Quinoa Applesauce Muffins
Packed with wholesome ingredients and natural sweetness, these Quinoa Applesauce Muffins are the perfect balance of healthy and delicious. Featuring protein-rich cooked quinoa, fiber-filled rolled oats, and naturally sweetened with honey and unsweetened applesauce, these muffins are a nutritious option for breakfast, snack time, or on-the-go fuel. Each bite is infused with warm cinnamon, while optional add-ins like chopped walnuts or chocolate chips allow you to customize them to your taste. Quick and easy to make in just 35 minutes, these muffins are moist, lightly sweet, and perfectly fluffy, thanks to the combination of Greek yogurt and a touch of vanilla. They’re not only a great way to use up leftover quinoa but also a crowd-pleaser that can be stored for days without losing their fresh, homemade appeal. Whether you're catering to picky eaters or simply craving a guilt-free treat, these wholesome muffins deliver on both flavor and nutrition.
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Recipe Information
Ingredients
- 1 cup Cooked quinoa
- 1 cup All-purpose flour
- 0.5 cup Rolled oats
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 1 cup Unsweetened applesauce
- 0.5 cup Plain Greek yogurt
- 1 large Egg
- 0.25 cup Honey
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the cooked quinoa, flour, rolled oats, baking powder, baking soda, cinnamon, and salt.
In a separate medium-sized bowl, combine the applesauce, Greek yogurt, egg, honey, and vanilla extract. Whisk until smooth and well-combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
If using walnuts or chocolate chips, fold them into the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
2114 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.0 g | 126% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 2068 mg | 90% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 82.8 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 355 mg | 27% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
