Imagine biting into a muffin that's not just delicious, but also packed with nutritious goodness that will supercharge your morning! These Apple Cinnamon Quinoa Breakfast Muffins are about to become your new obsession - a perfect blend of wholesome ingredients, irresistible flavor, and guilt-free indulgence. Whether you're a health enthusiast, a busy professional, or a parent looking for a nutritious breakfast option, these muffins are your ticket to a breakfast that's both incredibly tasty and supremely nutritious.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cooked quinoa
- 1 cup whole wheat flour
- 1/2 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup applesauce
- 2 eggs
- 1 teaspoon vanilla extract
- 1 apple, diced
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, combine the whole wheat flour, brown sugar, baking powder, cinnamon, and salt. Whisk together to ensure even distribution of dry ingredients.
- In a separate medium bowl, mix the cooked quinoa, applesauce, eggs, and vanilla extract. Stir until well combined and all ingredients are thoroughly incorporated.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Mix just until the dry ingredients are moistened.
- Fold in the diced apple, distributing evenly throughout the batter.
- Using a spoon or ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Optional: Sprinkle a little extra cinnamon or brown sugar on top of each muffin for added flavor and visual appeal.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Make sure your quinoa is completely cooled before mixing into the batter to prevent excess moisture.
- Don't overmix the batter - this can lead to tough, dense muffins. Mix just until the ingredients are combined.
- For extra moisture and flavor, use very ripe apples that are slightly soft.
- If you want a more pronounced apple flavor, consider adding a pinch of nutmeg along with the cinnamon.
- For a gluten-free version, substitute the whole wheat flour with a gluten-free flour blend.
- To keep muffins fresh longer, you can freeze them for up to a month. Simply wrap individually and thaw at room temperature.
- For added protein, you can sprinkle some chopped nuts on top before baking.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: mg
