Buttermilk, Maple Syrup, Quinoa and Pecan Muffins

Name: Buttermilk, Maple Syrup, Quinoa and Pecan Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1/2 cup quinoa flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3 large eggs; 4 tablespoons maple syrup or to taste; 3/4 cup buttermilk; 4 tablespoons canola oil; 1 teaspoon vanilla extract; 1 cup quinoa cooked; 1/2 cup pecans chopped

Servings: persons

1 cup whole wheat flour
1/2 cup quinoa flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
4 tablespoons maple syrup or to taste
3/4 cup buttermilk
4 tablespoons canola oil
1 teaspoon vanilla extract
1 cup quinoa cooked
1/2 cup pecans chopped

1
Postion the rack in the middle of the oven.
2
Preheat the oven to 375F (190C).
3
Coat 12 muffin cups with cooking spray or brush with oil.
4
Sift together whole wheat flour, quinoa flour, baking powder, baking soda and salt in a medium bowl.
5
Add the eggs, maple syrup, buttermilk, canola oil and vanilla in a large bowl, and whisk until well blended.
6
Stir in the flour mixture until just incorporated, then fold in the cooked quinoa and pecans until well mixed.
7
Spoon into muffin cups, filling each 23 to 3/4 full.
8
Bake for about 25 minutes, or until lightly browned.
9
Remove from the oven and transfer onto a wire rack.
10
Cool in the tins for 10 minutes, then remove from the mold and let cool on a rack completely.
11
Serve or store at an air-tight container for a couple of days, or they can be frozen well.

841

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup whole wheat flour, 1/2 cup quinoa flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and more.

Yes, Buttermilk, Maple Syrup, Quinoa and Pecan 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!