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Apple Quinoa Breakfast Muffin - Vegan & Gluten Free - WendyPolisi.com

Apple Quinoa Breakfast Muffins

These apple quinoa breakfast muffins are great with almond butter or jam and are great in a lunch or for a quick snack.
Course Breakfast
Cuisine Quinoa
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10
Calories 241kcal


  • 2 whole medium sweet apples cored and grated, with or without skin (about 2 cups UNpacked grated apple)
  • cup coconut sugar or use brown sugar
  • cup sunflower oil or other light-tasting
  • 2 cups cooked quinoa
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon apple cider vinegar
  • ¼ cup coarsely chopped pecans
  • ¼ cup raisins or goji berries
  • 1 tablespoon ground flax seeds
  • ¼ cup unsweetened almond milk or milk of choice
  • 1 cup Ricki’s All Purpose Gluten-Free Flour Mix or other all purpose GF flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • teaspoon fine sea salt
  • 1 teaspoon Chinese 5-Spice Powder or use cinnamon
  • 1 tablespoon whole psyllium husks
  • ½ cup gluten-free rolled oats not instant or quick-cook


  • Preheat oven to 350 F. Line 10 muffin tins with paper or silicone liners, or spray with nonstick spray.
  • In a large bowl, stir together the apples, coconut sugar, oil, quinoa, vanilla, apple cider vinegar, pecans, raisins and flax seeds to allow the coconut sugar to begin to dissolve.
  • Sift the all-purpose flour, baking powder, baking soda, salt and 5-Spice powder over the wet mixture. Add the psyllium husks and oats and stir everything just to combine.
  • Using a large ice cream scoop or ⅓ cup measuring cup, heap the mixture into the muffin cups, filling them quite full (they will not rise any more while baking, so make the tops as high as you can). The mixture may seem as if it’s not sticking together enough, but don’t worry; it will become more cohesive as it bakes.
  • Bake in preheated oven for 35-40 minutes, rotating the pans about halfway through baking, until a tester inserted in a center muffin comes out clean. Cool for 5 minutes before removing to a cooling rack. Allow to cool completely before eating (the muffins will be more fragile while warm, but will hold together fine once cool). Makes 10 muffins. May be frozen.


Easily adapted to make it vegan or gluten free!


Calories: 241kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 182mg | Fiber: 4g | Sugar: 7g | Vitamin C: 0.2mg | Calcium: 57mg | Iron: 1.6mg