Quinoa Raisin Muffins! Dairy-free with no refined sugar added and only 100 calories. A delicious low calorie treat, higher in protein. A great lunchbox snack! Gluten Free + Low Calorie
Just letting you know, this Quinoa Raisin Muffins recipe was originally published September 2015. I retested, rephotographed and updated the content for you. Hope you enjoy it!
I totally intended to post these Quinoa Raisin Muffins last month, but forgot! When we were in San Diego a few weeks ago, my computer died.
We spent part of our Sunday beach day at the Apple store bringing it back to life. I'm extremely grateful they were able to get it running in 30 minutes and didn't have to ship it out or take it overnight. That would have been a mess with being out of town!
What's ironic about this recipe is the last time I posted it, my old MAC died too and I had to take it to the Apple store. I guess there's something about this recipe that makes my computer wanna die. They're just. that. good.
The computer restore meant I lost everything on my hard drive. Luckily...I store all my documents on the cloud and I still had photos on my camera of recipes I hadn't posted that I could easily download. That's when I discovered I never posted these goodies. YUM! I know you're gonna love them.
Simple ingredients and truly easy to make. I love using cooked quinoa in baked goods to add more protein. Quinoa is a unique food that has all 9 essential amino acids our bodies cannot make. Swapping it for flour in baked goods is a great way to add it into your diet and it adds an unexpected texture.
P.S. if you haven't tried these quinoa double chocolate brownies, you need to. After you try these Quinoa Raisin Muffins that is!
Quinoa Raisin Muffins
- In a large mixing bowl, whisk together the egg, milk and vanilla. Then add the cinnamon, salt, oat flour and cooked quinoa. If you don't have oat flour, make your own by blending 1 cup of rolled oats in a blender.
- Mix the ingredients together until well blended. Then add the raisins and stir to combine.
- Transfer the mixture to 9 muffin cavities filling all the way to the top. These muffins will not rise much with baking.
- Bake at 350 F for 25 minutes or until a toothpick can be inserted clean. Remove from the oven and rest in the pan 10 minutes before removing and transferring to a wire rack to cool completely.
- Store muffins in the refrigerator up to 12 days or in the freezer up to 60.
What I Used For The Recipe