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Wednesday, February 1, 2012

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Super-Food Muffins

My 2 year old son LOVES any type of bread, especially muffins.  Store bought muffins are so unhealthy and several homemade recipes call for loads of sugar and processed flours.  A friend of mine shared this recipe with me and we love it so much, I wanted to share it.  The quinoa adds so much to this recipe.  Not only is it healthy and full of nutrients, it gives the muffins great texture.  This recipe is vegan as long as you use canola oil, agave syrup and soymilk.

I’d also like to add that if you are serving this to a child under the age of 5, make sure that you chop the walnuts small enough (to an almost fine powder) so that they are not a choking hazard.

Super-food muffins

1 1/2 cups whole wheat flour

½ cup vital wheat gluten*

1 tablespoon cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 tablespoon flaxseed meal

1 cup fresh or frozen blueberries or raspberries

½ cup chopped walnuts

2 cups cooked quinoa

¼ cup canola oil (or butter)

½ agave syrup (or honey)

¼ cup dark brown sugar, packed (optional)

¼ cup plain soymilk (or cow’s milk)

½ cup apple cider (or orange juice)

Preheat your oven 375 degrees and lightly grease 12 muffin tins.

In a large bowl, whisk together flour, oats, cinnamon, baking powder, baking powder, salt and flaxseed meal.  Add in the blueberries or raspberries and walnuts; toss them to coat.

Separately, combine the cooked quinoa, oil, agave, brown sugar (optional), milk and apple cider (or orange juice).  Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine.  Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing it as little as possible.  Distribute the mixture evenly between your prepared tins.

Bake for 18-22 minutes, until a toothpick inserted into the center of a muffin comes out clean.  Let it cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.

*Vital wheat gluten will help make the muffins less dense.  However, if you do not have vital wheat gluten, use a full 2 cups of whole wheat flour.  Adding an egg can also help make the muffins less dense.

Contributed by Mindy Hill


Aimee said...

Can't wait to make these for my toddler! Could you tell me if the agave syrup/honey is 1/2 cup, 1/2 t or 1/2 T? Thanks!

Toria said...

This recipe is a keeper! My kids loved them to my surprise and delight. The recipe seems very forgiving. I just used what I had and it still turned out great. I didn't have any flaxseed meal so I just left it out, I only had 1 1/2 of already cooked quinoa, I used mixed nuts instead of walnuts, frozen berries, honey instead of syrup (I used 1/2 cup without even noticing the measuring unit was missing), cow's milk, orange juice and yes on the brown sugar.
I'll definitely be making these again and I'm excited to use the gluten trick in other whole wheat recipes.
Thanks for sharing!

Kevin Kransler said...

in the process of making these...and realized you have "oats" listed in your directions but not your ingredient list...could you provide the amount? I guess I may guess in the mean time since I've got the ingredients mixed in the bowls!

Sarah said...

Your ingredient list does not have oats listed, but your directions do? I've got everything already to go and looking forward to making these!!

tlv said...

I have the same question as the previous poster. How much agave is needed for the recipe? Thanks!

Mindy said...

The oats are 1/2 cup. As for the honey, use 1/2 cup. If you have kids who are not used to sugar, you could probably cut that down a ton but I like how they taste with 1/2 cup!

Mindy said...

I apologize. I've contacted TCDW to see if they can fix it but until then:

add 1/2 cup oats

and 1/2 cup honey or agave

ENJOY...they are tasty