Quinoa Muffins with Peaches and Pecans

Quinoa Muffins with Peaches and Pecans

8 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m

“A nutrient dense muffin that can fill you up and keep you going!”

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Adjust Servings

Original recipe yields 1 dozen muffins



  1. Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine the quinoa and water in a small saucepan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes. Chop the dried peaches and place them in a saucepan with the apple cider. Bring the liquid to a boil, remove the pan from the heat, and allow the mixture to sit for 10 minutes.
  3. Whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. Mix the milk, egg, and vanilla in a small bowl. Carefully add 2 cups of cooked quinoa to the flour mixture; stir in the warmed peaches and pecans and mix well. Stir in the milk mixture just until combined.
  4. Scoop the muffin batter into the prepared pan and bake until the tops spring back when lightly pressed and a toothpick inserted in a muffin comes out clean, about 25 minutes.

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Reviews (8)

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Christine M

Christine M

I was so disappointed that this recipe just did not work for me. I did make two changes - using apricots for the peaches and real brown sugar for the Splenda, but I can't see where either substitution would have made these muffins what they were - dense, chewy, gritty and aside from the fruit, almost flavorless. I think if I were to try this I would grind or pulverize the dry quinoa and add as flour, and maybe that would help with the texture, but it still needs more spice, maybe more fruit and maybe even more sweetness. I won't make these again, but I am inspired by this recipe to figure out a way to make it work.



WITH CHANGES - first time I did it just as written and it was just too dense, I think it just needs a bit more fat. I added 1/4 of oil, I haven't tried to half that with applesauce yet. I increased the brown sugar to 2/3 of a cup, double what is written, and I don't use soy milk so I used 1% milk. With those changes they were very good, not sure about the difference that will make in fat and calorie counts, but they were tasty and smooth, not dense at all.



Well, these muffins are ok. I made the following changes: I used canned peaches instead of dried, there for I didn't cook them with apple cider. I did add about 1/4 cup apple cider concentrate, 2 teaspoons of cinnamon, 1 teaspoon of nutmeg and just over 1/4 teaspoon of cloves. They turned out all right, they're a little dense and sticky and they are a little bland. I'm going to keep playing with the recipe.

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Amount Per Serving (12 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 40 g
  • 13%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 272 mg
  • 11%

Based on a 2,000 calorie diet



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Double Chocolate Cherry Muffins


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Spinach Cheddar Muffins