These muffins were much better than I had anticipated.  Very moist, not too sweet, and with a nice hint of cinnamon.  The ingredients list includes a few items that you probably can’t find in your average American kitchen, but it’s a great way to start stocking up on some healthful goods.  For example, almond flour is a bit expensive, but it’s got a great texture and smell, and plus almonds are cancer-fighting.  Quinoa: high in protein (and according to the Omniscient One also contains a “balanced set of essential amino acids for humans”), dietary fiber, magnesium, and iron… good for your poops, bones, immune system and blood.  I got the recipe from here, but I substituted a few ingredients.  You might want to check out the other blog just in case you don’t want to use all the items I have listed here.

(above) A terrible photo of some of my ingredients.  Admittedly, I was too busy tending to other things (cooking savory foods, getting rid of a cat from hell, etc) to take more useful photos.

After ages in the oven….


1c vanilla soy milk

1-2 tbsp oat bran

1/4c vegetable oil

1/4c pure maple syrup (or agave nectar)

1/2 tsp vanilla extract

1 1/4c unbleached all-purpose flour

1/4c almond flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1 tsp nutmeg

1 1/4c cooked quinoa

a handful of frozen blueberries or other berries of your choice.  I got mine from here and they are definitely the most flavorful blueberries I have ever tasted in my life.


2 mixing bowls

A small pot to boil quinoa in

A muffin tin

How to Make:

1. Cook your quinoa first so it can cool for a bit.  Each brand has its own little instructions on the label, but generally it’s fully cooked when the quinoa pops out of  the grain shell and becomes translucentish.  It took me about 20 minutes total to fully cook 1 cup and evaporate some water out.  This gave me more cooked quinoa than I needed, but if you toss the leftovers with a splash of olive oil, balsamic vinegar (we had some rosemary vinegar in the fridge), thinly sliced onion, and sundried tomatoes, you’ll have a neat salad for lunch, warm or cold.

2. Preheat oven to 350F.

3. Mix together the soy milk and oat bran.  Let sit for 1 minute, and then add in the oil, maple syrup, and vanilla.

4. In another bowl (should be the larger one if you have different sized bowls), gently mix the dry ingredients: almond, flour, baking soda, baking powder, salt, nutmeg, and cinnamon.

5. Add the soy milk mixture into the dry stuff and mix around until it becomes homogeneous.  Don’t overmix!  Incorporate the quinoa slowly and mix until homogeneous.

6. At this point, take your frozen berries out and rinse under tap water for 30-60sec.  You just want them to mostly unfreeze.  Fold into the mixture, making sure not to burst any of the fruit.

7. Portion into the muffin tin.  Mine was nonstick, so I didn’t add any extra oil or cooking spray.  You can if you want to, but the muffins are fairly easy to pop out of the tin.

8. Bake 20-30 minutes or until you can insert a toothpick into the center of a muffin and it comes out clean.  It took my oven about 30-35 minutes, because it’s slow as hell.