(Gluten, dairy, egg, soy, corn, and sugar free) Quinoa Muffins: Jen’s Cleanse trial 2

Honestly, I’m sitting here at the computer feeling a little shell-shocked right now. It’s been one of those strange weekends. I felt resigned to a certain busy quietude–we had plenty to do, but it was mostly of the “get it done” variety, productive rather than jubilant, but still conceivably fun. Then, this morning, I had a phone call posing a question that just blew my mind; and, while nothing is actually changing, it feels as if somehow I’ve created and stood for some time upon my own tectonic plates, and they are shifting out of control.  And that’s all I can say about that matter. Sorry to be so crytpic.

To sum up the above, the point really is that this will not be one of my most eloquent posts. But I can vouch for these muffins, trial two in the challenge to create satisfying breakfast options for my friend Jen while she temporarily avoids gluten, eggs, dairy, corn, soy, and sugar (but she can have some fruit) at once.  I didn’t expect much of these muffins. I certainly didn’t expect them to be so invitingly moist and hearty. And although they are a beautiful springboard, begging you to consider elevation possibilities (a little maple syrup, blueberries/raspberries/blackberries, or chopped dates or apricots), they are nice enough on their own.

These are oh so easy, and oh so clean, which is my favorite part. They’re simply fluffy cooked quinoa, ground almonds processed with rice flour, flax meal, almond milk, vanilla, a lot of cinnamon and some nutmeg, a mashed banana and some unsweetened applesauce. Oh, I did include a little baking powder and soda. I never really know how those rank in nutrition banks, but as far as I know they’re innocuous. I should look into that.

I’m somewhat ashamed to admit, I kept over half the batch for myself. Since I’m not on the cleanse, I had them with homemade raspberry jam, and they were a perfect start to several days.

Quinoa Muffins

12 muffins

  • 3/4 cup rice flour
  • 3/4 cup almond meal ( I actually just coarsely ground almonds)
  • 1/4 cup flax meal
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup unsweetened almond milk
  • 1 over-ripe medium mashed banana
  • 1/2 cup unsweetened all natural applesauce
  • 1 teaspoon vanilla
  • 1 cup cooked quinoa
  • *optional–would have loved to stir in berries, or some maple syrup!
  1. In a mixing bowl, whisk together rice flour,  almond meal, flax meal, spices, baking powder and baking soda.
  2. Make a well in the center and add almond milk, mashed banana, applesauce and vanilla and combine. Stir in cooked quinoa.
  3. In a prepared muffin tin, fill cups about two-thirds full. Bake at 350 degrees F for 25 minutes.
  1. Mary
    January 25, 2012

    Wendy! As usual your muffin recipe comes just in time for me to replenish the supply in my freezer for quick to-go breakfasts. I made these last night, with a few illicit changes…whole wheat pastry flour for the rice flour, a little brown sugar, and, since you mentioned jam, I hid a spoonful of raspberry preserves INSIDE each muffin before cooking for some added sweetness. I just ate the first one this morning and it was perfect. Miss you!

    • Wendy McMillan
      January 25, 2012

      Yay! It makes me very happy you liked them. I love baking jam inside muffins!

  2. jen
    January 26, 2012

    Wendy, thanks so.much for making these and the millet bars! I agree, they edge much better than one would think. Denise loved these!! I think I need the crunch so I liked millet better. This is a great start, but having it with jam sounds better! Let’s taste test the Amante millet bars soon, and I can’t wait to talk to you about “the call”.

  3. Fawn
    January 29, 2012

    This looks like a delightful recipe! And it contains mostly things I eat (I’m not familiar with rice flour so I’ll have to look that up). Thanks!

    • Wendy McMillan
      January 30, 2012

      Thanks for commenting, Fawn! Looking forward to checking out your blog meeting up with you on BlogFrog!

  4. Linda
    October 31, 2012

    Any suggestions if you can not have banana?

    • Wendy McMillan
      October 31, 2012

      Hmmm…I bet they would work out with apple sauce (maybe 1/2 cup?), or pureed dates…I haven’t made these in awhile. I can try something out for you?

  5. Mary
    December 1, 2012

    How much vanilla do you put in? I’m seeing in the instructions that you say to add vanilla but I can’t see in the ingredient list how much.

    • Wendy McMillan
      December 1, 2012

      Oh, thanks for catching the omission! I updated for a teaspoon!

      • Mary Kuemmerle
        December 1, 2012

        Ha ha I guessed about a teaspoon; thank you very much!

  6. Julie
    March 4, 2013

    Oooh! I’m so excited to try these tomorrow. I have everything on hand.
    I might also do some experimenting using blended peaches as a sub for the banana &/or applesauce.

    Found this page by searching for quinoa muffins. SO glad you used cooked quinoa instead of quinoa flour (which I don’t have on hand).

    Now I’m going to go searching your blog for the rest of your ‘cleanse trial’ recipes. 🙂

    Thanks for posting these!

    • Wendy McMillan
      March 4, 2013

      Yay! Let me know how it goes!

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