Serves: Makes 18 small muffins

Prep: 30 min

Main Ingredient: Quinoa


● 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 chopped walnuts ● 3 tablespoons chopped prunes or raisins


1. Preheat the oven to 400 degrees. Grease and flour 18 muffin cups or line with cup liners. 2. In a medium bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, and salt. 3. 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. 4. Gently fold in the apples, walnuts and prunes. 5. 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. 6. 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.

Nutritional Info:

Special Diets:

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