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Spiced Quinoa, Applesauce & Cranberry Muffins


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Ingredients

½ cup canola oil
½ cup brown sugar, packed
2 medium eggs
2 tbsp linseed, ground
1 tsp vanilla
½ cup red or white quinoa, cooked
1 ½ cups unsweetened applesauce
1 cup whole wheat flour
2 tbsp roasted wheatgerm
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cardamom
1 cup Patience Fruit et Co Whole & Juicy Dried Cranberries
White or brown sugar, for topping (optional)

Preparation time 15 min
Cooking time 25 min Portions 12 muffins

Quinoa grains in a muffin? Yes, and with good reason! Quinoa not only boosts protein and fibre, it gives muffins a uniquely soft, scrumptious texture. To drastically reduce the quantity of added sugar and butter, we use applesauce and canola oil — without compromising whatsoever on taste!

Ingredients

½ cup canola oil
½ cup brown sugar, packed
2 medium eggs
2 tbsp linseed, ground
1 tsp vanilla
½ cup red or white quinoa, cooked
1 ½ cups unsweetened applesauce
1 cup whole wheat flour
2 tbsp roasted wheatgerm
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cardamom
1 cup Patience Fruit et Co Whole & Juicy Dried Cranberries
White or brown sugar, for topping (optional)

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Steps

  1. Place rack in the middle of oven. Preheat oven to 350°F (180°C). Grease muffin moulds or line with paper cups.

  2. In a large bowl, combine oil, brown sugar, eggs, linseed and vanilla. Add quinoa and applesauce. Mix until homogeneous.

  3. In another bowl, combine flour, wheatgerm, baking powder, salt and spices. Using a spatula, fold dry ingredients into liquid ingredients only as needed for dry ingredients to be moistened. Add in cranberries.

  4. Divide between muffin moulds and sprinkle with sugar if using.

  5. Bake 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Let cool.

Recommendations

These muffins freeze very well and can be thawed in the microwave. For muffins with that fresh-baked look and feel, just bake in a 180°C (350°F) oven for 10 to 15 minutes until moist and crispy. You can also bake in a standard bread pan for 50 to 55 minutes.

Thanks to our collaborator

Science & Fourchette

Annie Ferland is founder and editor of the magazine Science & Fourchette and a nutritionist. Epicurean and a lover of photography, she shares her creations and tips about nutrition on her blog, Science & Fourchette. Her motto: simplify science to put on your plate.

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