We are big fans of quinoa as a side dish here, but sometimes I overestimate what we need and am left with 1 or 2 cups of cooked quinoa for which I have no dinner or lunch plans. When this happens, I fold them into muffins!
I use my Flax Bran Muffin recipe and add some elements from the Applesauce Oatmeal Muffins to come up with something tasty.
This time I used coconut sugar (also known as palm sugar) because I figured the kids would enjoy the toffee quality it brings. I also ground my own soft wheat berries, hence the measurement in grams. I had 1 cup of quinoa and it worked fine, but don't hesitate to make the same recipe using up to 2 cups if that's what you've got. Finally, I used kefir in place of buttermilk, because that's what we've got in the house these days. These muffins rose very high so I think they liked the substitution.
INGREDIENTS
2 eggs
2 cups kefir or buttermilk
1 1/4 to 1 1/2 cups sugar (regular, raw or coconut)
1 cup unsweetened applesauce OR equivalent amount of cooked mashed sweet potato or pumpkin OR grated zucchini)
1/4 cup cooking oil or melted coconut oil (there are approx 13 g coconut oil to the TBSP so 52 g)
2 1/2 cups (300 g) whole wheat pastry flour (if desired, you can substitute 3/4 c. almond meal for 3/4 c flour)
3/4 cup ground flax seed (I use a coffee grinder and keep the whole flax seeds in the freezer)
1 cup oat bran
1 TBSP baking soda
1/2 tsp salt
2 tsp assorted spices (I do a mix of cinnamon, ginger, cloves or allspice)
1-2 cups cooked quinoa
1 cup chopped nuts (a combination of walnuts and pecans is nice) optional
1/2 TBSP crumble topping per muffin (optional)
DIRECTIONS
I use my Flax Bran Muffin recipe and add some elements from the Applesauce Oatmeal Muffins to come up with something tasty.
This time I used coconut sugar (also known as palm sugar) because I figured the kids would enjoy the toffee quality it brings. I also ground my own soft wheat berries, hence the measurement in grams. I had 1 cup of quinoa and it worked fine, but don't hesitate to make the same recipe using up to 2 cups if that's what you've got. Finally, I used kefir in place of buttermilk, because that's what we've got in the house these days. These muffins rose very high so I think they liked the substitution.
INGREDIENTS
2 eggs
2 cups kefir or buttermilk
1 1/4 to 1 1/2 cups sugar (regular, raw or coconut)
1 cup unsweetened applesauce OR equivalent amount of cooked mashed sweet potato or pumpkin OR grated zucchini)
1/4 cup cooking oil or melted coconut oil (there are approx 13 g coconut oil to the TBSP so 52 g)
2 1/2 cups (300 g) whole wheat pastry flour (if desired, you can substitute 3/4 c. almond meal for 3/4 c flour)
3/4 cup ground flax seed (I use a coffee grinder and keep the whole flax seeds in the freezer)
1 cup oat bran
1 TBSP baking soda
1/2 tsp salt
2 tsp assorted spices (I do a mix of cinnamon, ginger, cloves or allspice)
1-2 cups cooked quinoa
1 cup chopped nuts (a combination of walnuts and pecans is nice) optional
1/2 TBSP crumble topping per muffin (optional)
DIRECTIONS
- Preheat the oven to 375 degrees and prepare two 12-cup muffin tins
- In a large mixing bowl, lightly beat the eggs
- Add kefir, sugar, oil and applesauce. Stir until mixed.
- In a separate bowl, whisk together the flour, almond meal (if using), flax, oat bran, baking soda, salt and spices
- Add the dry ingredients to the wet and stir until just mixed
- Stir in the quinoa
- Add the nuts and stir briefly
- Spoon the batter into the muffin tins (I load them pretty full)
- Top each muffin with 1/2 TBSP crumble topping if using
- Bake for 15-20 minutes or until a toothpick comes out clean (it's usually closer to 20 or even 22 minutes)
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