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 mix with veggies as a protein-rich side, keeping an extra cup to make a special breakfast treat is a no brainer. With it, you can literally get these muffins to the table in around 30 minutes. As with all muffins, don’t over-mix the batter when you stir in the dry ingredients. It’s OK if it’s a little streaky.
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.
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!