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    Home » Recipe

    Almond Quinoa Muffins

    Jan 22, 2012 · by Katie Koteen · Modified: Aug 25, 2022

    Jump to Recipe·3 from 1 review

    These almond quinoa muffins from Veganomicon, aren't to sweet and packed with protein. Don't let the expense of almond meal/flour discourage you from making these on a regular basis. It's so easy to make your own. Just blend up some almonds in a coffee grinder or the blender. Simple as that. No need to spend $10 on a bag of almond flour, when you can make your own from a dollar's worth of almonds.

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    Almond Quinoa Muffins

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3 from 1 review
    • Author: Well Vegan
    • Prep Time: 15 mins
    • Cook Time: 20 mins
    • Total Time: 35 minutes
    • Yield: 12 1x
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    Ingredients

    Scale
    • 1 cup vanilla soy milk
    • 1 tbsp. ground flaxseeds
    • ¼ cup canola oil
    • ¼ cup agave nectar or pure maple syrup
    • ½ tsp. vanilla extract
    • 1 ¼ cups all-purpose or whole wheat pastry flour
    • ¼ cup almond meal or almond flour
    • 1-½ teaspoon baking powder
    • ½ tsp. salt
    • ½ tsp. ground cinnamon
    • ½ tsp. ground cardamom
    • 1 ¼ cups cooked quinoa
    • ½ cup finely chopped dried apricots or currants

    Instructions

    1. Preheat oven to 350° F and lightly grease a non-stick 12-cup muffin tin.
    2. In a medium-size bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave nectar or maple syrup, and vanilla.
    3. In a large bowl, sift together flour, almond meal, baking powder, salt and spices. Add the wet ingredients to the dry and mix until just incorporated. Gently fold in the cooked quinoa and the dried fruit.
    4. Pour into the prepared muffin tin and bake for 20-22 minutes until a toothpick inserted into the center of a muffin comes out clean.


    Nutrition

    • Serving Size: 12
    • Calories: 173
    • Sugar: 10
    • Sodium: 106
    • Fat: 6
    • Carbohydrates: 25
    • Fiber: 2
    • Protein: 3
    • Cholesterol: 0

     

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    1. Christina Peter

      September 19, 2018 at 10:55 am

      Yum cant wait to try. Looking for easy and healthy snacks to make for my toddler. Planning to use gluten free flour instead i saw in other comments thats doable. Do you know if these freeze well?

      Reply
      • Katie Koteen

        September 20, 2018 at 9:50 am

        Let us know how it goes with the GF flour! And yes, the original version freezes very well!!!

        Reply
    2. Alice

      June 26, 2017 at 10:28 am

      Hello! I followed the recipe precisely but they came out a bit too wet/dense -- not fluffy or risen, at all. I am thinking it may have to do with my quinoa being cooked too wet? Maybe you could post a picture or write a description of the correct cooked quinoa texture?

      I loooove the flavor though. Very unique and not too sweet! I think I will try again with some more dried out quinoa and maybe add some lemon or vinegar and baking soda to give a lil fluff.

      Reply
      • Katie Koteen

        June 26, 2017 at 1:22 pm

        Yeah, absolutely give it another try. When you cook the quinoa, be sure to rinse it well first. Then as soon as the edges of the quinoa are translucent, drain the quinoa in a fine mesh strainer. No need to wait for the quinoa to absorb all of the water. Hopefully that helps!

        Reply
    3. Myrah

      March 30, 2015 at 12:44 pm

      Can I make these muffins gluten free?

      Reply
      • Well Vegan

        March 31, 2015 at 4:11 pm

        Absolutely! I would just swap out the whole wheat flour for your favorite gluten free variety.

        Reply
    4. Tanya

      February 04, 2015 at 6:03 pm

      I make these without the dried fruit, and my son loves them for breakfast!

      Reply
    5. Tina Jui

      September 06, 2014 at 10:16 am

      Beautiful recipe. I am adding this to my list of recipes to make 🙂

      Reply
      • Well Vegan

        September 11, 2014 at 5:05 pm

        @Tina - Yes, you must! This one is a total winner.

        Reply
    6. Veronica

      July 08, 2014 at 6:18 am

      Can I instead of soy milk use coconut or almond milk? Not a very big fan of soy milk.

      Reply
      • Well Vegan

        July 08, 2014 at 9:08 pm

        @Veronica - Yeah, any of those should work just fine. Good luck!

        Reply
    7. Katie

      October 07, 2013 at 6:55 pm

      Another home run!

      We made these last week and between the two of us finished them off in just a few days. Also, thanks for the great tip on making your own almond meal/flour. We've blended our own a few times since and our wallets are very appreciative. Much cheaper this way!

      Thanks for another delicious recipe 🙂

      Reply
    8. Kelly Lynn

      January 01, 2013 at 11:04 pm

      Amazing! I add them a little more super-foodie and added 2 tbsp raw cocoa powder, 1/4 c shredded coconut and some raisins. Delicious 🙂

      Reply
    9. Keisa

      December 29, 2012 at 1:22 pm

      Love, love, love these muffins! My kids go crazy over them! We add vegan mini chocolate chips to them!

      Reply
    10. Maria

      May 25, 2012 at 11:26 am

      Really nice ones!
      My 2 year old yelled "buns!!" and gulped it down fast with a glass of soy milk.
      Really nice as breakfast too, together with fruit and tea, feels healthy!

      Reply

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