Christmas Quinoa Muffins Recipe

Name: Christmas Quinoa Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked quinoa, cooled; 1 1/2 cups white whole wheat flour; 1/2 cup almond flour; 3/4 cup brown sugar; 1 1/2 teaspoons baking powder; 1 teaspoon kosher salt; 1/2 cup Greek yogurt, with fruit on bottom (I used FAGE Cherry); 1 cup milk (I used Almond); 1 egg; 1 teaspoon vanilla; 1/4 cup vegetable oil (I used Grapeseed); 1/4 cup pumpkin seeds; 1 cup fresh cranberries (Chopped); 2 tablespoons unbleached cane sugar

Servings: persons

2 cups cooked quinoa, cooled
1 1/2 cups white whole wheat flour
1/2 cup almond flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup Greek yogurt, with fruit on bottom (I used FAGE Cherry)
1 cup milk (I used Almond)
1 egg
1 teaspoon vanilla
1/4 cup vegetable oil (I used Grapeseed)
1/4 cup pumpkin seeds
1 cup fresh cranberries (Chopped)
2 tablespoons unbleached cane sugar

1
Preheat oven to 400 degrees.
2
Add cane sugar to chopped cranberries ( I find chopping frozen cranberries much easier).
3
Mix first 6 dry ingredients together.
4
In a separate bowl whisk remaining wet ingredients (yogurt, milk, egg, vanilla and oil) together.
5
Fold wet ingredients into dry until just combined. Do not overmix.
6
Fold in sugared cranberries and pumpkin seeds
7
Line muffin tins with parchment cups or grease with oil of choice. I used parchment.
8
Use regular size ice cream scoop to fill muffin cups.
9
Bake for 30 -40 minutes until tops are brown and toothpick comes out clean. Toothpick will come out clean after 20 minutes but its worth waiting until muffins actually brown on top for better texture.
10
Notes: Batter is fairly dense. Adjust with milk to your liking. Muffins are minimally sweet so adjust sugar as well. I love a just slightly sweet muffin and you can't beat fresh cranberries. Enjoy!
11
As with all healthier muffins these stay/store best in freezer in a ziploc freezer bag once they've completely cooled. Perfect defrosted in microwave at power level 3 for 1 min (flipping it at 30 seconds).

753

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.
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

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

You need 14 ingredients. The key ingredients include: 2 cups cooked quinoa, cooled, 1 1/2 cups white whole wheat flour, 1/2 cup almond flour, 3/4 cup brown sugar, and more.

Yes, Christmas 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!

Christmas Quinoa Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions