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    Crunchy Quinoa & Almond Delight Muffins

    clock-icon35 minutes
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    Pixicook editorial team

    Delightful muffins made with quinoa, almond flour, and dried fruits, perfect for a nutritious snack.

    Ingredients for Crunchy Quinoa & Almond Delight Muffins

    units in
    USchevron
    units in
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    serves
    12 peoplechevron
    serves
    12 peoplechevron

    Vanilla Soy Milk

    cups

    Substitute chevron-down

    Ground Flaxseeds

    tablespoons

    Substitute chevron-down

    Canola Oil

    cups

    Substitute chevron-down

    Agave Nectar

    cups

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    All Purpose Flour

    cups

    Substitute chevron-down

    Almond Meal

    cups

    Substitute chevron-down

    Baking Powder

    teaspoons

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Ground cinnamon

    teaspoons

    Substitute chevron-down

    Ground Cardamom

    teaspoons

    Substitute chevron-down

    Cooked Quinoa

    cups

    Substitute chevron-down

    Dried Apricots, finely chopped

    cups

    Substitute chevron-down

    How to Make Crunchy Quinoa & Almond Delight Muffins

    1. Preheat Oven

    Begin by preheating your oven to 350°F and preparing a non-stick 12-cup muffin tin. This step ensures your muffins will bake evenly right from the start.

    2. Mix Wet Ingredients

    In a medium-sized bowl, whisk together the vanilla soy milk and ground flaxseeds. Let this mixture sit for about a minute. You’ll notice it thickening slightly, which is exactly what we want because it acts as an egg substitute, binding your ingredients together. Once it has thickened, add in the canola oil, agave nectar, and vanilla extract, whisking until everything is well combined.

    3. Sift Dry Ingredients

    Next, take a large bowl and sift together the all-purpose flour, almond meal, baking powder, salt, ground cinnamon, and ground cardamom. Sifting these dry ingredients helps to evenly distribute the baking powder and removes any lumps, ensuring a smooth batter.

    4. Combine Wet and Dry Ingredients

    Now, pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix as this can make your muffins dense. Add the cooked quinoa and finely chopped dried apricots, folding them into the batter until they are evenly distributed and the large lumps are gone.

    5. Fill Muffin Tin

    Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full.

    6. Bake Muffins

    Place the tin in the oven and bake for 20 to 22 minutes. You'll know the muffins are ready when a toothpick inserted into the center comes out clean, and the tops are slightly golden and spring back when touched.

    7. Cool Muffins

    Once done, allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.


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