Ingredients for Quinoa Applesauce Muffins
- 1 1/2 cups quinoa flour
- Dried Apricot
- Ground Hazelnuts
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Ground Cinnamon
- Ground Cloves
- 1/2 cup (1 stick) unsalted butter
- Turbinado Sugar
- 1 large egg
- Applesauce
- Banana
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Quinoa Applesauce Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Quinoa Applesauce Muffins
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a small bowl, gently toss 1 cup of chopped apricots with 2 tablespoons of hazelnut flour. Set aside.
- In a medium bowl, whisk together 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/4 teaspoon ground cloves, and 1/2 teaspoon ground cinnamon. Add 1 1/2 cups quinoa flour and whisk until well combined.
- In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter, 3/4 cup granulated sugar, and 1 large egg until light and fluffy.
- Gradually add the dry ingredients (from step 3) to the wet ingredients (from step 4), mixing until just combined. Be careful not to overmix.
- Gently fold in 1 cup Santa Cruz apple apricot sauce and the floured apricots (from step 2).
- Fill each muffin cup about 2/3 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
20g
Fat
17g
Carbs
3g
