Quinoa Muffins

When the weather (finally) starts to turn cooler, I get in the mood for baking. It’s hard to get inspired to make cookies, muffins and bread when its 100 degrees out!

This shift in my attitude makes my boys very happy.  Although they have been enjoying this cinnamon swirl bread recipe, today I decided to mix things up with these quinoa muffins.

Do forgive me if they look a little, um, blue. My 5 year old gets a little overzealous when he mixes especially when its a batter that smells as good as this one. And it did smell. Oh. So. Good.

I’ll have to say that this recipe really inspired me to do more baking with quinoa flour and I think that quinoa flour muffins are a really good introduction for anyone who hasn’t given quinoa flour a try!  Although quinoa flour smells a bit like your high school gym when it needed to be aired out, lucky this wonderful aroma goes away when it is cooked.  In its place is a slightly nutty flavor that works very well in these muffins!

What about you? What does cooler weather inspire you to do? Am I the only one with a secret fantasy to move somewhere cold and cook the winter away?

quinoa flour muffins
Recipe Inspired by Vegan Family Meals, which is one of NINE new cookbooks I got for my birthday.  :)  It’s a very beautiful book and though I haven’t cooked enough from it to give it the full thumbs up, I’m extremely impressed so far!


Quinoa Muffins

  • 1 cup spelt flour (see note for GF instructions)
  • 1 cup quinoa flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon sea salt
  • 8 ounces silken tofu (such as Mori-Nu) or 8 ounces plain yogurt
  • 2/3 cup plain almond milk
  • 2/3 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 6 ounces fresh or frozen berries
  • 1 cup nuts, optional

  1. Preheat oven to 350 degrees. Prepare a muffin tin with paper or silicone liners.
  2. In a large bowl combine flours, baking powder, baking soda, cinnamon and sea salt. If using nuts add ¾ cup.
  3. In a food processor or high speed blender, combine tofu, milk, syrup, melted oil, vinegar and vanilla. Process until smooth and add to the flour mixture until blended. Add berries, but do not over mix. (Frozen berries will hold together better than fresh.)
  4. Divide into muffin cups and top with remaining nuts. Bake for 25 to 30 minutes, until a toothpick comes out clean.
  5. Transfer pan to a cooling rack and allow to cool for 10 minutes, then remove from pan.
  6. Note: To make these gluten free quinoa muffins, use ½ cup sorghum flour, ½ cup tapioca flour, ½ cup white rice flour and ½ cup quinoa flour. Proceed with the recipe as directed. Make sure that your baking powder is gluten free!

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegan

Number of servings (yield): 12

Calories: 198

Fat: 7.6

Protein: 3.7



Total Carbohydrates

Dietary Fiber


5 :  ★★★★★ 1 review(s)


  • Kathy

    Wendy, I took this recipe and added a cup of cooked quinoa to it, it was fantastic. I haven't bought quinoa flour yet, but had masses of zucchini and wanted to make a quinoa zucchini muffin. http://yoshimivsmotherhood.blogspot.com/2010/08/o

    • Wendy Polisi

      Oh wow!  Those look yummy.  I'll definitely be trying them next time I have zucchini on hand.  What a great way to sneak in some greens…

  • Lisa B.

    Can you substitute maple agave?

    • Wendy Polisi

      I haven't tried it but it sounds like it would work just fine!

  • Megan

    Hello :-)
    I'm a fructose/gluten/lactose intolerant gal, and really enjoying the bonanza of your recipes. Told the Facebook Fructose Friendly group about your site.
    Now – I've signed up for your newsletter and currently printing your recipe book (these muffins sound yum!) but I'm getting the signup for the newsletter every time I open a new page. Is it at all possible to stop this once someone is signed up? I feel *so* rude saying this, since I love your site, but it's driving me kind of nutty!
    Thankyou so much for all of your effort – it's much appreciated. I'm introducing quinoa into my diet this week, and kale. Wish me luck,
    very best regards,

  • Megan

    Oh, now I don't I feel silly! You have a post about stopping the Pop-Up! My apologies.
    I'll continue enjoying and reading…..

    • Wendy Polisi

      Hi Megan! No worries! Hopefully you got it to go away! Please let me know if you didn't. Thanks for reading, Wendy