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7 quinoa raisin muffins recipe - gluten free via MOMables.com

Quinoa Raisin Muffins

Looking for a fun way to incorporate extra nutrition into breakfast? This quinoa raisin muffin recipe is one your family will love.

 quinoa raisin muffins recipe - gluten free via MOMables.com

MOMables is always coming up with new ways to sneak extra nutrition into foods for our picky eaters. Even non-picky eaters, because sometimes even I want to mix it up and try something in a new way too! 

I love incorporating quinoa into healthy lunches. It provides all nine essential amino acids, making it a complete protein. It’s also a great option for those who are gluten-free, as well as being a great source of iron and fiber.

It’s also a food that I’ve found a lot of people are intimidated to cook with. Don’t be! With this delicious muffin recipe, you’ll wonder why you never tried it before!

These muffins are great for a grab-and-go breakfast, packed in a lunch box, and even frozen to enjoy later.

The raisins add an element of sweetness, and the hint of spices smell heavenly straight from the oven. You and your kiddos won’t even know there’s all that protein hidden inside!

Quinoa Raisin Muffins Recipe - Gluten Free - MOMables.com

Quinoa Raisin Muffins

quinoa raisin muffins recipe - gluten free via MOMables.com
  • Author: MOMables.com
  • Yield: 12
  • Cuisine: Baking


  • 1 cup uncooked quinoa, rinsed
  • 1 3/4 cup all-purpose flour (If using gluten-free flour, add 1/2 teaspoon xanthan gum.)
  • 1/4 cup ground flax
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup raisins (we used golden)
  • 1 large egg
  • 3/4 cup milk (or nondairy substitute)
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened applesauce


  1. Preheat the oven to 350F. Spray muffin tins with cooking spray, and set aside.
  2. Cook the quinoa in a saucepan on your stovetop in 2 cups of water. Bring to a boil, cover, and reduce to a simmer. Cook until the water is absorbed. This will take approximately 15 minutes.
  3. In a medium bowl, mix together the flour, xanthan gum (if using), flax, sugar, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and raisins. Mix in 2 cups of the cooked quinoa. (Save any extra for another use/ meal.)
  4. In a small bowl, whisk together the egg, milk, vanilla, and applesauce. Add the liquid mix to the flour mixture, stirring until combined.
  5. Divide the batter evenly among the muffin tin cavities. Bake until a toothpick comes out clean and the tops are firm to the touch, about 25 to 30 minutes.
  6. Let the muffins cool for 5 minutes in the pan before transferring them to a cooling rack.



Chocolate Avocado Popsicles

You might be thinking “why are these SUPER pops?” Well, because they contain a delicious SUPERFOOD—Avocados!

Healthy Chocolate Avocado Popsicles that actually taste good!

The summer has been rough here. When we get home from camp or playing outside, the first thing we want to do is cool off—fast! So I immediately search the freezer for delicious Popsicles.

I don’t want to load my daughter up with junk or too much sugar. I’d rather have something with a bit of a “healthy kick,” if you will, while not sacrificing the yummy flavor.

I also don’t want a recipe that’s overly complicated or has a list of ingredients I don’t even have stocked in my house! They should be simple (like MOMables menus) and allergy-friendly. That’s why I came up with these delicious Chocolate Super Pops!

They taste sweet and chocolatey, but hidden inside are healthy fats and tons of antioxidants. The delicious fruit used is a great source of vitamins, potassium, folic acid, and amino acids.

We keep ours dairy-free by using nondairy rice milk. Depending on the brands you buy for the cocoa powder, they can be made gluten- and top-8 allergen-free!

The brand of Popsicle molds you have will determine how many each batch yields. Ours yielded four.

Check out this MOMables post for even more summertime snacks your kids will love!

Chocolate Super Pops

  • Author: MOMables
  • Cuisine: Snacks


  • 2 ripe avocados, pitted and peeled
  • 1 medium-large ripe banana
  • 2 tablespoons + 1 teaspoon cocoa powder
  • 1 1/2 tablespoons honey
  • 3/4 cup milk (or nondairy substitute)
  • 1/2 teaspoon vanilla


  1. Put all the ingredients into a food processor or blender.
  2. Mix until smooth. Scrape the sides, and mix again if needed.
  3. Pour the mixture into the Popsicle molds, and freeze until solid (about 4 hours).
  4. Enjoy!




Piggy Breakfast Tostadas

Need a fun breakfast idea to get your kids fueled up for their day? Your kids are going to LOVE this idea!

7-17-Piggy-Breakfast-Tostadas 1I’ve had to get creative coming up with new fun breakfast ideas for my daughter that are gluten-free and safe for her nut allergy. I was thrilled when Laura, the Chief Mom, shared this Piggy Breakfast Tostadas recipe idea with me!

Breakfast can seem monotonous, and I’ll admit it, I get bored making and serving the same things over and over. My daughter can be a picky eater, especially if she’s grouchy and not happy to have been woken up in the morning!

That’s why I love these Piggy Breakfast Tostadas. They’re simple to make; it’s just all about the presentation. They had her rolling with laughter when she saw the piggy face sitting in front of her at the table. Which lead to lots of oinking and belly laughs while enjoying a nice breakfast together. Nothing better!

By using a white corn tortilla to make my tostada, I was able to keep hers gluten-free. You can opt to sub the cheese for nondairy or omit it, depending on your dietary restrictions.

You already WOW them at lunch time with your MOMables Menu Plans, now you can WOW them at breakfast with these fun Piggy Tostadas!

Piggy Breakfast Tostadas

  • Author: MOMables
  • Cuisine: Breakfast


  • 2 corn tortillas
  • 2 teaspoons oil or cooking spray
  • 2 large eggs, scrambled
  • Salt and pepper
  • 1/4 cup shredded cheese
  • 2 deli ham slices + extra for “ears”
  • 2 slices tomato
  • Mustard


  1. Preheat the oven to 350F.
  2. Make the tostadas by toasting the tortillas. Brush them with the oil, and bake for 10 minutes, or toast them in a toaster oven.
  3. Coat a small pan with cooking spray, and heat on the stovetop. Cook the eggs, and season with the salt and pepper to taste.
  4. Place the tostadas on serving plates. Top each with the eggs, then the cheese.
  5. Place the ham slices over the top. Cut additional ham into triangle shapes, and fold over for ears.
  6. Use an oval tomato slice for the nose, and then use the mustard to draw the eyes and mouth.


  • Serving Size: 2



Black Bean Mini Taco Cups

At MOMables, we are often asked about vegetarian lunch ideas. These black bean taco cups will impress even the pickiest of eaters!

black beans taco cups recipe so easy to make and they are a great lunch idea!

These Vegan Mini Black Bean Taco Cups are just one example of how a simple and delicious prep-ahead recipe can be adapted to fit your family’s needs for lunches. They even make a perfect appetizer!

Related: Top 5 Lunchboxes We’ve Tested

My own family juggles gluten-free, nut-free, and dairy-free dietary needs. What I love about these cups is that the base is vegan, and we use gluten-free all-purpose flour to make them safe for my daughter.

You can fill these with whatever you like, depending on your diet! Guacamole, cheese, nondairy shreds, sour cream, onion, tomatoes, peppers, diced chicken, salsa—the possibilities are endless!

A fun way to get the kids involved would be to set up a toppings station, and let each one fill their own. As mentioned above, they make great appetizers and are perfect packed in lunches for bite-size taco treats. They were a huge hit with my family. It’s definitely getting added to our Football Food dish list! Yum.

Vegan Mini Black Bean Taco Cups

  • Author: MOMables
  • Yield: 24 Mini Cups
  • Category: lunch


  • 1 15-ounce can black beans, rinsed and drained well
  • 1/2 cup flour
  • 1 teaspoon cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • Toppings/fillings of choice


  1. Preheat the oven to 350ºF. Coat a 24-cup mini muffin tray with cooking spray.
  2. In a blender or food processor, pulse the beans, flour, cumin, paprika, salt, and olive oil until a soft dough forms.
  3. If the dough is too runny, add additional flour 1 tablespoon at a time.
  4. Place the dough evenly into the 24 cups. Using the back side of a spoon, form mini cups by spreading the dough up the sides of each cup.
  5. Bake for 15 to 20 minutes. Cool completely.
  6. Fill the cups evenly with the toppings of your choice. Enjoy!


Adapted from Cake Batter and Bowl


Sweet Potato Salad Recipe

You are going to love this twist on traditional potato salad. 

Sweet Potato Salad Recipe

Summer is upon us! That means cookouts, food on the grill, friends, family, and fun in the sun. We all know and love the foods that are served: hot dogs, burgers, chips, watermelon, corn on the cob, and potato salad.

So when you’re invited over to the neighborhood gathering this year, what do you bring? Trying mixing it up with this fresh and healthier take on the iconic potato salad, made with sweet potatoes instead! The kids will love this so much, they may even ask you to send it with their MOMables lunch.

Related: Top 5 Lunchboxes We’ve Tested

Not only do the sweet potatoes add a vibrant color to the bowl, they’re also packed full of nutrition. They’re a great source of fiber, antioxidants, vitamins (most prevalent is vitamin A), and minerals. Sweet potatoes are another way to help “sneak in” added nutrition into your family’s diet.

Sweet Potato Salad is great served as a side to grilled meats and can be packed up as leftovers for lunch the next day.

You’ll also see in this recipe that the egg is optional, and you can also omit the Greek yogurt (just use additional vegenaise) to keep the recipe dairy-free and vegan. I also prefer using red onion in lieu of white, because it adds another layer of color to the dish and offers a sweet and milder flavor.

Make it the night before, because it’s best served chilled, to save time the day of your gathering or party.

Summer Sweet-Potato Salad

Serves 8

  • Author: MOMables
  • Cuisine: Side Dish


  • 2 pounds sweet potatoes, peeled and diced
  • 2 hardboiled eggs, peeled and diced (optional)
  • 1/4 cup diced red onion
  • 1/4 cup thinly sliced green onion + extra for garnish
  • 1/4 cup chopped celery
  • 1/4 teaspoon thyme
  • 1 teaspoon ground paprika + extra for garnish
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces plain nonfat Greek yogurt
  • 1/4 cup mayo or vegenaise


  1. In a large pot on the stove, boil the sweet potato pieces until softened (about 20 minutes). (Note: If you don’t have the hardboiled eggs cooked yet, throw the eggs right into the pot with the sweet potatoes so they can cook at the same time.)
  2. Once the sweet potatoes are done cooking, drain and let cool completely.
  3. Meanwhile, begin dicing your onions and celery.
  4. In a large bowl, toss together the onions, celery, thyme, paprika, salt, and pepper.
  5. Add the yogurt and mayo, then mix again until well combined.
  6. Add sweet potato and eggs (if using) to the bowl, and mix together until well coated. Be careful not to stir too much, or the potatoes will crumble and get too “mushy.”
  7. Let chill for 2 hours before serving.
  8. Garnish with additional fresh green onion and paprika.