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Healthy Gluten-Free Quinoa Muffins

Moist, naturally sweet quinoa muffins studded with roasted apricot and cherries for a nutritious breakfast or snack.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Servings: 11 muffins

Ingredients

  • 2/3 cup unsweetened vanilla almond milk
  • 1 teaspoon vanilla extract
  • 1/3 cup quinoa, uncooked
  • 3/4 cup apricot, cubed 125 g
  • 1/2 cup cherries, pitted and halved 90 g, 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

  • Preheat oven to 450°F and line a baking sheet with parchment paper; set aside.
  • In a small saucepan, bring the almond milk and vanilla extract to a boil over high heat.
  • Add the uncooked quinoa, stir, reduce heat to low, cover, and simmer until the liquid is absorbed, about 25 minutes.
  • In a medium bowl, toss the cubed apricots, halved cherries, and 1/2 tablespoon honey; spread the fruit on the prepared baking sheet and roast at 450°F until juices release and fruit lightly browns, about 13–15 minutes.
  • When the quinoa is cooked, transfer it to a medium bowl, stir in cardamom and a pinch of sea salt, then refrigerate until slightly cooled.
  • Lower oven temperature to 425°F and generously spray a 12-cavity muffin tin with cooking spray.
  • In a large microwave-safe bowl, melt the almond butter until smooth (about 1 minute). Stir in the remaining 3 tablespoons honey and the minced fresh ginger.
  • Add the slightly cooled quinoa to the almond butter mixture and mix until well combined.
  • In a separate bowl, whisk together the 2 whole eggs and the egg whites from 2 eggs, then pour into the quinoa mixture and stir until combined; the batter will be slightly soupy.
  • Divide the mixture among 11 muffin cavities, filling each about halfway, then evenly divide the roasted fruit among the muffins and sprinkle tops with minced pistachios.
  • Bake at 425°F until muffins have risen and tops are set, about 12–14 minutes.
  • Immediately remove muffins from the tin with a sharp knife and transfer to a cooling rack to cool completely; drizzle with additional almond butter if desired before serving.

Equipment

  • Small Saucepan
  • Mixing bowls
  • Baking Sheet
  • 12-cavity muffin tin
  • Measuring cups and spoons
  • Whisk
  • spatula or spoon
  • cooling rack

Notes

  • Spray the muffin tin generously to prevent sticking.
  • Use slightly cooled quinoa so it mixes easily with wet ingredients.
  • Roast the fruit until it just begins to brown for best flavor.
  • The batter will be slightly soupy; this is normal.