Quinoa (pronounced “Qin-wah”), is a seed that can be prepared just like whole grains. Actually, it’s a great substitue for grains and is gluten-free and cholesterol-free to boost! Historically, the Incas considered it a staple food for thousands of years in the Andes region of South America!
I really love cooking with quinoa because it is easy to prepare, tastes great and 1/3 cup of cooked quinoa only has 160 calories, 2.5 grams of fat, 3 grams of fiber and 6 grams of protein. That’s a good amount of protein! And that is exactly why I decided to make muffins from it.
We’re busy in this house and sometimes we need a grab-n-go breakfast…one that is kid-friendly! Little do they know these yummy muffins are giving them the nutrition they need to kick-start their day.
1 cup whole wheat pastry flour
1 cup cooked quinoa
½ cup lightly-packed brown sugar
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
¼ cup sugar free apple sauce
⅔ cup organic milk
1 cup chopped apple pieces (leave skin on)
½ cup dried cranberries
- Preheat your oven to 400°F. Place liners in your cupcake pan and set aside.
- Whisk together the flour, brown sugar, salt, cinnamon and baking soda in a large bowl. Stir in the cooked quinoa.
- In a separate bowl combine the applesauce, milk and egg then stir into the dry ingredients.
- Fold in the apples and cranberries and spoon the batter into the muffin tin.
- Bake for 18-20 minutes or until golden brown.
- Cool on a wire rack. Enjoy!
*Adapted from a recipe from Lemons & Artichokes