Lately I’ve been into experimenting with different kinds of flour.  First there was almond flour, then I found a way to use coconut flour, and now I’ve stumbled upon quinoa flour.  Since I’m a big quinoa fan, I figured I’d love baking with the flour as well.  For my first run with the quinoa flour, I kept it simple and created Quinoa Almond Muffins.

First things first, these muffins definitely have a strong quinoa flavor, so if quinoa is not your thing, I recommend trying a different flour such as whole wheat instead.  Second, I view this recipe to be more of a “base” with ample opportunity for add-ins such as bananas, pumpkin, chocolate, you get the idea.

I love that these muffins are low in fat and sugar, and are perfect for anyone with wheat, soy or corn allergies.  Again, I definitely recommend adding some stuff to these muffins such as fruit, nuts, goji berries, the sky’s the limit!

Quinoa Almond Muffins (makes 12 muffins)

Ingredients:

1 1/2 cups quinoa flour
1/2 cup almond flour
1 cup almond milk
3 tbsp coconut oil
2 large egg whites
1/4 tsp salt
1/2 tsp baking soda
1 tbsp cinnamon
1/4 cup maple syrup
1/4 cup water

Directions:

Preheat your oven to 350F.  Lightly grease a muffin pan or use muffin liners.

In a medium-sized bowl mix your quinoa and almond flours, baking soda, salt and cinnamon until well blended.  In a smaller bowl, mix your coconut oil, egg whites, maple syrup, almond milk and water.  Fold the wet mixture into the dry mixture and continue to blend until the batter is wet and sticky.

Gently place spoonfuls of batter into the muffin tins (be careful not to fill too high) and place in the oven for 20-25 minutes.

Remove from oven and cool.  These muffins taste the best on the day they are baked but also freeze well.