Quinoa Spelt Muffins
 

Quinoa Spelt Muffins

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Try one of these healthy, delicious muffins which are perfectly indulgent for an early morning treat with your coffee or tea. We added almonds and dried cherries to our batch, but feel free to swap them for your favorite nut or dried fruit combo or leave them out entirely.

SERVING SIZE

makes 12 muffins

INGREDIENTS

3/4 cup Gravenstein apple sauce

1/2 cup almond butter

1/3 cup honey

2 tablespoons coconut oil, melted

1 egg

1 tablespoon vanilla

3/4 cup uncooked quinoa

1 cup Spelt flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon sea salt

1/2 cup nuts, roughly chopped (optional)

1/2 cup dried fruit (optional)

 

INSTRUCTIONS

Heat the oven to 350 degrees F. Prepare a muffin pan with paper cups.

In a medium pot, bring 1 1/2 cups water to a boil. Stir in the quinoa and lower the heat to a low simmer. Cook the quinoa until tender, about 8 to 10 minutes. Set aside and let cool.

In a small bowl whisk together the Spelt flour, baking powder, cinnamon, nutmeg and sea salt.

In a large mixing bowl combine the apple sauce, almond butter, honey, coconut oil and vanilla. Add in the egg and mix until incorporated, then add the flour mixture and cooked quinoa.

At this time, add in the nuts and dried fruits if desired. Pour the batter into prepared muffin pan until they are about 2/3 full.

Bake the muffins until fully cooked and a toothpick inserted into the center comes out clean, about 15 to 20 minutes.

Serve the muffins warm or keep in an airtight container up to 5 days.

  PRINT VERSION

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