Quinoa Flour Apple Honey Muffins

These muffins are basically the trendiest morning breakfasts of the moment: grab and go, gluten free, packed with quinoa and nut milk, and can easily be made vegan. Bam, bam, and BAM! Make a couple dozen of these little guys or freeze for future morning bites and afternoon snacks. With no sugar, packed with super food nutrients, and a nutty delish taste delicious, quinoa flour may be your newest dirty baking secret.

Prep Time
Cook Time
  • Dry Ingredients:
  • 1 cup Bob Red Mill's Quinoa Flour
  • 1 cup AP flour (Gluten Free or regular)
  • 1 1/2 tsp. baking soda
  • 1 Tbsp. ground cinnamon
  • 1 tsp. sea salt
  • Wet Ingredients:
  • 4 sweet, red apples, peeled, cored and roughly chopped into very small pieces
  • 1 large ripened banana, mashed
  • 1 cup almond milk
  • 1/2 cup apple sauce (unsweetened)
  • 1 1/2 tsp. vanilla extract
  • 1 large egg
  • 1/3 cup honey
  • To Garnish: chopped nuts or honey + water glaze
  1. Preheat the oven to 350° F. Grease mini muffin tins or regular sized.
  2. In a medium sized bowl, mix together all of the dry ingredients.
  3. In a large bowl, Whisk together all of the wet ingredients. In this bowl, add in the dry ingredients. Mix together with a wooden spoon or spatula until there are no clumps left.
  4. Using a small ice cream scoop, scoop the batter into the greased muffin tins.
  5. Bake for 12 minutes, turning pan after about 7 minutes to ensure they cook evenly.
  6. After they are done, allow to cool.
  7. Meanwhile, in a small bowl, mix together 1 Tbsp. of honey with 1 Tbsp. of hot water. Once it forms a thick water consistency, using a pastry brush or a spoon, dab the top of each muffin.
  8. Take out of the tins once cool and allow to come to room temperature. Store in an air tight container or freeze for up to 3 weeks.


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