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Apple Quinoa Muffins in a muffin tin resting on a checkered dish towel flanked by fresh red and green apples

Apple muffins with pecans and quinoa

  • Author: Sachiko Goodyear
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Diet: Diabetic


These breakfast muffins satisfy a sweet tooth. They can be made ahead and stored in the refrigerator for a quick and easy breakfast to go. Although apples and quinoa are high in carbs, they are nutritionally dense superfoods that deserve a place in a healthy diet. Just watch your portions. 1 muffin has only 7 grams of total carbs and 5 grams of net carbs! Depending on your carb budget, you can eat up to 4 muffins for breakfast or enjoy 1 or 2 as a snack.



1/4 cup quinoa, uncooked

3/4 cups water

3 tablespoon salted butter

2 cups apples, peeled, cored and chopped

1 tablespoon lemon juice

1 cup pecans, crushed

1 teaspoon cinnamon, ground

1 teaspoon vanilla extract

1 tablespoon baking powder

2 large eggs, beaten


First cook the quinoa. Combine water and quinoa in a medium-sized pot. Stir. Cover with a lid and bring to a boil. Reduce to low heat and simmer for 15 minutes. Stir to fluff. Remove from heat. Stir in butter until thoroughly melted and combined with quinoa. Set aside. This will yield a little less than 1 cup of cooked quinoa. 

Preheat oven to 375°F.

In a large mixing bowl combine apples and lemon juice. 

Fold in pecans, cinnamon, vanilla, apples quinoa and baking powder. Mix to combine. Finally, fold in eggs.

Line a 12 cup muffin tin with baking cup liners. Alternatively, skip the liners and grease the cups well with your favorite oil or butter. Scoop a 1/3 cup of muffin batter into each cup. 

Bake for 20 minutes at 375°F. Let cool before eating.


Tip: Save time by peeling and chopping the apples while the quinoa is cooking.

Tip: Mix apples with lemon juice as you prep the apples to keep them fresh. Lemon juice prevents the cut apples from browning, brightens the flavor and reacts with baking powder during baking to produce a fluffy muffin. 

Tip: an average-sized ice cream scoop works perfectly for scooping the batter into muffin tin.

Storage: These muffins will keep for two days in an airtight container stored at room temperature. They can be kept up to 5 days in the refrigerator in an airtight container. When ready to eat, simply wrap in a damp paper towel and re-warm in the microwave. Muffins can also be frozen for up to one month.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American