Super easy gluten free muffin recipe without sugar or dairy. Prepared in 10 minutes from scratch, ready to be served in half an hour.
Ingredients
- 2 Eggs (separated)
- 1 cup / 100g Quinoa (ground)
- 1 teaspoon Baking powder
- 1 tablespoon Honey or sweetener of choice
- 5 tablespoon Coconut milk
- 1 teaspoon Vanilla extract
- Handful of raspberries
How to make quinoa muffins
- Crack the eggs, separating whites from yolks.
- Measure quinoa seeds. Grind until there is a flour like texture of it.
- Mix baking powder with quinoa flour.
- Put egg whites into a mixing bowl. Beat it until soft peaks form.
- Keep beating whilst we mix yolks (optionally agave or honey) with the egg whites.
- Fold quinoa flour carefully in with the egg mixture alternating it with the coconut milk. Add the vanilla too and mix until it’s incorporated well.
- Pour mixture into muffin baking tray. We can use silicone muffin baking cups in the baking tray or even a silicon muffin tray to make life easier.
- Throw raspberries on top of each muffins. More raspberries we use the better it tastes. Raspberries give muffins a great flavor and it’s a nice decoration too.
- Pop the almost ready low carb muffins in the preheated oven and bake for 20 minutes in 356°F / 180°C
- Serve them for dessert or as a teatime snack.
No muffin shall be left alone! Check out these cuties too:
Quinoa Muffin Recipe with Raspberry
Super easy gluten free muffin recipe without sugar or dairy. Prepared in 10 minutes from scratch, ready to be served in half an hour.
Ingredients
- 2 medium Eggs separated
- ⅔ cup Quinoa ground
- 1 teaspoon Baking powder
- 1 tablespoon Agave or sweetener of choice
- 5 tablespoons Coconut milk
- 1 teaspoon Vanilla extract
- Handful of raspberries
Instructions
- Crack the eggs, separating whites from yolks.
- Put egg whites into a mixing bowl. Beat it until soft peaks form.
- Keep beating whilst we mix yolks (optionally agave syrup or honey) with the egg whites.
- Measure quinoa seeds. Grind until there is a flour like texture of it. Mix baking powder with quinoa flour.
- Fold quinoa flour carefully in with the egg mixture alternating it with the coconut milk. Add the vanilla too and mix until it’s incorporated well.
- Pour mixture into muffin baking tray. We can use silicone muffin baking cups in the baking tray or even a silicon muffin tray to make life easier.
- Throw raspberries on top of each muffins. More raspberries we use better it tastes. Raspberries give muffins a great taste and it’s nice decoration too.
- Pop raspberry muffins in the preheated oven and bake for 20 minutes in 356°F / 180°C
Nutrition
Serving: 100g | Calories: 257kcal (13%) | Carbohydrates: 30g (10%) | Protein: 10g (20%) | Fat: 10g (15%) | Saturated Fat: 7g (42%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 110mg (37%) | Sodium: 190mg (8%) | Potassium: 313mg (9%) | Fiber: 3g (14%) | Sugar: 7g (7%) | Vitamin A: 163IU (3%) | Vitamin C: 0mg | Calcium: 117mg (12%) | Iron: 3mg (19%)
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Looks yummy.
Anneliese! Yummy and healthy.
These look delicious! Can’t wait to make them.
They are delicious indeed! The bits of raspberries are a very pleasant surprise especially if you don’t use much sweetener in the pastry.
These didn’t work at all for me. Texture was good but flavour was awful. They’re destined for the bin
Yeah, Quinoa has its own peculiar flavor going on so if you don’t like that, muffins made of quinoa won’t be any different. 😀 Blueberry muffins, blueberry oatmeal muffins, Chocolate muffins or Applesauce muffins are not so pretentious.