Gluten Free Apple Quinoa Breakfast Muffins Recipes
GLUTEN-FREE APPLE QUINOA BREAKFAST MUFFINS
Perfect whole-grain breakfast muffins that will make you feel good about your breakfast!
Provided by Shirley Braden
Categories Breakfast, Dessert
Number Of Ingredients 17
Steps:
- Preheat oven to 350 F. Line 10 muffin tins with paper liners or silicone liners, or spray with nonstick spray.
- In a large mixing bowl, stir together the apples, coconut sugar, oil, quinoa, vanilla, apple cider vinegar, pecans, raisins, flax seeds, and almond milk to allow the coconut sugar to begin to dissolve.
- Sift the all-purpose flour, baking powder, baking soda, salt and 5-Spice powder over the wet mixture. Add the psyllium husks and oats and stir everything just to combine.
- Using a large ice cream scoop or 1/3 cup measuring cup, heap the mixture into the muffin cups, filling them quite full (they will not rise any more while baking, so make the tops as high as you can). The mixture may seem as if it's not sticking together enough, but don't worry; it will become more cohesive as it bakes.
- Bake in preheated oven for 35-40 minutes, rotating the pans about halfway through baking, until a tester inserted in a center muffin comes out clean. Cool for 5 minutes before removing to a cooling rack. Allow to cool completely before eating (the muffins will be more fragile while warm, but will hold together fine once cool).
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- Preheat oven to 350 F. Line 10 muffin tins with paper or silicone liners, or spray with nonstick spray.
- In a large bowl, stir together the apples, coconut sugar, oil, quinoa, vanilla, apple cider vinegar, pecans, raisins and flax seeds to allow the coconut sugar to begin to dissolve.
- Sift the all-purpose flour, baking powder, baking soda, salt and 5-Spice powder over the wet mixture. Add the psyllium husks and oats and stir everything just to combine.
- Using a large ice cream scoop or 1/3 cup measuring cup, heap the mixture into the muffin cups, filling them quite full (they will not rise any more while baking, so make the tops as high as you can). The mixture may seem as if it’s not sticking together enough, but don’t worry; it will become more cohesive as it bakes.
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- 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, 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.
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