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Healthy Gluten-Free Quinoa Muffins

These Healthy Gluten-Free Quinoa Muffins are bursting with flavor and packed with wholesome ingredients for a nutritious, delicious snack or breakfast!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Snack
Cuisine: Gluten Free
Keyword: Easy, Gluten-Free, Healthy, Muffins, Nutritious, Quinoa
Servings: 8 servings

Ingredients

  • 2/3 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup uncooked quinoa
  • 3/4 cup apricot cubed
  • 1/2 cup cherries pitted and halved, lightly heaping
  • 3 1/2 tablespoons honey divided
  • 1 teaspoon ground cardamom
  • 1 pinch sea salt
  • 1/4 cup natural almond butter
  • 1/2 teaspoon fresh ginger minced
  • 2 large eggs
  • 2 egg whites from eggs
  • 3 tablespoons pistachios minced

Instructions

  • Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing it lightly or lining it with muffin liners.
  • Rinse the uncooked quinoa under cold water. In a small pot, combine the quinoa with 1 cup of water and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed. Fluff with a fork and let it cool.
  • In a large mixing bowl, combine the unsweetened vanilla almond milk, vanilla extract, honey (reserving 1 tablespoon for later), almond butter, minced ginger, and eggs (both whole and egg whites). Whisk until smooth.
  • In another bowl, mix together the ground cardamom, sea salt, and cooked quinoa. Add this mixture to the wet ingredients, stirring until just combined.
  • Gently fold in the cubed apricots, halved cherries, and minced pistachios. Be careful not to overmix; a few lumps are okay!
  • Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Drizzle the reserved honey on top of each muffin for an extra touch of sweetness.
  • Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Enjoy them warm, or store them for later!

Equipment

  • Mixing Bowls
  • Measuring Cups and Spoons
  • Whisk
  • Baking tray or muffin tin
  • Oven mitts
  • Small pot
  • Fork

Notes

  • Rinse quinoa thoroughly to remove its natural bitter coating called saponin.
  • Avoid overmixing the batter to keep muffins light and fluffy.
  • Store cooled muffins in an airtight container; they freeze well for up to 3 months.