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Healthy Gluten-Free Quinoa Muffins

These Healthy Gluten-Free Quinoa Muffins are packed with roasted cherries, apricots, and pistachios, and are finished with the perfect drizzle of almond butter!

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 5 mins
Servings: 11 Muffins
Calories: 112 kcal
Course: Breakfast , Snacks
Cuisine: American

Ingredients

  • 2/3 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup quinoa uncooked
  • 3/4 cup apricot (125g) cubed
  • 1/2 cup cherries (90g) pitted and halved, lightly heaping
  • 3 1/2 tablespoons honey divided
  • 1 teaspoon ground cardamom
  • 1 pinch sea salt
  • 1/4 cup natural almond butter plus additional for drizzling
  • 1/2 teaspoon fresh ginger minced
  • 2 large eggs
  • egg whites from 2 eggs
  • 3 tablespoons pistachios minced

Instructions

    Cup of Yum
  1. Preheat oven to 450℉ and line a baking sheet with parchment paper. Set aside.
  2. In a small pot on high heat, bring the almond milk and vanilla extract to a boil, then add quinoa. Stir well, turn down heat to low, and cover with a lid. Simmer until the quinoa has absorbed all of the liquid, about 25 minutes.
  3. In a medium bowl, toss together the apricots, cherries and 1/2 tablespoon of honey. Spread out on the prepared baking sheet and bake until the fruits release all their juices and they begin to lightly brown, about 13 to 15 minutes.
  4. Once the quinoa is cooked, transfer it to a medium bowl, stir in the cardamom and a pinch of salt, then refrigerate until it cools down.
  5. Lower oven temperature to 425℉ and generously spray a 12-cavity muffin tin with cooking spray. These muffins will stick, so spray liberally!
  6. In a large microwave-safe bowl, melt the almond butter until smooth and creamy, about 1 minute. Stir in the remaining 3 tablespoons honey and the fresh ginger. Finally, stir in the slightly cooled quinoa and mix until well combined.
  7. In a separate medium bowl, whisk together the eggs and egg whites. Pour them into the quinoa mixture and stir until well combined. The mixture will be a little bit soupy.
  8. Divide the quinoa mixture between 11 of the muffin cavities, filling only half way. Then, evenly divide the fruits between each cavity. Sprinkle the tops with the minced pistachios.
  9. Bake until the muffins have risen and the tops are set, about 12 to 14 minutes.
  10. Remove from the oven and, using a sharp knife, immediately remove them from the muffin tin and transfer to a cooling rack to cool completely.
  11. Drizzle with extra almond butter, if desired, and enjoy.

Nutrition Information

Calories 112kcal (6%) Fat 5.6g (9%) Saturated Fat 0.7g (4%) Polyunsaturated Fat 1.3g Monounsaturated Fat 2.7g Cholesterol 33.8mg (11%) Sodium 48mg (2%) Potassium 138.8mg (4%) Fiber 1.6g (6%) Sugar 8g (16%)

Nutrition Facts

Serving: 11Muffins

Amount Per Serving

Calories 112

% Daily Value*

Calories 112kcal 6%
Fat 5.6g 9%
Saturated Fat 0.7g 4%
Polyunsaturated Fat 1.3g 8%
Monounsaturated Fat 2.7g 14%
Cholesterol 33.8mg 11%
Sodium 48mg 2%
Potassium 138.8mg 3%
Fiber 1.6g 6%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.