Apple, Pecan & Quinoa Muffins


Muffins are usually a bad choice for the waistline. Harsh, I know, but really they usually pack in hundreds of calories, are full of sugar, oil, shortening, etc. Just really not the healthy choice you think they would be.

Luckily, you can make your own, and make them healthy, like these!

These tasty little muffins are low calorie, low in sugar, low fat, and a great source of fiber! Yay! And they still have that wonderful familiar muffiny taste we all love.


I adapted this recipe from a beautiful blog – Lemons & Anchovies, and made some changes here and there to up the nutritional value. I substituted apple sauce for oil, cut down on the sweetener, and added some pure vanilla extract to make up for the sweetness!

These muffins do have a little more of a savory taste, but are still delicious, so they are great for those who don’t have an overcharged sweet tooth!



These muffins are tasty tasty tasty and just lovely with a teensy-weensy smear of butter… *gasp*

…yes, this nutritionist eats butter, on occasion! Moderation is key, right!?

For all the gluten-freebies out there, this recipe can easily be made GF with the swap of a gluten free flour in place of the whole wheat flour! ๐Ÿ™‚


5.0 from 2 reviews
Apple, Pecan & Quinoa Muffins
Prep time
Cook time
Total time
Serves: 12
  1. Preheat oven to 400 degrees.
  2. Whisk together the flour, coconut sugar, baking soda, salt, and cinnamon.
  3. Add in the cooked quinoa (allow quinoa to cool if just cooked).
  4. In a separate bowl combine applesauce, oil, almond milk, and egg, then mix into the dry ingredients.
  5. Add the apple and pecans to the batter, pour batter into a 12 muffin tin, lightly greased.
  6. Bake muffins for 20 minutes until lightly browned, then cool on a rack.
  7. Enjoy!
Nutritional Information
Serving size: 1 muffin Calories: 121 Fat: 6g Carbohydrates: 17g Sugar: 6g Fiber: 3g Protein: 3g




Nutritionist in the Kitch


Author: Christal Sczebel

Christal is the creator of Nutrition in the Kitch. She's a Certified Nutritional Consultant, twice published author, gluten and dairy free recipe developer, food photographer, speaker, wife, and mama. Christal loves good food, all things wellness, and loves to travel. Her wellness philosophy is centred around balance and sustainable health, life's way too short for boring diets and restriction!

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  • I really enjoyed these muffins. It felt weird putting quinoa into muffin batter, but it’s all good. I put walnuts instead, and added some soaked then chopped dates (reduced the sugar a bit). I put half oat flour half whole spelt. I also feel like the muffins can hold even more apples in them. I’ll be making them again for sure.
    Btw, I reduced the oven temp, the suggested temp seemed way too high to me.

    • Hi Tea! Thanks for the comment – these changes sound great! Yes, I find that ovens vary a lot so it’s best to just keep a close eye on your baking while it’s in there!

  • Just made these muffins yesterday – they were so delicious I ate 2! I’ll definitely make them again. Just a quick question… In the blog you mentioned using vanilla extract to make up for the sweetness – how much should I use? I made mine without as I didn’t notice until after that it wasn’t in the recipe and they still came out great – but maybe they’d be even yummier with!

    • I don’t think they would be sweet enough… they would be kind of savory probably! Why don’t you sub with stevia or honey?

  • Its me again! ha These look yummy! Was wondering if I can substitute the almond flour for the wheat flour in these? Thank you again for all your help. ๐Ÿ™‚


  • Hi! Can these be made with Quinoa flakes? I use them a lot raw, like in your Apricot & Cashew Energy Bars (instead of oats for my gluten free friend) with total success. Thanks!