I really love having healthy muffins on hand for snacks- I just keep them in the freezer and then heat them up whenever I need a little boost. I really find that so many muffins are more like dessert than healthy snack so I think it’s better to just make them at home. These ones are fantastic- very little sugar, healthy protein packed quinoa, flaxseeds, and great flavour. I topped these muffins with a bit of butter and honey or almond butter. The quinoa makes them have a unique chewy texture that I had to get used to- they never tasted bad, I just hadn’t had a muffin with that texture before. Vegan or not, these are very enjoyable and you can feel good about eating such a nutritious muffin!

Almond Quinoa Muffins (adapted from Veganomicon)

  • 1 cup unsweetened soy milk
  • 1 tbsp ground flax seeds
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup (I used slightly less)
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup almond meal
  • 2 teaspoons baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup whole wheat pastry flour
  • 1 tsp pumpkin pie spice
  • 1 1/4 cups cooked quinoa
  • 1/2 cup currants or dried blueberries

Preheat the oven to 350 F and lightly grease a 12 cup muffin tin. In a bowl, whisk together the almond milk and ground flaxseed and let sit for one minute. Whisk in oil, maple syrup, vanilla and almond extracts.

In a seperate bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Fold in the cooked quinoa and currants/blueberries and mix until the large lumps are gone. Pour into the muffin tin and bake for 18-20 minutes until a toothpick inserted into the center comes out clean.

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  • Parker

    Any left over for me?!

  • Georgous muffins & so healthy too!!

    I so love these, Koko! They turned out real beautiful!

    Many greets from sunny but chilly Brussels!

  • Nice muffins, they look so yummie, love the idea of using quinoa, by the way, I just got a box of red quinoa at Trader Joe’s, it might work as well…love the almonds on top 🙂 Nice pictures as well!

  • …and they look so pretty! You would not guess they are so “healthy”; using quinoa in a muffin is a new idea and a great one at that!

  • Seems it really has been a while I didn’t pop in or even was on the net to say truth. Everything has a changed a real relooking of your blog! Geez…I try to keep more seriously track of what’s going up here! Your photos are as usually very appetising!

  • I’m seeing a lot of quinoa recipes lately. Must be delicious! I will have to try it soon!

  • Lort

    you left out the amount of flour, I used 1 1/3 cup and they turned out well, just wondered what the original amount was.

  • Oh my! I can’t believe I did that. Well, your guess was quite close! I used 1 1/4 cup of whole wheat pastry flour. I’ll edit the post right now, thanks for pointing that out!

  • Liana

    Can you substitute a different type of flour for the whole wheat pastry flour? I can’t eat it these delicious-looking muffins if that particular flour in them.

  • Hi Liana!

    I’m sure you could substitute white flour for the whole wheat pastry flour. If you were to use something like spelt flour, you will have to add a bit more liquid to the batter.

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  • lulu

    Is it okay to use rolled oats instead of quinoa??

  • You could definitely try it…I’m not sure that it would work out that same- it seems as though cooked quinoa would hold it’s form better than oatmeal. I also like quinoa for it’s protein content. Let me know how it works out!!

  • Debs

    Amazingly yummy and Addictive!!
    Thanks!! -)