Delicious Vanilla Bean Quinoa Flour Cupcakes

vb cupcake3 Delicious Vanilla Bean Quinoa Flour Cupcakes

Get the best Diet Tips at Diet Nutrition Advisor

Quinoa cupcakes

Yes you read it right you can bake quinoa cupcakes they are not that complexed that you may think.
They look gorgeous and taste even better. You can even give them to your kids since it’s a truly healthy treat.

Let us check out the recipe:


  • 1 and 1/2 cup quinoa flour (grind your very own in a coffee mill on a “great” setup)
  • 1 cup unsweetened applesauce
  • 1 cup unsweetened non-dairy milk
  • ¾ tsp. xanthan gum
  • 6 pitted medjool dates, taken in 1/2 cup hot water
  • ½ cup coconut oil
  • 3 TABLESPOON maple syrup (vegan and gluten-free)
  • 2 TBSP apple cider vinegar
  • 1 TBSP vanilla extract
  • 1 vanilla bean
  • 1 tsp. baking soda
  • ½ tsp. salt


  1. Pre-heat oven to 325 Degrees F. Fill a huge muffin pan with 12 paper cupcake liners (they hold moisture better than foil or silicon). Gently oil liners.
  2. Soak medjool dates in 1/2 cup hot water for about ten mins.
  3. Meanwhile, integrate quinoa flour, xanthan gum, baking soft drink, and salt in a huge bowl.
  4. In medium bowl, mix together applesauce, non-dairy milk, apple cider vinegar, and vanilla draw out. Split open the vanilla bean with a knife and scrape the seeds out of the inside. Add to the liquid active ingredients.
  5. To produce a syrup, blend the medjool dates and their soaking water. I used my immersion hand blender. Include the semi-firm coconut oil and blend until it’s completely combined. Add oil-date mixture to the wet components and stir well.
  6. Add the damp active ingredients to the dry and stir well. Batter consistency is very important. You want it to be pourable and relatively wet.
  7. Drop by 1/3 cup into cupcake liners.
  8. Cook for 30 mins, or until a toothpick inserted comes out clean.

Nutrition information: Portion Size: 1 cupcake. Calories: 250, Carbohydrates: 26.8 g, Fiber: 2.8 g, Protein: 3.6 g, Fat:15.1 g

Maple Coconut Frosting

Frosts: About 22 cupcakes


  • Two 15 ounce cans of Additional Thick Coconut Milk (I use Trader Joe’s with xanthan gum and no sweetener included)
  • 5 TBSPs plus 1 tsp. Grade B, 100 % pure natural maple syrup (vegan and gluten-free)


  1. Refrigerate coconut milk for 24 hours. Open the bottom of the can with a can opener and pour out the coconut water and conserve for smoothies. Scoop out the staying cream. It ought to be about a cup of extremely thick white cream. Place it in a glass bowl.
  2. Lightly whip with a hand blender on reduced or medium low setting. Include maple syrup and whip simply to blend.
  3. If your cream starts to get choppy instead of creamy, it’s too warm. Stick it in the freezer for 30 mins, and re-whip.
  4. Frost cupcakes with a piping bag or knife. You’ll have some frosting leftover. Freeze any leftovers and re-whip when ready to make use of.
  5. Store cupcakes in the fridge. Best served at space temperature.

Nutrition information: Portion Size: 1.5 tbsps, Calories: 25.8, Carbohydrates: 3.5 g, Fat:1.21 g

Nutrition details for 1 cupcake with 1.5 tablespoon frosting: Calories: 275.8, Carbohydrates: 30.3 g, Fiber: 2.8 g, Protein: 3.6 g, Fat:16.31 g

Leave a Reply