These hearty Quinoa Raisin Muffins are packed with protein, fiber, and a subtle spice mix that makes them the perfect satisfying breakfast or snack to keep you full all morning!
Quinoa Raisin Muffins
These hearty Quinoa Raisin Muffins are packed with protein, fiber, and a subtle spice mix that makes them the perfect satisfying breakfast or snack to keep you full all morning!
Equipment
- Muffin tin, Paper liners, Large-size bowl, Medium-size bowl, Whisk, Spoon, Cooling rack
Ingredients
- 1 cup 120 g white whole wheat or whole wheat pastry flour
- ½ cup 128 g raw sugar
- 1 tablespoon 12 g baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 cup 256 g creamy natural nut butter
- 1 cup plus 2 tablespoons 190 ml soy or other nondairy milk
- 2 teaspoons pure vanilla extract
- 1 cup 123 g cooked and cooled quinoa
- ½ cup 80 g raisins
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners.
- In a large-size bowl, whisk together the flour, raw sugar, baking powder, cinnamon, ground ginger, and nutmeg.
- In a medium-size bowl, whisk together the nut butter, soy milk, and vanilla extract until smooth.
- Fold the wet ingredients into the dry ingredients, being careful not to overmix.
- Gently fold in the cooked quinoa and raisins.
- Divide the batter equally among the muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool on a wire rack.
Notes & Wine Advice
Serving Tip:
These muffins are perfect served warm with a drizzle of maple syrup or a spread of nut butter. They also pair wonderfully with your favorite hot beverage.
Wine Advice:
A light white wine, such as a Sauvignon Blanc, or a herbal tea would be a great pairing to complement the subtle spices in these muffins.
Nutrition values
Calories: 210 kcal | Carbohydrates: 30 g | Protein: 6 g | Fat: 9 g | Sugar: 8 g