Spiced Coconut, Yogurt and Quinoa Muffins

These muffins are not only great for breakfast but desert as well. Healthy and full of flavor it will replace your store bought muffin any day!

muffin Ingredients

  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/2 cup mashed banana (1 large, 2 small)
  • 1/2 cup applesauce
  • 1/2 cup coconut yogurt (I used So Delicious Unsweetened)
  • 1/4 cupmaple syrup
  • 1 1/4 cup oat flour (oats ground in a blender)
  • 1/2 cupquinoa flakes
  • 1/2 cupblanched almond flour
  • 1/4 cupcoconut sugar
  • 2 teaspoonsbaking powder
  • 1 teaspooncinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoonvanilla bean powder (or 1 teaspoon extract)
  • 1/4 teaspoon salt


Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.

Combine the flax and water and set aside to gel while you prepare the remaining ingredients.

In a small bowl, beat together banana, applesauce, yogurt and syrup vanilla extract. Whisk in flax egg and set aside.

Whisk together the dry ingredients in a separate bowl. Add to the wet and then stir to thoroughly combine

Fill each cup ¾ of the way full. Sprinkle the tops of the muffins with quinoa flakes and sugar if desired. Let rest for 5 minutes before baking.

Bake on the center rack for 24 – 26 minutes until a cake tester inserted into the center comes out clean.

Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.

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