Quinoa Applesauce Muffins Food

HEALTHY HONEY APPLESAUCE BLENDER MUFFINS

Steps:

• Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
• Add the egg, applesauce, milk and honey into a blender. Blend on high until smooth. Add the oats and blend again until smooth. Add remaining ingredients (minus the pecans) and blend again until combined.
• Fill each cup ¾ of the way full. Sprinkle with pecans if using and press down slightly so they stay in place. Add water to the cups that are unused.
• Bake on the center rack for 22 - 24 minutes until a cake tester inserted into the center comes out clean.
• Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. If desired, reheat in the toaster oven or in the microwave (and definitely drizzle with some honey or creamy peanut butter!)

APPLE CINNAMON QUINOA BREAKFAST MUFFINS

Steps:

• Preheat the oven to 350. Spray a mini-muffin tin with cooking spray.
• Mix quinoa, oats, cinnamon and salt together in a large bowl.
• Separately, beat the eggs in a small bowl. Stir in maple syrup.
• Add the egg mixture to the quinoa mixture and stir to combine. Fold in the apple pieces.
• Fill each mini-muffin cup all the way full. Use your spoon to pack each one down a little bit.
• Bake at 350 for 15-20 minutes.

SKINNY QUINOA MUFFINS: 3 WAYS

Steps:

• In a large mixing bowl, whisk together the flour, quinoa flakes, oats, sugar, baking powder and salt. Set aside.
• Beat together the wet ingredients in a separate mixing bowl. Add to the dry and mix to combine. The consistency should be that of a runny oatmeal. Let the batter stand while you preheat the oven to 375 degrees F. If by the time the oven is ready the batter seems too thick (you should be able to still stir it easily) add more milk 1 tablespoon at a time.
• Just before baking, folding in your desired add-ins.
• Spray a muffin tin with nonstick spray and fill the wells 2/3 of the way full. Bake on the center rack for 12 - 14 minutes until muffins are starting to brown and no longer soft to the touch.
• Remove and let cool in the pan for 3 - 5 minutes then transfer to a wire rack and cool completely.
• Enjoy!

QUINOA MUFFINS

Steps:

• Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
• Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
• In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
• Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

QUINOA APPLESAUCE MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Sprinkle hazelnut flour over the apricots and set aside.
• Blend the baking soda, baking powder, salt, cloves and cinnamon with the quinoa flour.
• Separately mix together butter, sugar and egg.
• Combine all ingredients, adding the floured fruit at the end.
• Spoon into an oiled muffin tin and bake for 15 to 20 minutes, or until slightly spongy to the touch.