These Healthy Gluten-Free Quinoa Muffins are packed with roasted cherries, apricots, and pistachios, and are finished with the perfect drizzle of almond butter!
Who says muffins can’t be both fun and functional? These gluten-free quinoa muffins are your ticket to a treat that’s as delicious as it is healthy and filling!
When I’m craving a little treat, there always seems to be so many obstacles in the way. I don’t want something too sweet, it can’t be so big that I can’t finish it, and it also can’t have gluten in it. It’s hard to find muffins that meet these criteria in the grocery store, so I thought, why not just take matters into my own hands? So, after some extensive searching, I came across this awesome recipe that totally fits the bill. And let me tell you, I’m not the only one loving them! At my house, they somehow seem to disappear much too quickly!
Bursting with the juicy tang of apricots and cherries, a hint of warming spice from the cardamom, and a satisfying crunch from pistachios, these muffins are perfect for breakfast on the go, a midday snack, or a light dessert.
Are These Gluten-Free Quinoa Muffins Healthy?
Oh, absolutely. Packed with protein from the quinoa, eggs, and almond butter, these muffins will keep you full without a sugar crash. The natural sweetness from the fruit and honey makes them a great alternative to store-bought muffins loaded with refined sugars, and the cardamom and ginger don’t just add flavor; they’re also known for their anti-inflammatory properties.
Want to tweak the recipe? I recommend using stevia or monk fruit to reduce the amount of sugar, and replace the almond butter with tahini if you have a nut allergy. You could also add flaxseed or chia seeds to up the fiber content and make these little gems even more nutrient-dense.
This recipe is super friendly for a variety of dietary needs. Gluten-free? Check. Dairy-free? You bet.
Can You Bake With Quinoa?
Let’s talk quinoa! You might know it as the go-to side for salads and grain bowls, but quinoa is also a stellar baking ingredient! In these muffins, it creates a wonderfully moist texture that’s hearty but not heavy. The subtle nutty flavor pairs beautifully with the fruit, pistachios, and spices, enhancing the overall muffin without stealing the spotlight.
Quinoa’s naturally gluten-free status makes it a fantastic option for those avoiding wheat. And because it’s so versatile, it works just as well in savory dishes as it does in sweet. If you’ve never baked with quinoa before, this recipe is a great introduction. It’ll make you a strong believer in the power of this tiny pseudo-grain.
How Do I Store Leftovers?
Store muffins in an airtight container in the refrigerator for up to 5 days. To freeze, wrap each muffin individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 20 to 30 seconds or let them thaw overnight in the refrigerator before serving.
Serving Suggestions
I love to serve these to my friends and family when they come over for some tea. To make a little snack spread, I also like to make these Flourless Gluten-Free Chocolate Cookies and these Peanut Butter Balls. To garnish my gluten-free quinoa muffins, I always try to make my own Almond Butter, or I’ll swap it for Salted Caramel Sauce if I’m craving something a little sweeter. Finally, for the ultimate feel-good dessert, serve these muffins with Cookie Dough Banana Ice Cream or Vanilla Mousse!
Ingredients
- 2/3 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1/3 cup quinoa uncooked
- 3/4 cup apricot (125g) cubed
- 1/2 cup cherries (90g) pitted and halved, lightly heaping
- 3 1/2 tablespoons honey divided
- 1 teaspoon ground cardamom
- 1 pinch sea salt
- 1/4 cup natural almond butter plus additional for drizzling
- 1/2 teaspoon fresh ginger minced
- 2 large eggs
- Egg whites from 2 eggs
- 3 tablespoons pistachios minced
Instructions
- Preheat oven to 450℉ and line a baking sheet with parchment paper. Set aside.
- In a small pot on high heat, bring the almond milk and vanilla extract to a boil, then add quinoa. Stir well, turn down heat to low, and cover with a lid. Simmer until the quinoa has absorbed all of the liquid, about 25 minutes.
- In a medium bowl, toss together the apricots, cherries and 1/2 tablespoon of honey. Spread out on the prepared baking sheet and bake until the fruits release all their juices and they begin to lightly brown, about 13 to 15 minutes.
- Once the quinoa is cooked, transfer it to a medium bowl, stir in the cardamom and a pinch of salt, then refrigerate until it cools down.
- Lower oven temperature to 425℉ and generously spray a 12-cavity muffin tin with cooking spray. These muffins will stick, so spray liberally!
- In a large microwave-safe bowl, melt the almond butter until smooth and creamy, about 1 minute. Stir in the remaining 3 tablespoons honey and the fresh ginger. Finally, stir in the slightly cooled quinoa and mix until well combined.
- In a separate medium bowl, whisk together the eggs and egg whites. Pour them into the quinoa mixture and stir until well combined. The mixture will be a little bit soupy.
- Divide the quinoa mixture between 11 of the muffin cavities, filling only half way. Then, evenly divide the fruits between each cavity. Sprinkle the tops with the minced pistachios.
- Bake until the muffins have risen and the tops are set, about 12 to 14 minutes.
- Remove from the oven and, using a sharp knife, immediately remove them from the muffin tin and transfer to a cooling rack to cool completely.
- Drizzle with extra almond butter, if desired, and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Truly yummy! Thank you for THIS recipe!
Happy to hear! Thanks for reading.