Date, Coconut & Pecan Quinoa Muffins
Recipe type: Muffins, Baked Goods, Breakfast, Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
These sturdy muffins keep well for several days. They are wonderful as is or toasted and spread with peanut butter for an even more substantial start to your morning.
  • 1½ c. All Purpose Flour
  • 1 c. Whole Wheat Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • ½ tsp. Salt
  • ½ tsp. Cinnamon
  • ½ tsp. Cardamom
  • ½ c. Brown Sugar
  • 1½ c. Buttermilk
  • ¼ c. Butter, melted and cooled
  • 1 Egg
  • 1 tsp. Vanilla Extract
  • 1 c. Cooked Quinoa
  • 1 c. Chopped Dates
  • ¾ c. Unsweetened Coconut Flakes
  • ¾ c. Chopped Pecans
  1. Preheat oven to 375°. Grease or line a muffin tin. Cook quinoa, if you haven't already, and reserve.
  2. In a large bowl, mix together both flours, baking soda and powder, salt, spices, and brown sugar.
  3. In a medium bowl, whisk together buttermilk, melted butter, egg, and vanilla.
  4. In a third bowl, combine dates, coconut, and pecans.
  5. Add wet ingredients to dry and quickly mix until just combined. Fold in quinoa and the date mixture.
  6. Divide batter between 12 standard-size muffin cups and bake until golden and a tester comes out clean, about 25 minutes.
Recipe by strawberryplum at