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Vegan cinnamon quinoa oat muffins, the perfect combination of cozy & nutritious! The tender, hearty muffins are also gluten-free and a breeze to make.
The Best Vegan Quinoa Muffins
It’s beginning to feel like spring in Texas, but I am holding on to winter–or, at least, winter baking–with all my might.
Today was the kind of gray, drizzly, SF bay area (home)-style weather that I love, so after church, Kevin headed off to his office to grade papers while Nick and I stayed home to savor our indoor day by baking and being silly, activities at which we both excel.
I had toyed with the idea of giving up sugar for Lent, but after giving the notion a two-day test run last weekend, I was ready to tear down the remaining wallpaper in an upstairs closet with my bare hands.
Hence I modified the plan to (1) cut back on sugar (especially no leftover Valentine’s candy :)) and opt for less refined sweeteners, such as honey, maple syrup, and coconut palm sugar over refined sugar (without being fanatical); and (2) eat even more whole foods in general, everyday, such as whole grains, fruits, vegetables, nuts, seeds, etc.
So rather than a chocolate chip cookies and apple cake this afternoon, I experimented, and came up with a (ahem, pretty awesome) recipe: Cinnamon Quinoa Oat Muffins!
Recipe Benefits
Do not let appearances and the irresistible scents of cinnamon & vanilla fool you: these muffins are nutrition stars! Specifically, they are:
- Vegan
- Gluten-free
- Oil-Free
- High in fiber
- A good source of plant protein
- Low in sugar
Health Benefits of Quinoa
Quinoa, pronounced “keen-wa”, is a gluten-free alternative to starchy grains, such as rice and bulgur. It is high in protein and an important plant source, containing all nine essential amino acids.
Rich in fiber, quinoa is also a good source of a number of important nutrients, including folate, magnesium, zinc, and iron.
Beyond vitamins and minerals, quinoa contains two key flavonoid plant compounds, both of which have anti-inflammatory qualities and act as antioxidants in the body, protecting cells from damage caused by free radicals.
Ingredients for Cinnamon Quinoa Oat Muffins
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Quinoa: I am crazy about quinoa, and it is a fantastic stir-in to muffins, both for its nutrition (high protein, in particular) and subtle, nutty flavor. It also adds a slightly nubby texture to the finished muffins.
- Oat flour: Rather than all-purpose flour, oat any other variety of wheat flour, I opted instead for oat flour. Making oat flour is as simple as placing rolled oats into the food processor and pulsing until the oats are a fine flour.
- Coconut Sugar: Coconut palm sugar sweetens these wholesome muffins, to delicious effect. It is minimally refined, has a robust brown sugar-type flavor, and has a slightly lower glycemic index than refined sugar.
- Nut butter: Instead of oil, these muffins get their fat from nutritious nut butter. Use runny natural peanut butter, almond butter, or cashew butter.
- Baking powder: Use a certfied gluten-free baking powder, as needed.
- Ground cinnamon: Or the spice(s) you prefer.
- Salt
- Plain nondairy milk: I use almond milk or oat milk. Use the plain nondairy milk you prefer.
- Vanilla extract
Step by Step Directions
Note that the complete directions are also in the recipe card below.
- In a small saucepan, bring the quinoa and water to a boil over medium-high heat. Reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 to 10 minutes. Remove the lid, fluff the quinoa with a fork, and allow to cool slightly.
- Preheat oven to 350°F (180C). Line the cups of a standard size 12-cup muffin tin with paper, foil, or silicone liners.
- In a blender, process the oats into a fine flour. Transfer to a large bowl and whisk in the baking powder, cinnamon and salt.
- Add the milk, quinoa, almond butter and vanilla to the flour mixture; stir until completely blended.
- Divide the batter evenly between the prepared muffin cups.Bake in the preheated oven for 22 to 27 minutes until a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached.
- Cool in the muffin tin for 10 minutes and then remove muffins to a cooling rack to cool completely.
Variations and Baking Tips
- Add-Ins: You can add in just about anything you desire to these muffins. Think dried fruit, fresh fruit, chopped nuts or seeds, a healthy blob or two of nut butter, or chocolate chips.
- Sweetener Substitution: An equal amount of brown sugar can be used in place of the coconut sugar.
- Amaranth or Millet Substitution: An equal amount of amaranth or millet can be used in place of the quinoa.
FAQ
- How should I store the muffins? Store the cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.
- Can I Use ready-made oat flour? Yes. Instead of grinding your own oat flour from rolled oats, use 1 and 1/4 cups (150 grams) of ready-made oat flour.
- My muffins did not get a high rise. Is that normal? Yes. As pictured, the tops of these muffins are flat rather than peaked. It is due to the density of the cooked quinoa and the absence of eggs in the recipe.
Happy baking (and eating), everyone!
Related Recipes
Cinnamon Quinoa Oat Muffins (Vegan, Oil-free, GF)
Ingredients
- 1/3 cup uncooked quinoa
- 2/3 cup water
- 1.5 cups rolled oats, certified GF, as needed
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup plain nondairy milk, e.g., oat milk, almond milk, cashew milk
- 2 tablespoons runny almond butter, or other runny nut butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (180C). Spray the cups of a standard size 12-cup muffin tin with cooking spray.
- In a blender, process the oats into a fine flour. Transfer to a large bowl and whisk in the baking powder, cinnamon and salt.
- Add the milk, quinoa, almond butter and vanilla to the flour mixture; stir until completely blended.
- Divide the batter evenly between the prepared muffin cups.
- Bake in the preheated oven for 22 to 27 minutes until a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached.
- Cool in muffin tin for 10 minutes and then remove muffins to a cooling rack to cool completely.
Can I use coconut butter or oil instead of nut butter?
Hi Nicole,
I am not sure, but probably. Keep in mind the nuts and seeds are doing more than adding fat to the recipe, they are adding volume and texture, too. So you will need to experiment with adding more of the solid ingredients to make up for lost volume/texture.
The quinoa/oat flour muffins are really good. I added toasted coconut and mint choc chips
How wonderful, Sharon, thanks for taking the time to let me know.
I am going to try these with some slight modifications. Just curious how there are 8 grams of sugar. I will be using a sugar free sweetener but even with the coconut sugar my calculations are no more 5 grams of sugar per muffin…. thanks for the recipe!
Hi Cindy,
Thank for alerting me. I just re-ran the numbers with the new recipe card nutrition calculator (much better) and the values are updated. The sugar is indeed much lower. Cheers!
These are very tasty, thank you.
Can these be made less the oil?
Hi Lara, yes! You can add 2 more tablespoons of nondairy milk and leave out the oil altogether (or reduce by whatever amount you like, replace with milk). It might be a touch less moist, but not significantly.
Can you use quinoa flour instead of chickpea? I am still experimenting with wheat alternatives and not sure what flours are good replacements and how to use them accordingly!! thanks
I think that miht work, Christine, since both chickpea and quinoa flour are more absorbent than wheat flour. Let me know how it turns out!
These they came out beautiful. Thanks for letting us know about chickpea flour.
@Hina, did you use chickpea flour instead of the oats?
So pleased you like them, Sarah!
Message to Anonymous: yes, spelt flour should work beautifully in these muffins!
I made these for our book club, and they were a huge hit – not too sweet, and extremely tasty. I used all almond milk and subbed frozen raspberries and they turned out beautifully. I’ll have to try them with millet too. 🙂
Thanks for this, I’m absolutely loving your blog.
Could I make these muffins with spelt flour instead of chickpea? My niece can’t do legumesand she is staying with us this week.
I just made these and they were delicious! Anyone know how I can figure the nutrition info for this recipe for 1 serving? Thanks!
Sounds fabulous, Kelli! So glad you like them
I just wanted to thank you for this recipe. I make this all of the time, it’s a hit in our house. They are in the oven baking right now!
Hi Kathy,
Glad you liked these!
I love pumpkin (to the point of obsession)–I think it would make a great addition here.
I made these yesterday and they are fabulous!
I added 1/3 cup opumpkin with (just to be fun) and it turned out great. I think I would add cinnamon to these next time too.
Thank you for this recipe! Love it! 🙂
What a genius use of quinoa! I can’t wait to try these!
how many calories do you think are in one of these amazing muffins?
These look fabulous! Your blog is fantastic, I just discovered it.
Yo are so wlecome Karen–you helped me! Camilla 😉
Thanks for clarifying. I love quinoa, so I’ll definitely try them again. Love you blog, too!
Gorgeous muffins. I love using quinoa in them, but I’ve only ever used quinoa flakes so I’ll haveto try it wholeas well.
I love making a big batch of muffins–they are perfect for on-the-go snacks, especially to bring to college to munch on!
These look great!! I love blueberries – and the fact that I can make a batch and freeze is just awesome.
These look awesome Camilla. Those are great goals and something I’m working hard to incorporate into my own diet (seriously, though, why are cookies just so fun to make and eat?) 🙂
Keep up the awesome work!
Hope you get to make them, Adrien!
Thanks Krsiti! I amde the change 🙂 Yuck that would be one nasty muffin!
2 tablespoons baking powder? Did you mean teaspoons ?
These look so great- thanks for the recipe!