Quinoa, Apricot, and Oat Muffin Clusters

Quinoa Apricot Mini-Muffins

These light and healthy clusters boast an irresistible creamy, crunchy sweetness. Apricots are rich in iron, potassium, vitamin A and fiber. Also, these muffin clusters are flourless and gluten-free! Enjoy these yummy and good for you treats … they are nutrient-rich and delish! Recipes and photos contributed by Jennifer Strohmeyer of Virtually Vegan Mama.

Makes: 24 mini sized muffin clusters; or 12 to 16 regular sized muffin clusters

Apricot Paste:

  • 1 cup of unsweetened dried apricots (I use Turkish, it’s what I had)
  • Water for soaking

Cover apricots with cold water and soak for 4 to 6 hours. Remove apricots and reserve water. Place apricots in blender or Cuisinart and process until smooth (I like to use my Cuisinart Mini Prep for this). If needed, adjust consistency with some of the reserved water. Store the apricot paste in an airtight container in your refrigerator for up to two weeks. Use as needed.

  • 3/4 cup cooked quinoa (make sure you cook the water
    out of the quinoa; it can be slightly undercooked)
  • 1 ½ cups old-fashioned rolled oats
  • ½ cup ground mixed nuts and seeds of choice (such as almonds, pecans, and sunflower)
  • ½ cup raisins or unsweetened dried fruit of your choice
  • ¼ cup almond butter
  • ½ cup apricot paste (see above)
  • 2 tablespoon flaxseed meal mixed with 6 tablespoons warm water
  • ½ cup unsweetened almond milk
  • ¼ teaspoon cinnamon
  • 2 teaspoon pure vanilla extract

Preheat oven to 350 degrees F. Lightly spray non-stick muffin pan with cooking oil spray.

Cook quinoa according to package directions, but cook on slightly higher heat to absorb most of the water and to achieve a crunchier quinoa. Mix together flaxseed meal with warm water and set aside (stir every so often while following the next steps). Flaxseed meal as an egg-replacement should be gooey, not watery, like the consistency of an egg.

Quinoa Apricot Muffins Virtually Vegan Mama

In a medium mixing bowl, stir together quinoa, oats, mixed nuts, raisins. In separate mixing bowl, add almond butter, apricot paste, flaxseed meal, almond milk, cinnamon and vanilla. Stir until combined. Fold in dry ingredients and stir well.

Spoon the granola mixture into 24 mini-muffin cups, filling almost to the top, or 12 to 16 regular muffin cups, filling about halfway. Press mixture down firmly into each cup with the back of a spoon. Bake for 30 minutes, or until golden brown. Let cool slightly before removing.

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7 comments on “Quinoa, Apricot, and Oat Muffin Clusters

  1. AmyR

    Have you tried freezing these? I’m wondering if I should halve the recipe or just pop leftovers in the freezer. They look delicious. Thanks!

  2. Nava

    Amy, I’ve not tried freezing them but I bet it would work well. Perhaps, though, it would be safest to halve the recipe the first time you make these, to make sure you like them!

  3. Mimi

    I just got done making these, and they are scrumptious! What a nice breakfast treat. Thank you so much for sharing such a yummy, healthy and sugar free (aside from the dried fruit) treat :) I’ve already ‘liked’ your page on Facebook and have shared the recipe. I’m so glad I found this site!

  4. Jen @Virtually Vegan Mama

    I’ve never tried freezing these because my family devours them all so fast lol but ill test it out next batch and report back :)

    Glad you liked these Mimi and thanks for the feedback, it’s greatly appreciated :)

    Xoxo
    Jen

  5. Joan

    I’ve made these twice now as the recipe made enough of the apricot paste for two batches. I found the first batch a little bland although they were a good snack to cut hunger pains. Yesterday I made them with a variation. I doubled the cinnamon and added a half teaspoon of ground cardamon. I also increased the number of raisins (I used golden) and reduced the milk by 1 TBS and replaced with 1 TBS of maple syrup. The cardamon really comes through and it gives a middle eastern slant to it.

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