Gluten Free Quinoa Muffins with Orange Zest and Raisins by Love and Spoonfuls

Gluten Free Quinoa Muffins with Orange Zest and Raisins

by Emily Johnson

Prep Time: 20

Cook Time: 30

Keywords: bake breakfast bread snack muffin gluten-free

Hearty muffins using cooked quinoa and other gluten free flours. Low fat.

Ingredients (serves 12)

  • 1 cup quinoa, rinsed
  • 3/4 cup sorghum flour
  • 3/4 cup millet flour
  • 1/2 cup potato starch
  • 1 t xanthan gum (omit if using wheat flour)
  • 1 1/2 t baking powder
  • 1 t salt
  • 1/2 cup raisins
  • zest from 1 orange - about 2 t
  • 3/4 cup milk of choice (I used plain organic soy milk.)
  • 1/4 cup unsweetened applesauce
  • 1/2 cup honey
  • 1 large organic egg
  • 1 t pure vanilla extract


  • Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 2 cups water to a boil while covered. Reduce to a simmer and cook for 12-15 minutes, until liquid is absorbed.
  • Meanwhile, oil standard 12-cup muffin pan with oil.
  • Whisk together flours, xanthan gum, baking powder, salt, raisins, and orange zest. Whisk in 2 cups of the cooked quinoa.
  • Add milk, unsweetened applesauce, honey, egg, and vanilla and stir until just combined. Divide batter between the prepared muffins cups.
  • Bake until toothpick inserted in center comes out clean and tops are slightly browned, about 30-35 minutes. Transfer to wire rack to cool. Enjoy warm by themselves or with some butter or honey for a little treat.
  • *May substitute 2 cups all-purpose, whole wheat, or white whole wheat flour for gluten free flours if desired. If so, omit xanthan gum.