Apple-Pecan Quinoa Muffins
Serves: Makes 12 muffins
Forget greasy muffins. These muffins are packed with apples and pecans and healthy, too.
  • 1 cup whole wheat flour (or your flour of choice)
  • 1 cup cooked quinoa
  • ½ cup lightly-packed brown sugar
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ cup vegetable oil
  • 1 egg
  • ⅔ cup milk (I used nonfat)
  • 1 cup chopped apples (about ½ large)
  • ½ cup chopped pecans (I used candied pecans for more flavor)
  1. Preheat your oven to 400°F. Lightly grease a 12-muffin tin (or use cupcake liners; I used a ⅓ cup muffin tin) and set aside.
  2. Whisk together the flour, brown sugar, salt, cinnamon and baking soda in a large bowl then stir in the cooked quinoa.
  3. In a separate bowl combine the oil, milk and egg then stir into the dry ingredients.
  4. Fold in the apples and pecans and spoon the batter into the muffin tin.
  5. Bake for 18-20 minutes or until golden brown. Cool on a wire rack before serving.
Substituting the apples and pecans for other fruit and nuts, as well as substituting the whole wheat flour for gluten-free flour, this would make a good base for other flavor combinations.
Recipe by Lemons + Anchovies at