Quinoa-Millet Muffins

An amazing recipe for muffins or bread without the use of any flour. Light and tasty, it can be a wonderful healthy alternative for everyone who cannot or does not want to use flour and gluten.


  • 1 cup white or red quinoa
  • 1 cup millet
  • 4 Tbsp Psyllium Seed Husk
  • 1 Cup warm water
  • 1 Tbsp unsweetened apple sauce

  • 1 tbsp baking powder

  • 1/2 tsp Sea Salt

  • 1 Tbsp Apple Cider Vinegar

  • 1 Cup Water 


Step by Step Instructions

Soak the millet and quinoa in enough water to cover for 8 to 12 hrs. Then rinse the grains well and let them drain thoroughly. 

Preheat oven to 350F.

Mix  psyllium with 1 cup water, stirring to combine. Psyllium will quickly absorb the moisture.

Combine all ingredients in a food processor and purée for 2-3 minutes, or until the batter is sticky. You may leave some grains still visible.  

Pour the mixture into a muffin pan lined with parchment paper cups and top with seeds if desired. Bake at 350F for 50 minutes. 

Let the muffins sit for a few minutes before removing from pan. Remove from the pan and peel off the parchment paper, then let cool on a wire rack.  To serve, cut the muffin in half, warm up in the oven for 10 minutes and enjoy!


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