Apricot Orange Quinoa Muffins Recipe

Name: Apricot Orange Quinoa Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups White Whole Wheat Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Salt; 2 Tablespoons Wheat Germ; 1/2 cups Banana, Mashed; 1-1/2 cup Brown Sugar; 1/3 cups Low-fat Milk, Or An Alternative Milk; 1 whole Egg; 1-1/2 teaspoon Vanilla Extract; 1 Tablespoon Orange Zest; 2 cups Cooked Quinoa (cooked In Water, And Cooled); 1/2 cups Dried Apricots, Coarsely Chopped; Turbinado Sugar, For Garnish

Servings: persons

2 cups White Whole Wheat Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoons Salt
2 Tablespoons Wheat Germ
1/2 cups Banana, Mashed
1-1/2 cup Brown Sugar
1/3 cups Low-fat Milk, Or An Alternative Milk
1 whole Egg
1-1/2 teaspoon Vanilla Extract
1 Tablespoon Orange Zest
2 cups Cooked Quinoa (cooked In Water, And Cooled)
1/2 cups Dried Apricots, Coarsely Chopped
Turbinado Sugar, For Garnish

1
Preheat oven to 350u00b0F.
2
In a medium bowl, combine flour, baking powder, salt, and wheat germ.
3
In the stand mixer bowl, combine the mashed banana with the brown sugar. Mix in the milk, egg, vanilla and orange zest. Gradually add the dry mixture to the wet until just combined. Add the cooked and cooled quinoa and the chopped apricots and continue mixing until equally distributed.
4
Spray a mini muffin pan with cooking spray (we use canola oil). Spoon enough batter into each hole so that they are almost full. These don't expand very much. Sprinkle each one with a pinch of turbinado sugar.
5
Bake for 18-20 minutes, checking them with a toothpick to be sure that they are cooked through the middle.
6
Let them cool slightly, before removing them from the pan. They should pop right out, but if they feel a little stuck, use a smaller knife to help coax them out.
7
Note: You can use a regular muffin tin, and increase the baking time by about 10 minutes, still checking doneness with a toothpick. This option will make about 12-16 regular-sized muffins.

471

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups White Whole Wheat Flour, 1-1/2 teaspoon Baking Powder, 1/4 teaspoons Salt, 2 Tablespoons Wheat Germ, and more.

Yes, Apricot Orange Quinoa Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Orange Quinoa Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions