Quinoa, Pistachio Muffins

[ 1 ] August 12, 2014 |

Quinoa, Pistachio Muffins

These quinoa muffins are light and fluffy.  They make a healthy breakfast or a nice snack at any time of the day.

Each of these homemade Quinoa, Pistachio Muffins contains flavorful ingredients.

5.0 from 1 reviews
Quinoa, Pistachio Muffins
Serves: 8
  • 1⅓ cups quinoa flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 large eggs
  • ½ cup cane sugar
  • 1 Tablespoon melted butter
  • ⅔ cup plain Greek yogurt
  • ½ cup shelled, unsalted green pistachios, chopped
  1. Preheat oven to 350F. Line a muffin pan with paper liners.
  2. In a mixing bowl, mix flour, baking powder, baking soda, and salt.
  3. In the bowl of a stand mixer, beat the eggs with the sugar until light in color. Stir in the melted butter and the yogurt.
  4. Stir the dry ingredients into the egg mixture until combined.
  5. Add the pistachio and mix gently.
  6. Divide the batter among the muffin cups and bake in the oven for 20-25 minutes or until the blade of a sharp knife inserted in the middle of the muffins comes out almost dry.
  7. Remove from the oven and cool on a cooling rack.




Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Breakfast, Healthy Choices

Comments (1)

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  1. I’ve never used quinoa flour before but these muffins are calling me right this minute!

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