March Muffin Madness continues on with gluten-free Apple Quinoa Muffins from Ricki Heller. Ricki’s breakfast muffin recipe is full of nutritional goodness—and tastes really good, too! Don’t we all love it when that’s the case? Her muffins are gluten free, dairy free, egg free, and vegan, with a refined sugar-free option.
Ricki Heller added cooked quinoa and a surprise ingredient to apple muffins to create these good-for-you and just plain good gluten-free Apple Quinoa Muffins. [featured on GlutenFreeEasily.com]
Enjoy learning more about Ricki and her gluten-free Apple Quinoa Muffins and see the whole line-up of bloggers, blogs, and muffin recipes here.
Ricki’s motto is “a healthy lifestyle can be sweet!” and you’ll find that motto illustrated weekly on her site. (Update: Ricki no longer has a food website. Her site, Dr. Ricki, now focuses on her role as a writing coach. If “your prescription for a best-selling book” appeals, visit her site to learn more.)
Ricki’s second cookbook, Naturally Sweet & Gluten Free, offers gluten-free, vegan recipes all made with natural, low-glycemic sweeteners. It was an Amazon bestseller from day one! (Read my review here.)
Her first book, Sweet Freedom, is one of only three cookbooks recommended by Ellen DeGeneres on her website.
You can also find Ricki’s recipes and articles in a number of publications. Her most recent cookbook is Candida-Free Living: 100 Recipes and a 3-Stage Program to Restore Your Health and Vitality.
Ricki Heller
I’ve written about Ricki a few times on gfe. I “met” Ricki several years back via her food blog, which was originally called Diet, Dessert and Dogs. Ricki and I became really good “online” friends almost instantly and, happily, we finally got to meet in real life last summer. It was such a treat!
Honestly, everyone loves Ricki! She’s a dear … super friendly and so helpful and supportive to all. Plus, she’s so entertaining in her posts and, of course, there’s the part everyone especially loves—her awesome gluten-free recipes! Her recipes also happen to be refined sugar free (often totally sugar free), and vegan (which means dairy free and egg free, too, of course). You truly won’t miss a thing in her recipes though, because Ricki is a gifted recipe developer.
Gluten-Free Apple Quinoa Muffins—Perfect for Breakfast
Today Ricki’s sharing a recipe for apple muffins—which by definition are a classic—but she wanted to increase the protein and overall nutrition in her muffins. So she added some other healthier ingredients, primarily cooked quinoa, to her recipe.
Ricki confessed that she had tried adding cooked quinoa to muffin recipes before and the results were always way unpleasantly soggy. But then she started experimenting with adding psyllium and magic occurred. The results of that magic are these gluten-free Apple Quinoa Muffins, “perfect whole-grain breakfast muffins”!
![Ricki Heller added cooked quinoa and surprise ingredient to apple muffins to create these good-for-you and just plain good gluten-free Apple Quinoa Muffins. [featured on GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2014/03/Apple-Quinoa-Muffins-Pair-Ricki-Heller.jpg "Ricki Heller added cooked quinoa and surprise ingredient to apple muffins to create these good-for-you and just plain good gluten-free Apple Quinoa Muffins. [featured on GlutenFreeEasily.com]")
Gluten-Free Apple Quinoa Muffins Recipe
![Time for breakfast! Ricki Heller added cooked quinoa and surprise ingredient to apple muffins to create these good-for-you and just plain good gluten-free Apple Quinoa Muffins. [featured on GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2014/03/Apple-Quinoa-Muffins-Inside-Ricki-Heller.jpg "Time for breakfast! Ricki Heller added cooked quinoa and surprise ingredient to apple muffins to create these good-for-you and just plain good gluten-free Apple Quinoa Muffins. [featured on GlutenFreeEasily.com]")
UPDATE: On April 4, 2023, Gluten-Free Watchdog issued a new statement, Gluten-Free Watchdog Cannot Recommend Any Brand of Gluten-Free Oats. Read the full statement here. This statement was followed by details on recent testing results of gluten-free products that contain oats., which showed 30% of the labeled gluten-free oat products tested contained quantifiable gluten.
This statement was followed by details on recent testing results of gluten-free products that contain oats, which showed 30% of the labeled gluten-free oat products tested contained quantifiable gluten. I’m not eating any oats and I urge all of my readers who eat gluten free for medical reasons to also abstain.
Gluten-Free Apple Quinoa Breakfast Muffins
Perfect whole-grain breakfast muffins that will make you feel good about your breakfast!
Ingredients
- 2 whole medium sweet apples
- 2/3 cup coconut sugar
- 1/3 cup sunflower oil] (or other [light-tasting oil
- 2 cups cooked quinoa
- 2 tsp pure vanilla extract
- 2 tsp apple cider vinegar
- 1/4 cup coarsely chopped pecans
- 1/4 cup raisins] or [goji berries
- 1 Tbsp ground flaxseed
- 1/4 cup unsweetened almond milk] or [soy milk
- 1 cup Ricki’s All Purpose Gluten-Free Flour Mix] (or [other gluten-free all-purpose flour mix
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp fine sea salt
- 1 tsp Chinese 5-Spice Powder (or use ground cinnamon
- 1 Tbsp whole psyllium husks
- 1/2 cup certified gluten-free purity protocol rolled oats (Shirley here: I think quinoa flakes would also work)
Instructions
- Preheat oven to 350 F. Line 10 muffin tins with paper liners or silicone liners, or spray with nonstick spray.
- In a large mixing bowl, stir together the apples, coconut sugar, oil, quinoa, vanilla, apple cider vinegar, pecans, raisins, flax seeds, and almond milk to allow the coconut sugar to begin to dissolve.
- Sift the all-purpose flour, baking powder, baking soda, salt and 5-Spice powder over the wet mixture. Add the psyllium husks and oats and stir everything just to combine.
- Using a large ice cream scoop or 1/3 cup measuring cup, heap the mixture into the muffin cups, filling them quite full (they will not rise any more while baking, so make the tops as high as you can). The mixture may seem as if it’s not sticking together enough, but don’t worry; it will become more cohesive as it bakes.
- Bake in preheated oven for 35-40 minutes, rotating the pans about halfway through baking, until a tester inserted in a center muffin comes out clean. Cool for 5 minutes before removing to a cooling rack. Allow to cool completely before eating (the muffins will be more fragile while warm, but will hold together fine once cool).
Notes
The whole psyllium husks are a critical ingredient in this recipe. There are no suitable substitutions for them and they cannot be omitted.
Muffins may be frozen.
Originally published March 21, 2014; updated December 3, 2024.
cheryl harris says
So jealous that you’ve gotten to meet Ricki in person! These look gorgeous.
Megan says
These sound interesting and delicious!
Linda S says
These sound amazing! One question: Is it an absolute necessary to use the psyllium husks? I’d really love to try these.
Shirley says
Linda–Yes, as the recipe notes, the psyllium husks are a requirement.
Shirley
Laurel says
sahweet
Ricki says
Shirley, thank you so much for this incredible introduction and for including my recipe in your event! I’m so glad we did get to meet last summer–that evening remains one of the very best highlights of the season for me. We should make it an annual tradition! 😀 xoxo
Susan reed says
Yummy! Breakfast tomorr
Amanda (amethystjean) says
I love ricki who somehow makes things that work with my allergies yet are delicious. Thank you!
Mary Tokar says
Great breakfast idea!
Susan says
Interesting that this recipe uses cooked quinoa! Thanks for the recipe!
Carina says
I love quinoa, but haven’t baked with it. Can’t wait to try these!
patricia says
I have just started using quinoa and really like it. These will be a must try.
kinsey says
I dont know how I missed this one….yummy
Marilyn Barnes says
So appreciate no regular sugars as well as gluten free. Can’t wait to try these. Just need a few more ingredients.
Kiva, FarmsteadLady says
These look tasty and I have some quinoa in the pantry. Thanks for sharing this recipe.
Emily says
I love that these use whole quinoa. They are going on my list of recipes to try soon!
Bev says
Sound very good!
Venessa F. says
I can’t wait to try these!
Rachel L says
I love using quinoa in baking.
Katie says
I never considered using Chinese 5 spice powder in a muffin before….sounds great!
Erin says
Yummy and healthy!
Pamela Hurlbert says
I love quinoa and this is a keeper.
susan reed says
tried them – 5 stars – thanks
Tessa@TessaDomesticDiva says
I love how Ricki puts together creative ingredients….and this recipe is no exception!
Mackenzie says
YUM! I’ve been looking for a healthy and gluten free and Delicious breakfast muffin recipe! Easy for on-the-go life 🙂
Cindy W. says
These muffins sound wonderful. Thank you for sharing.
julie says
I have everything but the psyllium husks, I have to get some. this recipe looks great.
Teufelchen says
They look really good, but I need to replace the quinoa and oats before I can try them and I hate baking things I cannot eat.
Stephanie says
Bet this would be good with quinoa flakes instead of rolled oats if anyone can’t have oats.
Wendy says
I was expecting quinoa flour, not cooked quinoa. Very interesting! I wouldn’t have thought of using it cooked.
Lewann Rice says
This sounds good, I haven’t mastered cooking with quinoa and I am excited to try this recipe out!
Susan says
these look healthy and delicious!
Janelle says
I would like to give these a try! Thanks for the recipe!
Rebecca S says
yum
Laura O| Petite Allergy Treats says
Apples and muffins are just meant to be!
Laureen says
You had me at apple!
tina says
These look fantastic. Always looking for new ways to use quinoa, thanks!
Bri says
Yummy!
Carrie says
These sound amazing! Love Ricki’s recipes!
Ilissa says
Quinoa! Very cool!
Sarah says
Great idea to add quinoa to a muffin recipe!
Lori Lewis says
No matter how I serve quinoa my kids just won’t eat it – maybe I can trick them by making it in muffins! Muahahaha!
Lindsey says
These sound perfect!
Amanda says
Thanks, Ricki! I just added your Naturally Sweet and GF cookbook to my Amazon account. Yum!
Patrycja says
They look so delicious! Must try it. And they are vegan! Yeay! 🙂
April J Harris says
I was so interested to read about Ricki’s blog and books, Shirley. I’m definitely going to share – a few of my friends are on anti-candida diets. Love these Apple-Quinoa Muffins – I’ve shared them on our Hearth and Soul Facebook page. I find quinoa a bit challenging to eat as it is but I know I will love it in these muffins. Thank you for being a part of our Hearth and Soul Hop!
Shirley Braden says
April–I’m so happy to introduce you to Ricki and I’m also so happy that her blog, recipes, and cookbooks will be helpful to some of your friends. 🙂 Looking forward to next week’s Hearth and Soul Hop!
Shirley
MB says
How come it says almond milk in the ingredient list but I cant seem to read where it is mixed into the recipe?
Shirley Braden says
Hi MB–Welcome to gfe! 🙂 The omission was just an oversight. I’ve added the almond milk to the instructions. Enjoy!
Shirley
MB says
Thanks Shirley! These muffins are amazing 🙂
Shirley Braden says
Woohoo!! I know Ricki will also be thrilled to hear that you loved her muffins so much. 🙂
Shirley
Susan Jackson says
These are the best! This is the first time I’ve commented on a recipe but I had to give this recipe 5 thumbs up! Trying to find a wheat-free, egg-free xanthan gum free bakery recipe that is not all crumbly is next to impossible but this recipe does it. I have several food sensitivities which include flax, apple cider, wheat and rice flours and potato starch. So, I made a few substitutions: Flour mix was sorghum flour, cornstarch and tapioca starch, replace flax with ground chia seed, replaced cider vinegar with coconut vinegar, pecans with almonds, raisins with dried cranberries. Vanilla and almond milk are home made. Muffins turned out wonderfully. Not crumbly at all, even when warm. Jam packed with nutrition and very filling. Quinoa in a muffin recipe? What an innovative, creative combination in this recipe. I will definitely be keeping a constant supply of these muffins in my freezer.