Quinoa Flour Muffins
Ingredients ![](/files/images/recipes/measuring-cup-large.png)
- 2 cups quinoa flour
- 2 ½ tsp aluminum-free baking soda
- 1 tsp white vinegar
- ½ tsp sea salt
- 4 Tbsp allowed oil or mango puree
- 1 cup allowed milk
- 2 eggs, or 2 Tbsp tapioca flour or ground flax seed mixed with 6 Tbsp warm water, or 2 mashed banana, or other safe egg substitute
- ½ cup maple syrup or other allowed sweetener
- 2 cups dried cranberries or other dried or frozen fruit, berry, or nuts
Directions ![](/files/images/recipes/directions.png)
Preheat oven to 375 degrees F. 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.
- Ingredients9
- Servings12
- Calories189
Nutrients Per Serving ![](/files/images/recipes/nutrition-info.png)
- Calories: 189
- Protein: 4 g
- Fat: 7 g
- Carbohydrate: 27 g
- Fiber: 2 g
- Sodium: 364 mg
- Potassium: 62 mg