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Apple Cinnamon Quinoa Muffins, vegan and gluten-free | Letty's Kitchen
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3.62 from 18 votes

Apple Cinnamon Quinoa Muffins

Naturally-sweetened with grated apples and maple syrup, and loaded with raisins and walnuts, these vegan and gluten-free muffins use "flax seed eggs" and quinoa flour.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Breakfast, Snack
Cuisine: American, Gluten-free, Vegan, Vegetarian
Keyword: apple, muffins, vegan, gluten free, healthy
Servings: 12 muffins
Calories: 248kcal

Ingredients

  • 1 ½ tablespoons ground flax seed (see note)
  • 3 tablespoons warm water
  • 3 cups (unpeeled) cored Gala apples, grated (3 small apples)
  • ½ cup maple syrup
  • cup avocado or grapeseed canola oil
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups quinoa flour, raw or toasted (see note)
  • 3 tablespoons tapioca flour or arrowroot
  • 2 ¼ teaspoons ground cinnamon
  • 2 ¼ teaspoons baking soda
  • ¾ teaspoon fine sea salt
  • ¾ cup raisins
  • ¾ cup plus 1 tablespoon chopped walnuts

Instructions

  • Mix the ground flax seed with the warm water in a bowl. Let sit for at least 15 minutes, until it becomes thick and gelatinous. (This is a vegan egg replacer. If you wish, substitute 2 eggs.)
  • Preheat oven to 325°F. Spray 12 muffin cups cooking spray, or lightly coat with oil, or line with paper cupcake liners.
  • In a larger bowl, mix the grated apples and maple syrup. Whisk the oil and vanilla into the flax egg replacer. In a third bowl, whisk together the quinoa flour, the tapioca or arrowroot flour, cinnamon, baking soda, and salt.
  • Stir the flax egg mixture into the apple mixture. Sprinkle the flour mixture over that and mix well. Stir in the raisins and ¾ cup of chopped walnuts.
  • Using an ice cream scoop or a ¼-cup measure, divide into the prepared muffin tins. Sprinkle the tops with the remaining walnuts. Bake 25 to 30 minutes or until the tops of the muffins spring back when touched with a finger. Cool for about 5 minutes, and then remove from the pan.

Notes

The gelatinous mix of flax seeds and water replaces eggs--vegan "flax egg." If you wish, substitute 2 eggs for the flax egg mixture.
Quinoa flour has a grassy, slightly bitter flavor. Toasting the flour before using gives it a better flavor, though it's not necessary. To toast the quinoa flour: Spread on a baking sheet and bake in a 225°F. oven for 30 to 50 minutes, stirring occasionally. Let cool before mixing into the muffin batter.

Nutrition

Calories: 248kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 359mg | Potassium: 177mg | Fiber: 3g | Sugar: 11g | Vitamin A: 15IU | Vitamin C: 2.1mg | Calcium: 38mg | Iron: 1.2mg