Protein Quinoa Muffins with Fresh Apricot, Walnut and Dates (Gluten Free, Dairy Free)

The recipe Protein Quinoa Muffins with Fresh Apricot, Walnut and Dates (Gluten Free, Dairy Free) can be made in about 45 minutes. For 74 cents per serving, you get a side dish that serves 12. Watching your figure? This gluten free, dairy free, and lacto ovo vegetarian recipe has 192 calories, 5g of protein, and 11g of fat per serving. This recipe from Inspired Edibles requires quinoa flakes, baking powder, cinnamon, and walnut halves. 3086 people were impressed by this recipe. Overall, this recipe earns a pretty good spoonacular score of 45%. Try Gluten-Free Vegan Walnut and Oat Brownies (Vegan, Gluten-Free, Grain-Free, Flourless, Dairy-Free, No Refined Sugar), Thousand Island Dressing (Gluten-Free, Corn-Free, Dairy-Free, Soy-Free, Nut-Free, Gum-Free and Refined Sugar-Free), and Citrus Quinoa Parfait: for similar recipes.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

You cant see me right now but Im doing a little February happy dance.Thats right. Weve turned the corner on the longest and coldest (lets hope) month of the year and thats cause enough for me to engage is some celebratory toe tapping. But just wait until spring arrives, when things really get afoot. (cue the groans).I havent posted a muffin recipe in ages! It seems that energy barshave taken over as the favored lunchbox snack in this house over the past year or so and Ive been making endless variations of this simple recipe. Still, theres just something about cranking up the oven on a dark February morning and smelling the aroma of home baked goodness wafting through the air thats really hard to beat. Plus, a little change now and then is always a good thing.These quinoa muffins are not only delicious and moist, they are also packed with nutritious ingredients to get your day off to a good start.You can easily double the recipe and pop whatever you dont need in the freezer. Thaw muffin/s in the fridge overnight and warm in the oven for 5 minutes or so and youve got a healthy, warming, winters breakfast to go!Protein Quinoa Muffins with Fresh Apricot, Walnut & Dates1 + cups quinoa flour1/3 cup packed ground walnut3 tsp baking powder2 tsp cinnamon1/3 cup pitted dates, finely chopped1/4 cup coconut palm sugar, substitute a coarse grain sugar1 cup fresh apricot, chopped2 large or 3 medium size bananas, mashed + 12 slices for topping1 tsp vanilla2 eggs, gently beaten1/2 cup coconut milk1/4 cup olive oil1/4 cup quinoa flakes for topping1/4 cup pepitas for topping~~~~~~Notes:Many large grocers now stock a variety of flours and sugars however you can also find these items at health food stores.I use a dedicated coffee grinder to grind nuts and seeds because my large blender is not effective in the least at this task (Im overdue for a multi-function blender upgrade) but, in the meantime, the coffee grinder works pretty well for me.~~~~~~Directions:Makes 12 regular sized muffinsHeat oven to 400 F.In a large bowl, combine quinoa flour, ground walnut, baking powder, cinnamon, dates and palm sugar, mixing to combine. Add the fresh apricot and mix gently taking care not to mash the fruit.In a separate smaller bowl, combine the bananas, vanilla, eggs, coconut milk and olive oil, mixing well to combine.Add wet ingredients to dry, mixing just until combined.Divide batter among 12 paper-lined muffin cups that have been dabbed with olive oil. Place a slice of banana in the center of each muffin and sprinkle with pepitas and quinoa flakes.Cook for approximately 20 minutes or until muffins are cooked through.Allow muffins to cool on a rack for 10 minutes or so before enjoying. (I sprinkled a few more quinoa flakes on top of the muffins for presentation).Store muffins in the fridge for up to 3 days or in the freezer for a month or so.It's only fair to share...

 

Step by step:

1. You cant see me right now but Im doing a little February happy dance.Thats right. Weve turned the corner on the longest and coldest (lets hope) month of the year and thats cause enough for me to engage is some celebratory toe tapping. But just wait until spring arrives, when things really get afoot. (cue the groans).I havent posted a muffin recipe in ages! It seems that energy barshave taken over as the favored lunchbox snack in this house over the past year or so and Ive been making endless variations of this simple recipe. Still, theres just something about cranking up the oven on a dark February morning and smelling the aroma of home baked goodness wafting through the air thats really hard to beat. Plus, a little change now and then is always a good thing.These quinoa muffins are not only delicious and moist, they are also packed with nutritious ingredients to get your day off to a good start.You can easily double the recipe and pop whatever you dont need in the freezer. Thaw muffin/s in the fridge overnight and warm in the oven for 5 minutes or so and youve got a healthy, warming, winters breakfast to go!Protein Quinoa Muffins with Fresh Apricot, Walnut & Dates1 + cups quinoa flour1/3 cup packed ground walnut3 tsp baking powder2 tsp cinnamon1/3 cup pitted dates, finely chopped1/4 cup coconut palm sugar, substitute a coarse grain sugar1 cup fresh apricot, chopped2 large or 3 medium size bananas, mashed + 12 slices for topping1 tsp vanilla2 eggs, gently beaten1/2 cup coconut milk1/4 cup olive oil1/4 cup quinoa flakes for topping1/4 cup pepitas for topping~~~~~~Notes:Many large grocers now stock a variety of flours and sugars however you can also find these items at health food stores.I use a dedicated coffee grinder to grind nuts and seeds because my large blender is not effective in the least at this task (Im overdue for a multi-function blender upgrade) but, in the meantime, the coffee grinder works pretty well for me.~~~~~~Directions:Makes 12 regular sized muffins

2. Heat oven to 400 F.In a large bowl, combine quinoa flour, ground walnut, baking powder, cinnamon, dates and palm sugar, mixing to combine.

3. Add the fresh apricot and mix gently taking care not to mash the fruit.In a separate smaller bowl, combine the bananas, vanilla, eggs, coconut milk and olive oil, mixing well to combine.

4. Add wet ingredients to dry, mixing just until combined.Divide batter among 12 paper-lined muffin cups that have been dabbed with olive oil.

5. Place a slice of banana in the center of each muffin and sprinkle with pepitas and quinoa flakes.Cook for approximately 20 minutes or until muffins are cooked through.Allow muffins to cool on a rack for 10 minutes or so before enjoying. (I sprinkled a few more quinoa flakes on top of the muffins for presentation).Store muffins in the fridge for up to 3 days or in the freezer for a month or so.It's only fair to share...

Nutrition Information:

covered percent of daily need