Quinoa-Ginger Muffins

Makes approximately 15 muffins

  • 1 cup uncooked quinoa
  • 1 cup oat flour
  • 1 cup maple sugar
  • 1 1/2 tsp. aluminum-free baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. sea salt
  • 1 cup chopped Brazil nuts
  • 4 Tbsp. chopped crystallized ginger
  • 1/2 cup raisins
  • 3 large eggs
  • 1/2 cup orange juice
  • 1 stick (4oz) unsalted butter, melted and cooled
  • 2 tsp. pure vanilla extract
  1. Bring a large pot of salted water to boil. Add quinoa, cover and cook on medium heat until white dot of uncooked starch in center is gone, 11–14 minutes. Drain and spread on large plate to cool.
  2. Preheat oven to 350° F. Butter a muffin pan or line muffin pan with parchment liners.
  3. Combine flour, sugar, baking powder, baking soda, salt, Brazil nuts, ginger and raisins in a large bowl. In a medium bowl, combine eggs, juice, butter and vanilla. Stir the liquid ingredients and quinoa into dry ingredients. Transfer to pan.
  4. Bake 45–60 minutes, until toothpick inserted in center comes out clean. Cool on rack and cut into squares.