Tag Archives: muffins

Mini Quinoa Breakfast Muffins (vegan, gluten free)

11 Apr

Easter brunch has become an annual tradition in our family.  It’s awesome, for many reasons.  Mainly, because my family is the coolest family around and because I get to COOK and BAKE up a frenzy! yippee!!!  Honestly, it’s like Thanksgiving’s half birthday to me…. in brunch form.  This year we had a couple friends join us too, and the weather cooperated so we could gather outside to eat.. mmmmm…. love the morning sun.  I got up at 6:30, had my coffee, and started cooking for our 10am brunch.  On the menu were many tasty things including a M’hanncha (Moroccan Snake Cake – I’ll post the recipe for this one soon!), a wild mushroom and leek frittata with a rutabaga parsnip crust; a sundried tomato, spinach, and queso fresco frittata; breakfast potatoes; fruit salad, and mini quinoa muffins.  I always use the excuse of holiday gatherings or food get togethers to try out new recipe ideas… some people call this ballsy or brave, but I just consider it creative and adventurous! I guess I’m pretty confident that my recipes won’t totally fail… but often there’s room for improvement.  ;)

Anyways, for this post I’m going to tell you about these quinoa muffins that I made for brunch.  BITE SIZE quinoa muffins.  Now, I have to warn you… if you are a batter taster… beware.  I could literally eat this batter for breakfast. SO tasty! Actually, really really healthy too, so you really could eat it for breakfast! hmmm….   well either way, if you don’t eat all the batter first, they also make really good muffins.  Super healthy little tidbits, packed with protein! The quinoa taste definitely shines through but the rice milk dulls down its “earthy/nutty” flavor just the right amount to balance these muffins without having to add too much sugar.   Feel free to play around with add-ins… I added mixed dried fruit and walnuts, but just plain raisins or dried apples would be really nice, or whatever else you fancy!  :)

makes about 30 mini muffins
  • 1 cup rolled oats (not instant)
  • 1 cup quinoa (measure dry, will be more when cooked)
  • 1 cup chopped walnuts
  • 1 cup mixed dried fruit (or just your favorite dried fruit or raisins)
  • 1/3 cup brown sugar
  • 1 tsp baking powder
  • 3 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup unflavored rice milk (coconut, soy or almond would work too, but I like the rice flavor in these)
  • 2 tsp vanilla extract
  • 2 tbsp coconut butter (softened)
  • 2 flax “eggs” – 2 tbsp flaxseed meal + 6 tbsp water (egg replacer)


  1. Preheat oven to 350 F.
  2. Cook 1 cup quinoa in 2 cups water, set aside when all water is absorbed and it’s done cooking.
  3. Mix together flaxseed meal and water, set aside  and mix occasionally (it will become somewhat gelatinous)
  4. In a medium bowl, mix together oats, baking powder, spices, and salt.  Stir in the walnuts and dried fruit.
  5. In a separate bowl, mix together brown sugar, rice milk, vanilla and softened coconut butter.  Stir in the flax “eggs”. Blend until well combined.
  6. Add dry ingredients to wet, and mix until well combined.
  7. Lightly grease a mini muffin tin, and spoon ingredients into prepared tin. (I had to do several batches)
  8. Bake for about 15 minutes, or until each muffin has set (should feel slightly spongy, but bounce back).  Remove from oven and enjoy!!

Pumpkin Flax Muffins (gluten free)

18 Dec

These little bites of joy are both moist AND fluffy, what more could you ask for? You would never be able to tell they are sans butter! Healthy, full of delicious orange nutrients (beta-carotene) and fiber from the flax. Probably my favorite muffin I have ever made… they are definitely worth trying out.  — Alex

Note: this recipe makes 24 MINI muffins.


  • 1 cup oat flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 1/4 cup fructose sugar
  • 1/4 cup brown sugar
  • 1 tbsp. coconut butter
  • 1/3 cup flax seed meal
  • 1 egg
  • 1 cup pumpkin puree (100% pumpkin, not pumpkin pie mixture)
  • 2 tbsp soy milk
  • 1 tsp vanilla extract


  1. heat oven to 350 F
  2. mix flour, baking soda, baking powder and spices together in a bowl, set aside.
  3. mix softened coconut butter, sugar, and egg together until well blended.
  4. mix the rest of the ingredients into the wet mixture, combine well.
  5. slowly add the flour mixture into the wet mixture, and combine well.
  6. place dollops of batter into greased mini muffin tin, filling each cup about 3/4 full.
  7. place in oven, cook for 10-15 minutes or until done. Tops should be slightly golden brown.

yields ~24 mini muffins


Butternut Squash and Feta Muffins

6 Nov

I love these muffins. They are definitely for fans of savory – not sweet – though the roasted squash does add a mellow sweetness that contrasts nicely with the salty bite of the goat’s milk feta. Enjoy! ~ Paula


  • 2 tablespoons olive oil
  • 2 cups butternut squash (1/2-inch cubes)
  • salt and pepper to taste
  • 1 large handful of baby spinach, chopped
  • 2 tablespoons chopped cilantro
  • 3 tablespoons pine nuts
  • 3/4 cup freshly grated Parmesan
  • 1/2 cup feta (cubed)
  • 2 large eggs, lightly beaten
  • 3/4 cup milk (I used rice milk)
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt


  • preheat oven to 405 F, place a rack in the top third
  • grease a 12-cup muffin tin
  • sprinkle olive oil, salt and pepper over squash, mix well, and spread over baking sheet
  • bake 15-25 minutes until tender, then set aside to cool
  • gently fold squash with spinach, cilantro, pine nuts, parmesan, and feta
  • sift flour and baking powder onto the mix, top with salt and a bit of pepper; fold together – do not over mix!
  • divide batter evenly in the muffin tin, bake 15-20 minutes until the tops are golden
  • cool for a few moments, then turn out onto a rack

Not your granny’s bran muffins

8 Aug

So, I love my bran cereal as much as the next person, but sometimes fiber needs a facelift. I came across this recipe on my box of Nature’s Path Organic Smart Bran, added my own touches, and now the whole family is addicted. I bet you could do it with just about any bran cereal, just be mindful of how much sugar is in the cereal and adjust your own sweetening accordingly! ~ Paula


  • 1 1/4 cup bran cereal
  • 1 3/4 cup rice milk
  • 5 tablespoons ground flax
  • 1 cup wholewheat flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon allspice
  • 1/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 1 cup dried currants (or raisins, blueberries, etc.)


  1. Preheat oven to 400 F
  2. In a small bowl combine cereal with 1 cup rice milk, let soak for 15 min
  3. Grease standard (12) muffin tin
  4. In large bowl combine dry ingredients
  5. In medium bowl beat flax with remaining 3/4 cup milk for 1 min
  6. Add oil, honey, vanilla, and soaked cereal and any unabsorbed milk; beat for 30 sec
  7. Add wet ingredients to dry, add dried fruit
  8. Stir until just blended (do not over mix!)
  9. Fill muffin tins (mine were just full), and bake 8 minutes; rotate pan and bake 8 additional minutes or until a cake tester inserted in center comes out clean, and muffins spring back to a light touch
  10. Cool on rack for ten minutes before removing from tin

Persimmon Oat Ginger Muffins (vegan)

8 Feb

These scrumptious muffins (a group effort by Alex & Paula) disappear before you know it. The persimmons contribute their natural sweetness, eliminating the need for sugar, while the hint of ginger gives just the right amount of zing.  If persimmons are not in season, experiment with other ingredients (mashed pears, apples….mango?? gasp.)  Alex


  • 1 c soy milk
  • 2 ripe ‘hachiya’ persimmons *
  • 1 tsp vanilla extract
  • 2 tbsp coconut butter
  • 1 c oats
  • 1 c whole wheat pastry flour
  • 1 tsp baking soda
  • 1/2 tsp cardamom
  • 1/2 tsp ground cloves
  • 1/2 tsp cinnamon
  • 1/4 cup diced candied ginger
  • 1/3 cup diced walnuts

optional: 1/4 cup flax seed meal, 1/3 cup raisins

*note: if your hachiya’s are not quite ripe, freeze them the night before, then set them out to thaw in the morning… voila. ripe persimmon! (crazy, but true!)


  1. heat the oven to 325F
  2. mix all the dry ingredients together & set aside.
  3. mash up the persimmons (skin & all, cut the skin up if needed), add the coconut butter &  heat (microwave or stovetop) briefly just so the butter softens a little.
  4. blend the persimmon/coconut butter mixture, and then add the wet mixture to the dry & blend again.
  5. add the soy milk and blend until well mixed
  6. spoon into muffin tins & bake for 15 minutes (or until done). Enjoy!

yields about 10 regular size muffins


Banana Blueberry Bran Muffins

18 Jan

These tasty muffins are full of healthy goodness. Like most of my recipes, they contain no butter and no oil (although coconut butter is optional), yet they are moist and delicious! As always, I encourage you to play with it: add walnuts, or when seasons change, try them with peaches, nectarines, raspberries, or even figs! Have fun!   Alex


  • 1½ cups bran (or crushed bran cereal, such as wheaties)
  • 3/4 cup whole wheat pastry flour
  • 1/3 cup oats
  • 1/3 cup ground flax seed
  • 1 cup mashed ripe banana (3 medium)
  • 1/2 cup soymilk
  • 1 egg
  • 3 tablespoons apple sauce
  • 1/2 cup blueberries
  • 1 tablespoon raw unprocessed honey
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • (optional) 1 tablespoon pure unrefined coconut butter


  1. Heat oven to 375 degrees.
  2. Mix moist ingredients together in medium mixing bowl.
  3. Add dry ingredients and mix together until well blended.
  4. Put mixture into muffin tray and place into the oven. Bake for 15-20 minutes or until done.

makes 12 regular size muffins