Quinoa Mini Muffins with Sweet Potato

These healthy and delicious quinoa mini muffins are a great make ahead breakfast option. Or enjoy for dessert. Quinoa is a great source of iron and protein, so there is nothing to feel guilty about when indulging in these treats!

So I’ve been on a bit of a quinoa kick lately. Did you know that quinoa has tons of vitamins and nutrients? Plus, when compared to rice, it’s lower in calories and a LOT lower in carbs. Quinoa is such a versatile grain that can be used in a variety of dishes and meals. Don’t limit yourself to using quinoa as solely a side of grain to your meals. It can be used in desserts such as this one. Or in salads, such as this Asian Quinoa Salad. Or even as a binding agent, like in these Quinoa Stuffed Peppers. Plus, quinoa is gluten free, making it a suitable and delicious choice for people with gluten intolerances.

Now back to these scrumptious quinoa mini muffins…

This dessert is quite simple to make. Mix your dry and wet ingredients separately. Then combine together (without over mixing) and pour the batter into your greased muffin trays. I filled my muffin trays almost to the top, since they won’t rise a whole lot. Bake and enjoy these quinoa mini muffins with some homemade strawberry jam, cashew butter, or plain!

These muffins also freeze very well, so go ahead and double the recipe if you’re so inclined. 🙂

Want more muffin recipes?

Try my healthy pumpkin spice muffins, zucchini muffins or banana spinach mini muffins.

Mini Quinoa Muffins with Sweet Potato

Course: Breakfast, Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Servings: 45 mini muffins

Quinoa mini muffins are loaded with vitamins for a nutritious breakfast while the sweet potato adds natural sweetness that the whole family will enjoy.

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Ingredients

• 1.5 cups oat flour or all purpose flour if not avoiding gluten
• 1/4 cup coconut sugar or regular sugar
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• 2 flax egg or regular eggs
• 1 cup cooked quinoa
• 3/4 cup sweet potato cooked & mashed
• 1/2 cup unsweetened apple sauce
• 2 tbsp coconut oil softened or melted + plus more for greasing your muffin trays (or use canola or vegetable oil if avoiding nuts
• 1.5 cups unsweetened cashew milk or milk of choice

Instructions

• Prepare your flax eggs and set aside, if using.
  
• Preheat your oven to 400 degrees F and grease two mini muffin trays with coconut oil. (Enough to make 48 muffins)
• In a large bowl, whisk together all your dry ingredients: oat flour, coconut sugar, cinnamon, baking powder and baking soda.
• In a separate bowl, combine all your wet ingredients: eggs, quinoa, sweet potato, apple sauce, coconut oil and milk. Mix until well combined and incorporated.
• Now pour your wet mixture into your dry and mix until combined, without over mixing. Then evenly distribute the mixture between the 48 muffin cups. (This mixture will not rise too much, so you can fill the cups almost to the top, leaving just a little bit of room.)
• Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove from oven and let your quinoa muffins cool for at least 5 minutes before removing from the trays.

Serving: 1Muffin | Calories: 35kcal | Carbohydrates: 5g | Fat: 1g | Sodium: 23mg | Potassium: 57mg | Sugar: 1g | Vitamin A: 6.3% | Vitamin C: 0.1% | Calcium: 1.5% | Iron: 1.6%

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