Quinoa-Apricot Raisin and Nut Muffins

Makes about 2 dozen small muffins


½ c. apricot paste (make in food processor by blending dried apricots to a paste)

¾ c. quinoa, cooked well – make sure there is no water left in the pan

1 ½ c. oatmeal

½ c ground nuts – I used pecans but walnuts are even more nutritious and you can blend nuts with sunflower seeds if preferred.

½ c. golden raisins – you can use dried cranberries but keep in mind they almost always are dried with sugar. Raisins have no sugar added.

¼ c. almond butter

2 T. ground flaxseed mixed with 6 T. warm water

½ c. almond milk – made at home – see recipe

½ c. unsweetened applesauce (optional – applesauce makes a sweeter and less crunchy muffin)

¼ t. cinnamon

2 t. pure vanilla extract


Mix together the flaxseed with warm water and set aside. Stir it together every so often while making this recipe. It should become gooey like the consistency of an egg.

Stir together the cooked quinoa, oats, nuts and raisins.

Process together in a food processor the almond butter, apricot paste, flaxseed meal, almond milk, cinnamon and vanilla

Fold this mixture in with the dry ingredients and stir well.

Use small cupcake liners in either a standard size cupcake tin or in a muffin size pan. Fill each liner with batter. Batter should be firm to the touch.

Bake at 350 degrees for 18 minutes or until golden brown on top and cooked through.

These are great little snacks and they keep well for about 2 days.