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!|
- Preheat oven to 375° F.
- Lightly grease a 12-muffin pan (or use a silicone pan to avoid using any oil)
- Water saute the onion and peppers until tender.
- Mix the onion and pepper with the remaining ingredients except the milk and the lime juice.
- Add the milk and lime juice last and mix well to combine.
- 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.
- Bake for 30-40 minutes, until golden brown and firm.
- Let cool at least 15 minutes before unmolding.
Makes 12 muffins. Enjoy!