Self-care from Cell to Soul!

Spiced Quinoa Muffins

Prep Notes

*approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. I like to soak it overnight and rinse before preparing


  • 2 C cooked quinoa*
  • 1/3 C unsweetened almond milk
  • 4 flax eggs
  • 1 tsp vanilla extract
  • 1/2 C coconut oil
  • 2/3 C coconut sugar
  • 1/2 C coconut flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp cloves
  • 1/4 tsp nutmeg


  •  Preheat the oven to 350°F and then grease small muffin tin (makes about 36 small muffins)
  •  In a food processor or blender, combine the eggs, almond milk (or preferred milk) and vanilla extract then blend for ten seconds to combine.
  •  Add the cooked and cooled quinoa along with the melted and cooled butter (or ghee) and coconut oil then blend until completely smooth, about thirty seconds to one minute.
  •  Sift together the dry ingredients in a large bowl (coconut flour, sugar, baking powder, baking soda and sea salt).
  •  Add the wet ingredients in the blender to the bowl with the dry and mix together until well-combined.
  •  Scoop into small muffin tins and bake for about 8-10 minutes or until toothpick comes out clean!