Nutritional Info

Nutrition Facts

Serving Size 1 (35g)

Calories 89
Calories from Fat 12 (13%)
Amount Per Serving %DIV
Total Fat 1.3g 2%
Saturated Fat 0.4g 2%
Monounsaturated Fat 0.4g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0.7mg 0%
Sodium 130.4mg 6%
Potassium 135.3mg 3%
Total Carbohydrate 16g 5%
Dietary Fiber 1.8g 7%
Sugars 1.8g
Protein 3.5g 7%

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Recipe Description
The quinoa gives heartiness to these muffins, as well as a protein boost, making them an ideal meal to keep you satisfied and satiated throughout the morning.
Prep time
20 min
Cook time
25 min
Ready In
45 min


Serves Tool

Serves To:USMetric
2/3 Cup(c)  raw sugar
2/3 Cup(c)  cooked quinoa
1 Tablespoon(T)  baking powder
1 Teaspoon(t)  cinnamon, ground
1/2 Teaspoon(t)  ginger, ground
1/4 Teaspoon(t)  nutmeg, ground
1 Cup(c)  creamy natural nut butter
2 Teaspoon(t)  pure vanilla extract
2/3 Cup(c)  soy milk
1 Cup(c)  whole wheat flour
2 Tablespoon(T)  soy milk
1/2 Cup(c)  cranberries, dried


Preheat the oven to 350°F. Line a standard muffin tin with paper liners. In a large sized bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger and nutmeg. In a medium sized bowl, whisk together the nut butter, milk and vanilla. Fold the wet ingredients into the dry, being careful not to over mix. Fold in the quinoa and cranberries. Divide the batter equally among the muffin cups. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack.

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Quinoa Cranberry Muffins
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