Looking for a fun way to incorporate extra nutrition into breakfast? This quinoa raisin muffin recipe is one your family will love.
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
- Yield: 12 1x
- Cuisine: Baking
Ingredients
- 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
Instructions
- Preheat the oven to 350F. Spray muffin tins with cooking spray, and set aside.
- 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.
- 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.)
- In a small bowl, whisk together the egg, milk, vanilla, and applesauce. Add the liquid mix to the flour mixture, stirring until combined.
- 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.
- Let the muffins cool for 5 minutes in the pan before transferring them to a cooling rack.
How much leftover quinoa should you have? I thought 1 cup of dry quinoa makes 2 cups which is what the recipe calls for
there should be no leftover quinoa, however, all the recipe needs is 2 cups cooked.
I use rice flour for gluten free and do not use xanthan gum. They turn out great.
This is a great recipe. Thank you for sharing, I have two children with celiac desiese and its hard to get nice tasting muffins. They both loved these ones! Thanks :)
Looks like amazing. going to try it soon. but just a quick question — Are gluten free all purpose flour n regular all purpose flour both needed? If not, if we are using regular all purpose flour, do we still need Xantham gum?
you can use regular all purpose flour and omit the xanthan gum. :) enjoy!
Will this work with a flax egg? Thanks!