Quinoa Muffins

20161111_110520_resizedGluten free is just a plus with this recipe as I was surprised I enjoyed these, the smell of grinding Quinoa ..hmmm lets just say not a scent I enjoyed. Thanks to a sister-in-law  who gave me the recipe and said they were really good she was right these are really good!!  The Mockmill was used to grind the Quinoa and as you can see below the results were amazing.  It was so fine, just remember when you turn the dial…the dots are a guide  which way to turn for adjusting, depending on the setting when your cover is put on you may go past the finest setting a bit to get a super fine flour such as shown here.

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Quantity - 18 muffins
Preheat oven to 375 degrees


  • 2 cups fresh ground quinoa flour
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 tbsp. melted butter
  • 2 beaten eggs
  • 1 mashed ripe banana
  • 1 cup milk
  • 1/2 cup Maple Syrup (please don’t use cornsyrup)
  • 1 cup dried cranberries, blueberries or raisins

In your mixer or a bowl mix together your wet ingredients including the banana. Grind flour ahead or if using the Mockmill you can grind directly  into your wet ingredients if you know the portion of whole quinoa that is needed for 2 cups flour or grind it ahead  and mix together your dry ingredients and set aside in another bowl while blending the wet ingredients.
Slowly blend your dry ingredients into the wet.  Mix just till absorbed and add the dried fruit of your choice.
Divide into 18 muffin liners or greased tins and bake for about 20 minutes or till done.
As usually is the case I made a double batch, I love having baking available in the freezer and know these freeze well.  Enjoy, they have a bit different flavor than wheat flour would but a nice change and good for you!

*** For those not familiar with the Mockmill it is a great little stone Grain mill designed by Wolfgang Mock that attached to several different brands of stand mixers the most popular being Kitchen Aid.

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