GymKitchen: Cranberry Quinoa Mini Muffins Recipe

Here is a muffin that is truly packed with fiber. Whole wheat flour and wholesome cooked quinoa combined with almonds and cranberries for a moist and delicious occasional homemade treat. Cooked quinoa can be used in place of some of the flour in almost any recipe to increase protein and fiber. Servings: 36

Cranberry Quinoa Mini Muffins recipe by Oh Fitness LLC

Cranberry Quinoa Mini Muffins

Here’s what you need:

  • 1 cup milk
  • 1 Tablespoon ground flaxseed
  • 1/4 cup coconut oil
  • 1/3 cup pure maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • zest from 1 small lemon
  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon freshly ground sea salt
  • 1/2 teaspoon freshly ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 1/4 cups cooked quinoa
  • 1/3 cup finely chopped dried cranberries
  • 1/4 cup organic turbinado raw cane sugar
  1. Preheat oven to 370 degrees F. Place 12 muffins liners in muffin pan and set aside.
  2. In a medium sized bowl combine the milk, flaxseed, oil, maple syrup, vanilla, almond and lemon zest.
  3. In a separate bowl combine the flours, baking powder, salt, cinnamon and cardamom. Mix the dry ingredients with the wet ones and fold in the cooked quinoa and chopped cranberries.
  4. Use an ice cream scooper to fill each muffin liner 3/4 full. Sprinkle the turbinado raw cane sugar on top of each muffin. Bake for 30 minutes or until golden.

*Nutritional Analysis: One mini-muffin serving equals: 55 calories, 2.5g fat, 8g carbohydrate, 1g fiber, and 1g protein.

*The nuritional analysis is a close estimate. Your actual nutritional analysis will vary depending on the brand of products you use.

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