We are back!

After a much-needed break from my computer, I am happy to be back in (sunny) Madison and back to blogging.We had an amazing time in Texas and I have to say, I really missed you guys.

I also have a confession to make: I have been holding out on you. 

I made these vegan quinoa muffins weeks ago and I haven’t shared it. Not out of malice, just lack’o’time, so before I get caught up in unpacking and going through the carton of mail they left on our doorstep.

Yes, a CARTON of mail.

I am going to share this recipe with you. I think you will really like it. Yes, even if you are not vegan and are off-put by the name (yes, this means you Mother).

Quick sidebar on Quinoa: Quinoa is a super grain that you can find in most grocery stores by the rice. I love cooking it with because it cooks so fast (boil the water and then it just takes 10 minutes!) and it’s gluten-free so I can always convince Manatee to eat it.

It’s pronounced Keen-wa which I learned when I famously told the internet and blogosphere that it’s pronounced Quin-Know-A. Yup, then I was corrected by people from all over the world, and had to eat humble pie.  I felt pretty awesome, so trust me, you can’t do much worse than I did so you shouldn’t feel intimidated by it.

Vegan  Quinoa Muffins

Heavily modified from Veganomicon

1 cup almond milk
1 tablespoon ground flaxseed
1/4 cup organic applesauce
1/4 cup agave nectar
1/2 teaspoon vanilla extract
1 1/4 cup whole wheat pastry flour 
1/4 cup coconut flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup cooked quinoa

1/2 cup chopped walnuts
1/2 cup chopped dried apricots
1/2 cup whole fresh cranberries

  1. Preheat oven to 350 degrees. Lightly grease one muffin pan or two mini muffin pans.
  2. In a medium bowl, whisk together almond milk with ground flaxseed. Allow to sit while you prep other ingredients (chop your mix-ins).
  3. Whisk in applesauce, agave nectar, and vanilla.
  4. In a separate (larger) bowl, whisk together flours, baking powder, salt, and spices.
  5. Fold wet ingredients into dry and mix until combined. Fold in cooked quinoa and mix-ins. Don’t over-mix.
  6. Pour into muffin pans and cook for 17-20 minutes until a toothpick inserted in the muffins comes out clean.

Recipe Review: I admit I am a little biased. Cranberries, walnuts, and quinoa are some of my favorite things in the world, so to put them all in one muffin, well I can’t help but love it.

The quinoa gives a heartiness to the muffins which is offset by the sweet apricots, tangy fresh cranberries, and crunchy walnuts. In short, it hits all the flavors and textures you could possibly want.

That being said, feel free to experiment with the mix-ins. Don’t like cranberries, how about chopped apples? Don’t like apricots, how about golden raisins? Or chocolate chips? Or slivered almonds?

The possibilities are endless!

With the quinoa and whole wheat pastry base, these muffins are a great, healthy way to start your day. I can vouch that they freeze well. I would take some out before a workout or after lunch, and a few hours later, I would have a good-as-new baked treat.


What is your favorite muffin mix-in? Favorite muffin?

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