Quinoa, Cashew & Strawberry Muffins (gluten-free, sugar-free, dairy-free)

Quinoa, Cashew & Strawberry Muffins (gluten-free, sugar-free, dairy-free)


Yummy Quinoa, Cashew & Strawberry Muffins that are gluten-free, refined sugar-free, dairy-free and totally healthy!

Perfect to keep for quick, healthy snacks and treats… or to enjoy for breakfast!



-1 cup raw quinoa (uncooked)
-1 cup water
-1/2 cup raw cashew nuts
-10 medium/large strawberries
-1/4 cup coconut flour
-1/4 cup almond flour
-1/4 cup cold-pressed coconut oil
-2 medium banana’s
-3 large eggs
-3 to 4 tablespoons 100% pure maple syrup
-1 teaspoon ground vanilla powder
-pinch of cinnamon
-pinch of sea salt




-place the dry quinoa and water together in a small pot, bring to a boil on the stove and then simmer for 15 minutes (or until all the water has evaporated)

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt

-roughly chop the cashew nuts

-remove the stalks from the strawberries and chop into small pieces

-smash the banana’s

-once the quinoa is fully cooked, mix it together with the eggs, melted coconut oil, chopped cashew nuts, coconut flour, almond flour, smashed banana, vanilla powder, cinnamon and sea salt

-mix the batter until well blended

-lastly mix the chopped strawberries into the batter

-preheat oven to 180 degree’s Celsius (360 F)

-grease muffin pans with extra coconut oil or line the pans with muffin papers and fill muffin pans with batter (please note that the muffins will not rise, so you should fill the pans fully)

-bake small muffins for 40-60 minutes & large muffins for longer

-cool for a few minutes, then eat & enjoy!

-makes 24 small muffins/10 large (depending on size of muffin pans used)

-store in an airtight container to keep fresh