Morning Muffins with Quinoa and Flax Recipe

Name: Morning Muffins with Quinoa and Flax
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups cooked quinoa ( 3/4 cup uncooked); 1 cup low-fat buttermilk; 3 Tbs. flaxseed meal; 1 cup raisins; 2 cups gluten-free all-purpose baking mix; 2 tsp. baking soda; 1/2 tsp. salt; 1/4 tsp. ground cinnamon; 2 large eggs; ⅓ cup oil; 1/2 cup honey; 1/2 cup sugar; 1 cup chopped walnut pieces (optional)

Servings: persons

1 1/2 cups cooked quinoa ( 3/4 cup uncooked)
1 cup low-fat buttermilk
3 Tbs. flaxseed meal
1 cup raisins
2 cups gluten-free all-purpose baking mix
2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
2 large eggs
⅓ cup oil
1/2 cup honey
1/2 cup sugar
1 cup chopped walnut pieces (optional)

1
Combine quinoa, buttermilk, and flaxseed meal in medium bowl.
2
Let stand 30 minutes.
3
Place raisins in heat-proof bowl, and cover with boiling water.
4
Let stand 10 to 30 minutes to plump.
5
Drain, and set aside.
6
Preheat oven to 350F.
7
Line 14 muffin cups with paper liners.
8
Sift together baking mix, baking soda, salt, and cinnamon in large bowl.
9
Beat eggs with whisk in bowl.
10
Whisk in oil, then honey and sugar.
11
Stir in quinoa mixture.
12
Fold in baking mix mixture until just combined.
13
Stir in raisins and walnuts (if using).
14
Fill muffin cups three-quarters full with batter, and bake 20 to 25 minutes, or until browned on top and toothpick inserted in center of 1 muffin comes out clean.
15
Cool before serving.
16
(Muffins have a slight baking soda taste when warm.)

1637

kcal

Calories

141

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
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.

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: 1 1/2 cups cooked quinoa ( 3/4 cup uncooked), 1 cup low-fat buttermilk, 3 Tbs. flaxseed meal, 1 cup raisins, and more.

Yes, Morning Muffins with Quinoa and Flax 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!

Morning Muffins with Quinoa and Flax

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions