I had a ton of left-over quinoa this weekend, and while I’ve been very happy to add it to my oatmeal and salads, I wanted to find something else creative to do with it. I made quinoa muffins awhile ago (a year ago! Wow, how time flies…), and they were delicious. The recipe I used both times is from Veganomicon, and the only adaptation I made to the original recipe is to add half a teaspoon of baking powder (to make the muffins rise a bit more) and substitute chopped dried cherries instead of apricots or currants because that’s what I had on hand.
When I first tasted the muffins, a few minutes out of the oven, they were very moist and dense but still delicious. The next day when they were completely cooled and had sat out overnight, they felt a bit fluffier and lighter, which was interesting. You can’t taste the almond at all, and I’m a big almond fan, so next time I might add chopped almonds or even a bit of almond extract to the batter, but the muffins certainly don’t need that unless you’re really looking for the almond flavor. The cardamom and cinnamon spices are not overpowering, and are just plain yummy!
I love the bumpy texture that the quinoa gives the tops of the muffins, and the healthy/protein-jump-start to the day that these muffins give you. I also really like that these muffins are delicately sweet, and sweetened only with agave (so really, it would be quite healthy to eat 2 for breakfast everyday, right?). Mmm. As a big nut-butter fan, I found that they were delicious with hazelnut butter spread thickly on top!
Ingredients:
1 cup plain non-dairy milk (I used almond milk)
1 Tblsp. ground flax seeds
1/4 cup canola oil
1/4 cup agave nectar
1/2 tsp. vanilla extract
1 1/4 cups all-purpose flour (you can use whole wheat pastry flour, your muffin will just be a bit heavier)
1/4 cup almond meal
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1 1/4 cups cooked quinoa, cooled
1/2 cup finely chopped dried cherries (or whatever dried fruit & nuts you want to use)
Preheat the oven to 350° F, and line or grease a 12-cup muffin tin.
Whisk the almond milk and flax seeds in a small bowl.
Sift the dry ingredients (except the quinoa, which isn’t really dry, but just in case) together into a big bowl.
To the almond milk mixture, add the oil, agave, and vanilla.
Pour the wet stuff into the dry stuff and mix with a wooden spoon just until it’s combined.
Add the quinoa and cherries and fold in gently to combine.
Spoon the batter in the muffin tin, and bake for 20 minutes. Muffins are done when a toothpick inserted into the middle comes out clean.
Cookies and Candids 
woah these look delicious and exactly what i want for breakfast! mmm with some coffee…maybe this will finally get me baking!
This looks like a good recipe, but the directions mention maple syrup, and it’s nowhere in the ingredient list…
Hi Jackie, thanks for pointing that out! I have corrected the directions now. I had just written “maple syrup” instead of “agave” so now it should be clear. I hope you like the muffins!
Ok, thanks! That makes things clearer… I had to google to find out what agave nectar is. Vegan cooking is new to me, but this seems really easy and healthy. I think I’ll try this tonight. 🙂
Good luck! I hope they come out great! Please let me know if you like them! I think you could also substitute maple syrup if you have that (instead of the agave).
Yum!!!
Just made them.. and they look taste and smell great!
Except I switched out the agave because it’s so high in fructose and made them with wheat free flour.
I also added Banana and chunks of Almond butter and made it into a cake rather than muffins.
Delicious! Thanks for the great recipe…
Keep them coming.
Hi Amelie! I’m glad you liked the recipe. Did you use white sugar instead of the agave? I bet the bananas and almond butter tasted delicious baked into the cake!
They are delish!
Made them twice already in one week! I gave some to my mom and dad and the loved them.
Thank you so much for sharing!