Cinnamon Quinoa Oat Muffins (Vegan, Gluten-free)

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

The Reliable 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 backon 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 solid) 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 betweenUS Customary(volume) andMetric(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 plain 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 satisfying 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 instructions 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 nourishing 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!