14 comments

Quinoa Cranberry Walnut Muffins

Breakfast is my favorite meal of the day. The rotation goes as follows: oatmeal with berries, hemp seeds and agave, buckwheat chocolate chip blueberry pancakes, or a green smoothie. But, sometimes, I crave muffins. There’s nothing like a healthy muffin (this muffin is not glorified cake, I promise—though it tastes like it) and a giant cup of Peet’s coffee to start the day off right.

So grab a few ingredients and 20 minutes to a delicious, hearty start to your day (or as a mid-afternoon pick-me-up).

Tools:
Large mixing bowl
Medium mixing bowl
Whisk
Spoon
Muffin tin
Paper liners for muffin tin OR
Coconut oil to grease the tin

Ingredients:
1 cup whole wheat pastry flour (or a healthier flour of your choice that bakes well)
2/3 cup raw sugar, Sucanat, or 1/2 cup agave nectar
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 cup creamy natural cashew butter (or almond, sunflower, soy or peanut)
2/3 cup plus 2 tbsp of nondairy milk
2 tsp vanilla extract
2/3 cup cooked and cooled quinoa (tips for cooking quinoa)
1/2 cup cranberries
1/3 cup walnuts
Coconut oil to grease the tin, if you are not using muffin liners

Let’s get started.

Preheat oven to 350°F. Line a standard muffin tin with paper liners or grease lightly with coconut oil.

In a large bowl, whisk together the flour, sugar (do not mix in agave here, if you are using it in place of the sugar), baking powder, cinnamon, ginger and nutmeg.

In a medium-size bowl, whisk together the nut butter, non-dairy milk, agave (if you’re using it here) and vanilla.

Fold the wet ingredients into the dry, being careful not to overmix.

Fold in the quinoa, cranberries and walnuts.

Divide the batter equally among the muffin cups and bake for 20 minutes, or until a toothpick in the center comes out clean.

Let cool on a wire rack.

 

Check out more from Rea on ReaFrey.com

Read the comments or add yours.

Comment Rules

  1. Dominika

    looks delicious! any ideas for gluten-free flour that would work well instead of the whole wheat pastry flour?

    • Dominika~
      I am going to try making a version of these muffins that uses gluten-free flour so stay tuned. I am going to try an all purpose GF flour and an almond flour. Fingers crossed!

  2. The all-purpose gluten free works well! I’m curious about the almond!

    • I goofed around with it this weekend and it worked quite well…very moist! What a fab recipe, Rea.

  3. Dominika

    Will try this weekend :)

  4. Dominika

    Heather, did u substitute the 1 cup ww pastry flour with 1 cup almond flour, or a mix of almond and all-purpose GF?

    • I would try 3/4 cup almond flour and 1/4 cup garbanzo bean flour, or garbanzo fava flour. Let me know how it works out!

  5. We are going away for the weekend, and I was trying to decide what to bring for breakfast since we are camping. These look perfect!! Thanks!

  6. Berneda

    I’m always curious about when a recipe calls for dried cranberries. I always see the kind that has added sugar (ie. Ocean Spray). Is that what you use?

    • Berneda~
      We always try to use unsweetened dried cranberries, which can usually be found at health food stores like Whole Foods. You can always use The Google—unsweetened organic dried cranberries—brings up a ton of options…Also, Jaffe Brothers is a great resource. They have apple juice sweetened cranberries and all sorts of other organic dried fruit if you want to experiment. Good luck!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>