Quinoa and apricot muffins

Treat yourself to the deliciousness of Quinoa and Apricot Muffins, a healthy treat packed with nutrients. Not only are these muffins a delicious treat, but they also contain heart-healthy unsaturated fats that have positive effects on your well-being. Made with a selection of dried fruits, seeds and a delicious cream cheese center, each bite is a symphony of flavors and textures. You can enjoy these delicious muffins as a delicious snack or combine them with your favorite drink for a filling breakfast. Treat yourself to the goodness of these quinoa and apricot muffins and enjoy a satisfying, guilt-free treat.


  • 50g quinoa
  • 100 g finely chopped dried apricots
  • 250g can of quark
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp rapeseed oil
  • 2 small grated apples (no need to peel)
  • Zest and juice 1 small orange
  • 50 g pumpkin seeds, plus a little more
  • 50g wholemeal flour
  • 50g ground almonds
  • 2 tbsp chia seeds
  • 25g wheat germ
  • 1½ tsp baking powder

Preparation steps

  1. Preheat the oven to 180°C/160°C fan/gas mark 4 and line a 12-hole muffin tin with paper cases.
  2. Place the quinoa and apricots in a small saucepan with 300 ml water, bring to the boil, then reduce the heat completely, cover and simmer for 20 minutes until the water is absorbed and the quinoa is cooked. Check regularly to make sure it doesn’t boil dry.
  3. In the meantime, mix the quark with eggs, extract, oil, apples and orange peel and juice.
  4. Stir in the cooled quinoa mixture, then fold in the pumpkin seeds, flour, ground almonds, chia seeds, wheat germ and baking powder.
  5. Pour the mixture into the muffin cups.
  6. Sprinkle with a few pumpkin seeds.
  7. Bake for 20 minutes.

Nutritional Information

Equipment and tools

  • mixing bowl
  • Whisk or electric mixer
  • muffin tin
  • Muffin cups or baking paper
  • grater
  • measuring spoon

Allergen information

Please note that this recipe contains the following allergens:

  • Wheat
  • Tree nuts (almonds)
  • Eggs
  • Soy (rapeseed oil)

It’s important to consider these allergens if you or someone you’re cooking for has dietary restrictions or allergies.

Storage and leftovers

Once baked, these quinoa and apricot muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the refrigerator for up to a week.

If you have leftover muffins, you can freeze them. Simply wrap each muffin individually in plastic wrap or place in a freezer-safe container. They can be stored in the freezer for up to 3 months. To enjoy the frozen muffins, thaw them at room temperature or heat them in the oven or microwave.

Before eating leftovers or frozen muffins, be sure to check for signs of spoilage or freezer burn.

Health Benefits of Quinoa and Apricot Muffins

Quinoa apricot muffins not only delight your taste buds but also come with a number of health benefits. Made with a combination of healthy ingredients, these muffins are a nutritious treat that you can enjoy guilt-free.

1. Quinoa

Including 50g of quinoa in this recipe significantly increases the nutritional value. Quinoa is a complete protein that contains all nine essential amino acids. It is also rich in fiber, which makes you feel full and aids digestion. Additionally, quinoa is rich in minerals including magnesium, iron and phosphorus.

2. Apricots

The 100g of finely chopped dried apricots not only enhance the flavor and sweetness of the muffins but also contribute to their health benefits. Apricots are a great source of fiber, which promotes regular bowel movements and helps maintain a healthy digestive system. They are also rich in vitamins A and C, which play a crucial role in supporting the immune system and maintaining healthy skin.

3. Quark

This recipe requires 250g of quark, a soft, creamy cheese that is low in fat and high in protein. Curd is an excellent source of calcium and phosphorus, essential minerals that ensure strong bones and teeth. It also contains probiotics that contribute to gut health and improve digestion.

4 eggs

With three large eggs, these muffins are a good source of high-quality protein. Eggs are packed with essential amino acids, vitamins and minerals. They promote muscle growth and repair, contribute to brain health and provide important nutrients such as vitamin B12, vitamin D and selenium.

5. Fruits and seeds

The addition of grated apples, orange peel and juice gives the muffins a natural sweetness. Apples are a good source of fiber, while oranges provide plenty of vitamin C and antioxidants. The addition of 50 g of pumpkin seeds not only provides a delicious crunch, but also provides essential fatty acids and minerals such as zinc and magnesium. Chia seeds and wheat germ additionally increase the nutritional value through their omega-3 fatty acids, fiber and antioxidants.

6. Whole wheat flour and ground almonds

Replacing refined white flour with 50g of wholemeal flour and ground almonds increases the fiber and nutrient content of the muffins. Whole wheat flour retains more nutrients compared to its refined counterpart and provides B vitamins, iron and fiber. Ground almonds add healthy fats, vitamin E, and protein to the mix.

7. Baking soda and canola oil

Baking powder is a leavening agent that helps muffins rise and gives them a light texture. Canola oil in moderation (2 tablespoons) moisturizes the muffins and provides heart-healthy monounsaturated fats.

These Quinoa Apricot Muffins are a delicious combination of flavors and textures that will not only satisfy your cravings but also provide your body with essential nutrients. Enjoy them as a healthy snack or as a delicious addition to your breakfast!

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