Flaxseed and Raisin Quinoa Muffins

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Preparation info

  • Makes


    • Difficulty


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

Muffins are great for feeding hungry mouths at the end of the day, or between meals when a high-sugar snack would not give you the same lasting sustenance. Flaxseeds (linseeds) are a source of essential Omega 3 fats, and soluble fibre, and they work well used ground in baking because their goodness is impossible to detect.


  • 250 ml/8 fl oz/1 cup buttermilk (see Cook’s tips)
  • 150 ml/¼ pint/ cup vegetable oil
  • 2 eggs
  • 175 g/6 oz/ cups quinoa flour
  • 115 g/4 oz/1 cup ground flaxseeds (linseeds)
  • 5 ml/1 tsp baking powder
  • 5 ml/1 tsp ground cinnamon
  • 5 ml/1 tsp ground nutmeg
  • 115 g/4 oz/ cup caster (superfine) sugar
  • 50 g/2 oz/ cup raisins
  • 30 ml/2 tbsp whole flaxseeds, for sprinkling
  • coffee, or fresh sliced banana and crème fraîche, to serve


  1. Preheat the oven to 200°C/400°F/Gas 6. Pour the buttermilk into a jug (pitcher), and beat in the oil and eggs.
  2. Sift the quinoa flour into a large bowl, then stir in the ground flaxseeds, baking powder, ground cinnamon, nutmeg, sugar and raisins.
  3. Make a well in the centre of the dry ingredients, then pour in the buttermilk and egg mixture, stirring briefly to just combine the ingredients. The mixture needs to be of a dropping consistency to ensure a soft crumb, so add a little extra buttermilk if required.
  4. Divide the muffin mixture between 12 muffin tins (pans), lined with paper cases if you wish.
  5. Sprinkle the top of each muffin with a few whole flaxseeds, and use the end of a teaspoon to push any exposed raisins into the batter if you want to avoid any scorching as they cook.
  6. Bake for 18-20 minutes, until the muffins are well risen and firm to the touch. Remove from the tins and cool on a wire rack.
  7. Serve warm with coffee, or with fresh sliced banana and a little crème fraîche for a tea-time treat.

Nutritional Information per muffin: Gluten free Energy 287kcal/1197kJ; Protein 6g; Carbohydrate 25g, of which sugars 14g; Fat 19g, of which saturates 3g; Cholesterol 23mg; Calcium 51mg; Fibre 2g; Sodium 24mg.