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close-up of a vegan cinnamon quinoa oat muffin on a cooling rack

Cinnamon Quinoa Oat Muffins {vegan, gluten-free}


  • Author: Camilla
  • Prep Time: 30 mins
  • Cook Time: 22 mins
  • Total Time: 52 mins
  • Yield: 12 muffins 1x
  • Diet: Vegan

Description

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


Ingredients

Scale

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.

  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 120
  • Sugar: 8.1 g
  • Sodium: 158 mg
  • Fat: 3.9 g
  • Saturated Fat: .3 g
  • Carbohydrates: 24.2 g
  • Fiber: 3.2 g
  • Protein: 4.8 g
  • Cholesterol: 0 mg
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