Fire up the oven and get ready to whip together an incredibly moist and delicious muffin!
This muffin is my take on the Quinoa breakfast cakes you sometimes find at Mama Jeans. I got lucky and nailed a copycat on my first attempt!
I love this new recipe and am sure I will be serving this muffin on a fairly regular basis here at my house. I might even bring some samples into class sometime soon! Sound good? No, it sounds GREAT!
Quinoa and cranberry breakfast muffins
Makes about 14 regular sized muffins
- 1 1/2 c quinoa flakes
- 1/2 c tapioca flour
- 1/2 c gluten-free all-purpose flour
- 1/2 c almond meal
- 3/4 c shredded coconut (I used unsweetened)
- 1 c succrant
- 1/2 t salt
- 1 t xantham gum
- 1 t Chinese or Vietnamese cinnamon
- 1 c grated carrots
- 1/4 c maple syrup or organic agave nectar (honey might work as a substitute)
- 1/4 c orange juice (I used freshly squeezed)
- zest from 1 small orange
- 2 eggs
- 1/2 c dried cranberries
- 1/4 c coconut oil
- 1/4 c butter (if you don’t want to use butter, use an extra 1/4 c coconut oil–for a total of 1/2 c of oil)
- 1 t vanilla extract
- 1 t almond extract
Preheat oven to 350 degrees F.
Mix together the dry ingredients in a big bowl. In a separate bowl, mix together the wet ingredients. Add cranberries to the wet and mix in well. Combine the wet with the dry. Let the batter sit to rest for 5 minutes, or so. The batter will be pretty thick. Spoon the batter into a greased muffin tin and bake for 25 minutes, or until a toothpick comes out clean.
Serve with a big glass of almond milk and/or a cup of your favorite tea or coffee!