Family Gluten Free

A Blog for Gluten Free Families Who Want to Eat Better

TwitterFacebookPinterestEmail
TwitterFacebookPinterestEmail
  • Home
  • About Me
  • Our Story
  • Recipes
    • Beauty
    • Breakfast
    • Condiments
    • Main Dish
    • School Lunch
    • Side Dish
    • Smoothies and Drinks
    • Soup and Salad
    • Sweet Treats
  • Products I Love
  • My Kitchen Tips
  • Eating Locally
October 6, 2014
familyglutenfree
Breakfast

Quinoa Pumpkin Chocolate Chip Muffins

October 6, 2014 Breakfast
Quinoa Pumpkin Chocolate Chip Muffins

Ok, it’s October and I have pumpkin on my mind. The leaves are changing, there is crispness in the air, and here in New England we see pumpkins everywhere. Luckily, pumpkin puree is a fantastic ingredient for the gluten-free kitchen. The trick with gluten-free baking is balancing moisture and protein, a great quality of wheat. You can either end up with a crumbly mess or a dense brick. Pumpkin can be a great way to keep baked goods moist without getting too crumbly. Hint: it is also great way to sneak veggies into your unsuspecting kid’s diets.

Fall

Fall

When I first went gluten-free two years ago, I found myself creating custom gluten-free flour concoctions for every recipe I came across. Not only did it become pricey and time consuming, it took a lot of fun out of baking, something that used to be comforting for me in the past. There are some recipes that really require all that work, which is fine. If I get a good product in the end, I am happy, but I have found myself gravitating toward recipes using one or two gluten-free flours to get the job done. I also find that this seems to be the healthier approach. Many of the premade flours and concoctions include multiple starches, which do not meet my standards nutritionally (think empty calories, like sugar with no nutritional value whatsoever). I try to focus on recipes using almond flour (or other nut flours), coconut flour, oat flour, sorghum flour, teff flour, millet flour, and quinoa flour. If I see a recipe requiring more than 2 flours or undesirable starches (such as potato or corn), I usually pass on it.

The idea of quinoa flour has been very intriguing to me. It is such a fantastic grain with higher protein versus comparable grains. However, my first attempts were not good. I either got a dense brick or too much of a quinoa-y taste. However, I came across a great muffin recipe by MindBodyGreen using quinoa flour and quinoa flakes. Quinoa flakes are basically just quinoa, rolled to make a flake, similar to oatmeal. Quinoa flakes are usually sold as a breakfast item, in the cereal/oatmeal isle of the supermarket. Quinoa flakes give the muffin texture and heartiness.

Inspired by this great recipe, I decided to make my own version using pumpkin puree, mostly because, as I’ve noted in earlier posts, my son does not like fruit and I had a hankering for pumpkin. This final recipe has no added starches, no refined sugar, no dairy and, most importantly, passed the test for both kids, so I know I have a winner. I hope you enjoy it too.

Quinoa Pumpkin Chocolate Chip Muffins

Quinoa Pumpkin Chocolate Chip Muffins

Extra pointer: As always, I am constantly on the lookout for great products to help me cook gluten-free. I started using parchment paper muffin liners and I will never use anything else. They pull easily from cupcakes or muffins. I no longer have to worry that half my muffin will end up on the liner when I try to eat it. I got mine off Amazon in regular size and mini.

Quinoa Pumpkin Chocolate Chip Muffins
 
Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Dairy-free Nut-free option
Author: FamilyGlutenFree.com
Recipe type: Muffin
Serves: 10
Ingredients
  • ½ cup quinoa flour
  • ½ cup quinoa flakes
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt (I prefer pink Himalayan salt)
  • 2 eggs, beaten
  • ½ cup pumpkin puree (I used canned)
  • ¼ cup honey (minimally processed, but liquid)
  • 1 ripe banana, smashed
  • ¼ cup vegan mini chocolate chips (I like Enjoy Life brand)
  • 1 Tbsp chia seeds (optional)
  • ½ cup chopped walnuts (optional)
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a muffin tin with paper liners (I prefer parchment paper liners).
  3. In a large bowl, mix quinoa flour, quinoa flakes, baking powder, baking soda, and salt.
  4. In a medium bowl whisk together eggs, pumpkin, honey, and banana until thoroughly combined.
  5. Add wet ingredients into bowl containing dry ingredients and mix until well combined.
  6. Add chocolate chips, chia seeds and walnuts. Mix until well dispersed.
  7. Distribute batter among the 10 muffin liners.
  8. Bake for 18-20 minutes or until the muffins spring back when pressed.
  9. Allow to cool and enjoy!
3.2.2802

 

« School Lunch 2
Frozen Grape Spirulina Smoothie »

Leave a comment Cancel reply

Your email address will not be published. Required fields are marked *

Categories

  • Recipes
    (35)
    • Smoothies and Drinks
      (8)
    • Side Dish
      (3)
    • Condiments
      (2)
    • Main Dish
      (5)
    • Sweet Treats
      (6)
    • Breakfast
      (2)
    • Soup and Salad
      (5)
    • School Lunch
      (3)
    • Beauty
      (1)
  • My Kitchen Tips
    (3)
  • Eating Locally
    (2)
  • Products I Love
    (8)

Browse Breakfast

  • Easy Strawberry Pecan Breakfast QuinoaEasy Strawberry Pecan Breakfast Quinoa
  • Quinoa Pumpkin Chocolate Chip MuffinsQuinoa Pumpkin Chocolate Chip Muffins

Featuring Top 2/2 of Breakfast

Family Gluten Free

My Taste

myTaste.com

Posts

  • Melon Matcha Smoothie

    Melon Matcha Smoothie

  • Mini Strawberry Rhubarb Crisps

    Mini Strawberry Rhubarb Crisps

  • Crab Bisque

    Crab Bisque

  • Rao’s Homemade Sauces

    Rao's Homemade Sauces

  • Slow Cooker Chicken Stock

    Slow Cooker Chicken Stock

  • Happy 1 Year Anniversary!

    Anniversary

  • Simple Mushrooms and Greens

    Simple Mushrooms and Greens

  • Homemade Deodorant

    Homemade Deodorant

  • Coco-Choco-Banana Smoothie

    Coco-Choco-Banana Smoothie

  • What Do I Eat?

    Unglamorous Selfie

  • Van’s Simply Delicious Cereal

    Van's Cereal

  • Honey Lemon Chia Pudding

    Honey Lemon Chia Pudding

  • School Lunch 3

  • Dairy-Free Raw Pesto

    Dairy-free Raw Pesto

  • Frozen Grape Spirulina Smoothie

    Frozen Grape Spirulina Smoothie

  • Quinoa Pumpkin Chocolate Chip Muffins

    Quinoa Pumpkin Chocolate Chip Muffins

  • School Lunch 2

  • Cashew Chocolate Chip Dairy-Free Ice Cream

    Cashew Chocolate Chip Dairy-Free Ice Cream

  • School Lunch 1 and Introduction

    Going to School

  • Grilled Pepper Salad

    Grilled Pepper Salad

  • Raw Revolution Bars

    Raw Revolution Bars

  • Summer Vegetables Three Ways

    Fresh Green Beans

  • Mint Chocolate Green Smoothie

    Mint Chocolate Green Smoothie

  • My Homemade Kombucha Experience

    Homemade Kombucha

  • Fresh Herbed Quinoa

    Fresh Herbed Quinoa

  • Spinach, Strawberry and Pecan Salad with Balsamic Dressing

    Spinach, Strawberry and Pecan Salad with Balsamic Dressing

  • Dairy-free Healthy Chocolate Cream Popsicles

    Dairy-free Healthy Chocolate Cream Popsicles

  • Spring – Garlic Scapes

    Outdoors

  • Grain-free Crab Cakes

    Grain-free Crab Cakes

  • Easy Mint Infused Water

    Mint Infused Water

  • How to get the Most out of Your Avocados

    How to get the Most out of Your Avocados

  • Lotus Food Rice Ramen Review and Bonus Miso Soup Recipe

    Miso Soup with Lotus Foods Rice Ramen

  • Portuguese Kale and Potato Soup (Caldo Verde)

    Caldo Verde

  • My Son’s Story

    My Son's Story

  • Strawberry Coconut Cashew Smoothie

    Strawberry Coconut Cashew Smoothie

  • Kielbasa with Peppers and Coco-Buttery Basmati Rice

    Kielbasa Peppers Basmati Rice

  • Grain-free Cinnamon Sugar Fun-Dough Cookies

    Grain-free Cinnamon Sugar Fun-Dough Cookies

  • Guide to Building a Better Smoothie

    Smoothie Guide

  • Jovial Pasta

    Jovial Pasta

  • Baked Meatballs

    Baked Meatballs

  • Easy Strawberry Pecan Breakfast Quinoa

    Easy Strawberry Pecan Breakfast Quinoa

  • Pamela’s Baking and Pancake Mix

    Pamela's Baking and Pancake Mix

  • Chocolate Coconut Balls

    Chocolate Coconut Balls

  • US Wellness Meats

    US Wellness Meats

  • Cherry Chocolate Almond Smoothie

    Cherry Chocolate Almond Smoothie

  • Omission Beer

    Omission Beer

  • Fried Turkey Cutlets

    Fried Turkey Cutlets

  • Slow Cooker Salsa Chicken

    Slow Cooker Salsa Chicken

  • Whole Grain Mustard and Apple Cider Vinegar Salad Dressing

    Whole Grain Mustard and Apple Cider Vinegar Salad Dressing

  • Quinoa with Zucchini and Portobello Mushrooms

    Quinoa with Zucchini and Portobello Mushrooms

  • Orange Cream Smoothie

    Orange Cream Smoothie

  • Introduction – Welcome

    IMG_7853

Foodie Blogroll

Pages

  • About Me

Archives

  • September 2015
  • July 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014

Categories

  • Eating Locally (2)
  • My Kitchen Tips (3)
  • Our Story (3)
  • Products I Love (8)
  • Recipes (35)
    • Beauty (1)
    • Breakfast (2)
    • Condiments (2)
    • Main Dish (5)
    • School Lunch (3)
    • Side Dish (3)
    • Smoothies and Drinks (8)
    • Soup and Salad (5)
    • Sweet Treats (6)
  • Uncategorized (3)

WordPress

  • Log in
  • WordPress
© Family Gluten Free