Cinnamon Quinoa Oat Muffins {vegan, gluten-free}

Vegan cinnamon quinoa oat muffins: the perfect combination of cozy & nutritious! The tender, hearty muffins are also gluten-free and a breeze to make.

Healthy Vegan & Gluten-Free 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!  

Healthy Highlights of Cinnamon Quinoa Oat Muffins

Do not let appearances and the irresistible scents of cinnamon & vanilla fool you: these muffins are nutrition stars! Specifically, they are:

• Vegan
• Gluten-free
• High in fiber
• A good source of plant protein
• Low in sugar

Ingredients for Cinnamon Quinoa Oat Muffins

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, oar 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.

Extras: 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 (I’ll have to wait on this last option until Easter bunny arrives). 

Happy baking (and eating), everyone!

More Quinoa Muffins and Snacks:

1. Multi-Seed Quinoa Crackers {vegan, gluten-free}
2. Vegan Quinoa Omelet Muffins (vegan, high-protein, gluten-free}
3. Vanilla Quinoa Pudding {vegan, gluten-free}
4. Mushroom Kale Quinoa Muffins {vegan, oil-free, GF}
5. 3-Ingredient Banana Quinoa Muffins {vegan, GF, oil-free}
6. 4-Ingredient Chocolate Quinoa Muffins {vegan, oil-free, GF}
7. Blueberry Quinoa Oat Muffins {vegan, oil-free, GF}
8. Chocolate Chip Banana Quinoa Muffins {vegan, GF, flourless}
9. Vegan Quinoa Muffin Tin Burgers {oil-free, gluten-free}

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Yield: 12 muffins

Cinnamon Quinoa Oat Muffins {vegan, gluten-free}

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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.

Prep Time 30 minutes

Cook Time 22 minutes

Total Time 52 minutes

Ingredients

• 1/3 cup quinoa
• 2/3 cup water
• 1 and 1/2 cups rolled oats (GF, as needed)
• 1/4 cup coconut sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 cup nondairy milk
• 2 tablespoons avocado oil (or oil of choice)
• 1 teaspoon vanilla extract

Instructions

1. 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.
2. Preheat oven to 350°F. Spray the cups of a standard size 12-cup muffin tin with cooking spray.
3. In a food processor, process the oats into a fine flour. Transfer to a large bowl and whisk in the baking powder, cinnamon and salt.
4. Add the milk, quinoa, oil, and vanilla to the flour mixture; stir until completely blended.
5. Divide the batter evenly between the prepared muffin cups.
6. Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached.
7. Cool in muffin tin for 10 minutes and then remove muffins to a cooling rack to cool completely.

Notes

Storage: 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.

Tip: An equal amount of brown sugar can be used in place of the coconut sugar.

Nutrition Information

Serving Size

1 muffin
Amount Per Serving Calories 120Total Fat 3.9gSaturated Fat 0.3gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 158mgCarbohydrates 24.2gFiber 3.2gSugar 8.1gProtein 4.8g

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