A food-sensitivity client asked me to help her create a quinoa muffin recipe that uses ingredients that are all safe for her. I decided to take it a step further and make the recipe more universally-accessible for a variety of sensitivities by writing it to be adaptable to any needs. Use your preferred oil, milk or milk-substitute, eggs or egg-substitute, berries or fruits, etc. and make the recipe your own.
I tested it out this weekend and my kids gobbled up the results. I hope you like them, too.
LEAP-Safe Quinoa Muffins
Wheat-free, Gluten-free, Sugar-free, Vegan, Dairy-free, Nut-free
Yield: 12 muffins or 36 mini-muffins
- 2 cups quinoa flour
- 2 ½ tsp aluminum-free baking soda
- 1 tsp white vinegar
- ½ tsp sea salt
- 4 Tbs. safe oil or mango puree
- 1 cup milk, safe milk substitute, or water
- 2 eggs, or 2 Tbs tapioca flour or ground flax seed mixed with 6 Tbs warm water, or 2 mashed ripe bananas, or other safe egg substitute
- ½ cup pure maple syrup or safe sweetener
- 2 cups dried cranberries or other dried or frozen fruit or berry, or nuts
- Preheat oven to 375F. Line muffin tin with paper muffin cups.
- Mix together the flour, baking soda, and salt in a large bowl and set aside.
- Whisk together the milk or water, oil or fruit puree, eggs or egg substitute, maple syrup in a smaller bowl and add to the dry mixture. Stir well. The batter will be very thick.
- Add the berries and/or nuts and fold into the batter.
- Ladle the batter evenly between 12 cups. Bake for 22-25 minutes until the tops are golden brown and a wooden toothpick inserted comes out clean. Move to a wire rack to cool completely before storing or freezing.
Prep time: 10 mins
Cook time: 25 mins for regular muffins, 12 mins for mini-muffins
Total time: 35 mins