Apple Quinoa Muffins

Name: Apple Quinoa Muffins
Prep time: 30

5 out of 5 stars (based on 22 reviews)

30 min prep

18 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

These subtly sweet little Apple Quinoa Muffins are so moist and tasty it’s hard to believe they’re actually good for you. If you are prone to cooking batches of quinoa to use in salads or...

1 cup whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¾ cup brown sugar, 3 tablespoons reserved
¼ cup plus 2 tablespoons coconut oil, melted, or grape seed oil
1 large egg
1 cup Greek yogurt or buttermilk
1 cup cooked quinoa
2 large Pink Lady or Golden Delicious apples, peeled cored and cut into ½-inch dice
½ cup walnuts, chopped
3 tablespoons, prunes or raisins, chopped

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

152 cals

Fat

8 g

Saturated Fat

5 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

1 g

Carbohydrates

18 g

Sugar

9 g

Fiber

2 g

Protein

3 g

Sodium

165 mg

Directions

Preheat the oven to 400 degrees. Grease and flour 18 muffin cups or line with cup liners.
In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt.
In a separate large bowl, mix together the brown sugar, coconut oil, egg, yogurt or buttermilk, and cooked quinoa until well combined. Add in the dry ingredients, and mix with a wooden spoon, just until absorbed.
Gently fold in the apples, walnuts and prunes.
Fill muffin tins ¾ full. Sprinkle the tops of the muffins with the reserved brown sugar. Bake for 15 to 17 minutes, or until the muffins are well golden and a toothpick stuck in the middle comes out clean.
Let cool for 3 minutes in the muffin tins, then transfer on a cooling rack. Eat warm or at room temperature. Keep in an airtight container for three days or tightly wrap with plastic and freeze for up to 4 months.

Chef Tips

To melt coconut oil, stand the jar in a bowl of hot water until it liquefies.

If you don’t have buttermilk on hand, add 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Mix and let sit for 5 minutes. Make a big batch of these muffins and save the rest in the freezer you’ll always have a snack on hand when you need it.

This recipe makes 18 small muffins, remember moderation is key!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society