nutritional information

Per Muffin:

  • Calories: 268
  • Protein: 5 g
  • Total Fat: 7 g
  • Saturated Fat: <1 g
  • Carbohydrates: 49 g
  • Cholesterol: 27 mg
  • Sodium: 483 mg
  • Fiber: 2 g
  • Sugar: 25 g

Morning Muffins with Quinoa and Flax

Morning Muffins with Quinoa and Flax

Makes 14 muffins

Cooked quinoa and ground flax give these muffins the moist, fiber-rich goodness of bran muffins, minus the wheat-derived bran. If you are not gluten-sensitive, you can substitute all-purpose flour for the gluten-free baking mix.
  • 1 ½ cups cooked quinoa (¾ cup uncooked)
  • 1 cup low-fat buttermilk
  • 3 Tbs. flaxseed meal
  • 1 cup raisins
  • 2 cups gluten-free all-purpose baking mix
  • 2 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. ground cinnamon
  • 2 large eggs
  • ⅓ cup oil
  • ½ cup honey
  • ½ cup sugar
  • 1 cup chopped walnut pieces (optional)

1. Combine quinoa, buttermilk, and flaxseed meal in medium bowl. Let stand 30 minutes.

2. Place raisins in heat-proof bowl, and cover with boiling water. Let stand 10 to 30 minutes to plump. Drain, and set aside.

3. Preheat oven to 350°F. Line 14 muffin cups with paper liners.

4. Sift together baking mix, baking soda, salt, and cinnamon in large bowl.

5. Beat eggs with whisk in bowl. Whisk in oil, then honey and sugar. Stir in quinoa mixture. Fold in baking mix mixture until just combined. Stir in raisins and walnuts (if using). Fill muffin cups three-quarters full with batter, and bake 20 to 25 minutes, or until browned on top and toothpick inserted in center of 1 muffin comes out clean. Cool before serving. (Muffins have a slight baking soda taste when warm.)

October 2012 p.34

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What is gluten free all-purpose baking mix? Would spelt flour do the trick?

Christine Bradley - 2015-12-04 06:50:58

It seems like a lot of sweeteners in this recipe. Can either the honey or sugar be reduced without affecting the recipe success?

Julie - 2015-12-04 01:40:04

I LOVE this muffin recipe!! I make these muffins every couple of weeks and keep them in the freezer & take 1 out at a time. I would like to add pumpkin to this recipe for the fall. Does anyone know how I could adjust the recipe to make that work? It doesn't seem like i could just add pumpkin, but maybe I'm wrong? thanks!!!

Kathy - 2015-10-23 21:19:08

My husband, my friends and I all love these muffins! I use gluten-free baking mix and an almond milk/vinegar mixture instead of buttermilk. I've made 4 or 5 batches and they're always very good.

Leigh-Anna - 2015-09-21 00:05:06

These muffins are real crowd pleasers, even with folks used to eating the white wheat flour variety of muffins. They are moister than any other gluten free muffin I've made. I mix my own gluten free flour from oat (GF), quinoa, amaranth and some brown rice flour or almond meal and it still turns out amazing and moist. Thanks!

Beverly - 2015-06-12 15:34:25

I am not gluten-sensitive, but I made them with gluten-free all-purpose mix anyway. They are very good, with just the right amount of sweetness. Not sure if there's a typo in the details, but I got almost 20 muffins in my batch.

YOD - 2015-01-25 21:10:29

I have made these multiple times using Bob's Gluten Free Baking Mix and they are always amazing. Last time I added 1/2 teaspoon of Xanthan Gum and they tasted a bit lighter. But, my family prefers them without the Xanthan Gum. Love this!

Jodi Dorman - 2014-11-18 18:54:14

Pat, Bob's Red Mill makes a gluten free all purpose baking flour.

Trish - 2014-10-09 13:25:44

Elizabeth, generally in a baking recipe it's 1 cup milk and 1 teaspoon apple cider vinegar.

Trish - 2014-10-09 13:23:55

P.S. To make dairy-free, the usual proportion that I've seen is 1 teaspoon vinegar or lemon juice to a cup of "milk" of whatever kind. Egg-free is more complicated; you can use 2 Tablespoons tofu or applesauce in place of each egg but if the egg also is part of the leavening, you may need more soda or cream-of-tartar to avoid a heavy, gummy texture; however, be careful adding too much soda as it can make things bitter.

Sandy - 2014-10-09 02:51:12

@ Valerie: No, the recipe calls for GF flour mix, so you can sub in wheat flour if you *don't* need to be GF - it's correct.

Sandy - 2014-10-09 02:47:32

"If you are not gluten-sensitive, you can substitute all-purpose flour for the gluten-free baking mix." Shouldn't this read, "If you ARE gluten-sensitive, ...."?

Valerie - 2014-10-07 15:05:49