Quinoa Muffin Recipe with Raspberry
Super easy gluten free muffin recipe without sugar or dairy. Prepared in 10 minutes from scratch, ready to be served in half an hour.
So what to do when someone invites a friend to his/her home for tea without checking if there are enough diet friendly biscuits stashed up for people following diets? Yes, we have to bake some. Yes, sure we could buy some as well but those would ruin our reputation for life. Those who bake doesn’t just offer someone store bought goodies. Not even to our arch enemies. Especially not for them because that would put us way below their level.
So we have to bake one quickly. Luckily these sugar free muffins are as easy to prepare as the ones based of gluten and sugar. Sure it needs some quirky ingredients but nowadays we have those in the cupboard anyway.
Ingredients:
- 2 Eggs (separated)
- 1 cup / 100g Quinoa (ground)
- 1 teaspoon Baking powder
- 1 tablespoon Agave or sweetener of choice
- 5 tablespoon Coconut milk
- 1 teaspoon Vanilla extract
- Handful of raspberries
How to make quinoa muffins:
- Crack the eggs, separating whites from yolks.
- Measure quinoa seeds. Grind until there is a flour like texture of it.
- Mix baking powder with quinoa flour.
- Put egg whites into a mixing bowl. Beat it until soft peaks form.
- Keep beating whilst we mix yolks (optionally agave or honey) with the egg whites.
- Fold quinoa flour carefully in with the egg mixture alternating it with the coconut milk. Add the vanilla too and mix until it’s incorporated well.
- Pour mixture into muffin baking tray. We can use silicone muffin baking cups in the baking tray or even a silicon muffin tray to make life easier.
- Throw raspberries on top of each muffins. More raspberries we use the better it tastes. Raspberries give muffins a great flavor and it’s a nice decoration too.
- Pop the almost ready low carb muffins in the preheated oven and bake for 20 minutes in 356°F / 180°C
- Serve them for dessert or as a teatime snack.
No muffin shall be left alone! Check out these cuties too:
Super easy gluten free muffin recipe without sugar or dairy. Prepared in 10 minutes from scratch, ready to be served in half an hour.
- 2 Eggs separated
- 1 cup / 100g Quinoa ground
- 1 teaspoon Baking powder
- 1 tablespoon Agave or sweetener of choice
- 5 tablespoon Coconut milk
- 1 teaspoon Vanilla extract
- Handful of raspberries
-
Crack the eggs, separating whites from yolks.
-
Measure quinoa seeds. Grind until there is a flour like texture of it.
-
Mix baking powder with quinoa flour.
-
Put egg whites into a mixing bowl. Beat it until soft peaks form.
-
Keep beating whilst we mix yolks (optionally agave syrup or honey) with the egg whites.
-
Fold quinoa flour carefully in with the egg mixture alternating it with the coconut milk. Add the vanilla too and mix until it’s incorporated well.
-
Pour mixture into muffin baking tray. We can use silicone muffin baking cups in the baking tray or even a silicon muffin tray to make life easier.
-
Throw raspberries on top of each muffins. More raspberries we use better it tastes. Raspberries give muffins a great taste and it’s nice decoration too.
-
Pop raspberry muffins in the preheated oven and bake for 20 minutes in 356°F / 180°C
Pin now, Enjoy later!
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
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Looks yummy.
Anneliese! Yummy and healthy.
These look delicious! Can’t wait to make them.
They are delicious indeed! The bits of raspberries are a very pleasant surprise especially if you don’t use much sweetener in the pastry.