Cranberry Apple Muffins

Don't forget to soak your grains overnight!  And if you want to make things really speedy, prepare three bowls the night before - one with the flour mixture, one with the wet mixture and one with the fruit, then all you need to do is mix them together and bake the next day!

Inspired by muffin recipes from Amy Chaplin's At Home in the Whole Food Kitchen


  • ¼ cup amaranth, soaked overnight
  • ¼ cup quinoa, soaked overnight
  • ½ cup filtered water
  • Pinch sea salt
  • 1 ½ cups sprouted spelt flour or whole wheat flour
  • 1 tablespoon baking powder (aluminum free)
  • 1 teaspoon cinnamon
  • Zest of 1 orange (organic & unwaxed)
  • ¼ cup orange juice (freshly squeezed)
  • ¼ cup maple syrup
  • ¼ cup extra virgin olive oil
  • 2 tablespoons melted coconut oil
  • ¼ cup almond or cashew milk
  • 1 tablespoon vanilla extract
  • ¼ teaspoon sea salt
  • 1 small apple, chopped into small chunks (around ¼ inch)
  • ½ cup cranberries, halved (if you can’t find fresh, used unsweetened, dried)
  • 1 - 2 tablespoon maple sugar


  1. Drain and rinse both the amaranth and the quinoa.  Place in a pot and cover with the water.  Add the salt and bring to a simmer.  Cook on a low to medium heat for 20 - 30 minutes.  Fluff with a fork and measure out 1 cup of cooked grain.
  2. Preheat the oven to 350ºF/180ºC.
  3. Line a muffin pan with liners.
  4. Sift flour, baking powder and cinnamon into a bowl.
  5. In a separate bowl whisk together the zests, orange juice, maple syrup, oils, almond milk, vanilla and salt.
  6. In a separate bowl, mix the cranberries and apples with 1 tablespoon maple sugar.
  7. Add the flour mixture, gently combining them but do not overmix as this will create a tough texture.
  8. Gently and briefly add in the cup of mixed grain and the fruit.  Again do not overmix!
  9. Spoon the batter into the paper cups.
  10. Sprinkle the remaining maple sugar on the top of the muffins.
  11. Place in the oven for 30 - 35 minutes.  The muffins are done when a sharp knife comes out clean.
  12. Transfer to a cooling rack.
  13. Eat these muffins on the day they are cooked - they are best warm.  If you do have any remaining the day after they can be gently re-warmed or toasted and spread with a little coconut oil.
Leela Le NouryComment