full. Sprinkle the tops of the muffins with the reserved brown sugar. Bake for 15 to 17 minutes, or until the muffins are well golden and a toothpick stuck in the middle comes out clean.
Let cool for 3 minutes in the muffin tins, then transfer on a cooling rack. Eat warm or at room temperature. Keep in an airtight container for three days or tightly wrap with plastic and freeze for up to 4 months.

Chef Tips

To melt coconut oil, stand the jar in a bowl of hot water until it liquefies.

If you don’t have buttermilk on hand, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Mix and let sit for 5 minutes. Make a big batch of these muffins and save the rest in the freezer you’ll always have a snack on hand when you need it.

This recipe makes 18 small muffins, remember moderation is key!

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.

2 comments

Susan Egan says:

July 30, 2020 at 4:02 pm

I couldnt find whole wheat flour, much less pastry flour. What is the difference between pastry flour and all purpose flour?

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1. CookforYourLife says:
  
  August 6, 2020 at 1:03 pm
  
  Hi Susan! Certain flours seem hard to come by right now. Generally speaking, pastry flour contains less protein content, resulting in a lighter textured baked good. All-purpose flour is a fine substitute for whole wheat pastry flour in many of our recipes!
  
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