Skinny Spiced Coconut Yogurt Quinoa Muffins

Preparation 0:10 2018-02-20T00:10:00+00:00
Cook Time 0:18 2018-02-20T00:18:00+00:00
Total Time 0:28 2018-02-20T00:28:00+00:00
Serves 10 muffins     adjust servings


  • 1 tablespoon flaxseed meal
  • 3 tablespoons water
  • 1/2 cup mashed banana (1 large, 2 small)
  • 1/2 cup applesauce
  • 1/2 cup coconut yogurt (I used So Delicious Unsweetened)
  • 1/4 cup maple syrup
  • 1 1/4 cup oat flour (oats ground in a blender)
  • 1/2 cup quinoa flakes
  • 1/2 cup blanched almond flour
  • 1/4 cup coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon vanilla bean powder (or 1 teaspoon extract)
  • 1/4 teaspoon salt


  1. Heat the oven to 350ºF. Grease a 12-cup muffin tin and set aside.
  2. Combine the flax and water and set aside to gel while you prepare the remaining ingredients.
  3. In a small bowl, beat together banana, applesauce, yogurt and syrup (add vanilla extract also, if using). Whisk in flax egg and set aside.
  4. Whisk together the dry ingredients in a separate bowl. Add to the wet and then stir to thoroughly combine (the batter will be kind of thick, but still stirable and soft).
  5. Fill each cup ¾ of the way full. Add water to the ones that are unused. Sprinkle the tops of the muffins with quinoa flakes (and turbinado sugar) if desired. Let rest for 5 minutes before baking.
  6. Bake on the center rack for 24 – 26 minutes until a cake tester inserted into the center comes out clean.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack and cool completely. Resist the urge to not break into them; cooling them will allow everything to set properly. If desired, reheat in the toaster oven or in the microwave.


Recipe Notes