Best 2 Quinoa Muffins With Peaches And Pecans Recipes

Indulge in the delightful fusion of flavors with our Quinoa Muffins with Peaches and Pecans. These muffins are a perfect blend of wholesome quinoa, sweet peaches, and crunchy pecans, offering a satisfying and nutritious treat. They are bursting with natural sweetness from the peaches, a hint of earthiness from the quinoa, and a delightful crunch from the pecans. Whether you're looking for a quick breakfast, a healthy snack, or a sweet treat to satisfy your cravings, these muffins are sure to delight your taste buds.

In addition to the main recipe, we also offer variations to cater to different dietary preferences and flavor combinations. For those with a sweet tooth, try the Blueberry Lemon Quinoa Muffins, bursting with juicy blueberries and a refreshing lemon zest. If you prefer a tropical twist, the Pineapple Coconut Quinoa Muffins are a delightful combination of sweet pineapple and creamy coconut. For a more decadent treat, the Chocolate Chip Quinoa Muffins are loaded with rich chocolate chips, offering a classic indulgence with a healthy twist.

Let's cook with our recipes!

QUINOA MUFFINS WITH PEACHES AND PECANS

Quinoa Muffins with Peaches and Pecans image

A nutrient dense muffin that can fill you up and keep you going!

Provided by CULINARYJEN

Categories Muffins

Time 55m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup quinoa
2 cups water
½ cup dried peaches
½ cup apple cider
2 cups all-purpose flour
6 tablespoons brown sugar substitute (such as Splenda ®)
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup toasted pecans, chopped
¾ cup soy milk
1 egg
1 teaspoon vanilla extract

Steps:

Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 40 g, Cholesterol 13.6 mg, Fat 5.4 g, Fiber 2.8 g, Protein 5.8 g, SaturatedFat 0.6 g, Sodium 271.6 mg, Sugar 12.4 g

PUMPKIN QUINOA MUFFINS

Pumpkin Quinoa Muffins image

I know, actual cooked quinoa IN the muffins... but really give them try, it's great way to add some whole grains into your diet. It's also best to make sure you cook the quinoa well so that it's not too moist and sticky.

Provided by kelly in TO

Categories Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 13

Ingredients

1 1/4 cups whole wheat pastry flour
3/4 cup light brown sugar, packed
1 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup quinoa, cooked and drained
2 eggs
3/4 cup unsweetened canned pumpkin
1/2 cup buttermilk
4 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1/4 cup shelled sunflower seeds or 1/4 cup pepitas

Steps:

Preheat the oven to 400 degrees F. Oil or butter a 12-cup muffin tin or line with muffin tin liners.
In a large bowl, combine the flour, sugar, pie 3. spice, baking powder, baking soda, and salt. Add the quinoa, separating the grains with a fork to distribute evenly.
In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth. Gradually stir into the dry ingredients until just incorporated.
Spoon the batter into muffin tins and sprinkle sunflower seeds on top of each muffin. Bake for about 30 minutes, or until the muffins are browned around edges and a tester comes out clean. Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

Tips:

Choose ripe and flavorful peaches. This will ensure that your muffins are bursting with flavor.
Toast the pecans before adding them to the batter. This will enhance their flavor and give them a nice crunch.
Do not overmix the batter. Overmixing can result in tough muffins.
Line the muffin cups with paper liners. This will make it easy to remove the muffins from the pan.
Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that they are cooked through.

Conclusion:

These quinoa muffins with peaches and pecans are a delicious and healthy snack or breakfast option. They are packed with nutrients and flavor, and they are easy to make. So next time you are looking for a healthy muffin recipe, give these a try!