Oct 22, 2014

Southwestern Savory Quinoa Muffins ~ Vegan, gluten-free and oil-free!

A friend of mine turned me on to this recipe… well, not this recipe exactly. The one she posted on Facebook had cheese in it. And eggs. So… you know me. I love a challenge! It took some doing but the second time was a winner.

These guys are flavor-PACKED and the consistency is moist, albeit a tiny bit crumbly but hey, you won’t notice because they’ll be gone in a blink.


  • 2 cups cooked quinoa
  • 1 cup chopped onion
  • 1 cup chopped peppers (mix ‘n’ match—I used green and red bells and a little hot pepper from my garden)
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 cup cooked black beans or adzuki beans, drained)
  • 1 cup flour (you can use whatever flour you like here, I used ½ cup blanched almond flour and ½ cup brown rice flour to make it gluten-free)
  • 1 tsp baking soda
  • ¼ cup chopped cilantro
  • 2 TBS ground chia seeds
  • 1 TBS ground flax seeds
  • ¼ cup tapioca flour
  • 2 TBS fresh lime juice (about one lime)
  • ½ cup unsweetened, plant-based milk (I used soy)
colorful peppers and onions!
before baking
  1. Preheat oven to 375° F.
  2. Lightly grease a 12-muffin pan (or use a silicone pan to avoid using any oil)
  3. Water saute the onion and peppers until tender.
  4. Mix the onion and pepper with the remaining ingredients except the milk and the lime juice.
  5. Add the milk and lime juice last and mix well to combine.
  6. Spoon the mixture into the muffin pan. You will have a lot of the mixture so pile them high, then press them down a bit to shape them. They won’t rise much so don’t worry if it seems like a lot per muffin.
  7. Bake for 30-40 minutes, until golden brown and firm.
  8. Let cool at least 15 minutes before unmolding. 

Makes 12 muffins. Enjoy!

Healthy trails,

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