Muffins, muffins, muffins!

I’ve been in a super baking mood lately. Two things: I like to bake and I like muffins. Mostly because I’m a low maintenance baker. Because, well, I mostly like to eat, so the less time I spend baking, the more time I can spend eating the fruits of my, not so intense, labor.

Two muffins I’ve baked lately and been asked the recipe for are gluten free pumpkin muffins and a breakfast oat and quinoa muffin. So here they are below for you.

I swear by Pamela’s gluten-free baking mix. It’s hard to bake gluten free from scratch because almond and coconut flour is pretty high-maintenance (to me). Pamela’s gives you the benefits of gluten-free without the headache.

TIP: if you want to make it vegan, substitute the egg for 3tbsp water, 1tbsp ground flax seed. 


Gluten free pumpkin muffins 

(Taken straight from website)


1-1/4 cups Pamela’s Baking & Pancake Mix

1/4 cup melted butter, or oil

1/2 cup milk

1/2 cup sugar

1 egg

1 tsp vanilla

3/4 to 1 cup fruit- bananas, peaches, berries, etc. (If using raisins or dried fruit, add an additional 1/4 cup water)

(This is where I added 1/2 can organic pumpkin instead of fruit listed above.)

Optional: 1/4 cup chopped walnuts

Variation: Pamela’s Muffins – No Fat Added

1-1/4 cups Pamela’s Baking & Pancake Mix

1/4 cup water

1/3 cup honey (or 1/4 cup sugar)

1 egg

1 tsp vanilla

1/2 cup fruit- bananas, peaches, berries, etc. (If using raisins or dried fruit, add 1/4 cup additional water)

Optional:1/4 cup chopped walnuts

(Also optional: I added two scoops True Athlete Unflavored Whey Protein powder to this recipe and adjusted liquids if I thought necessary.)


Mix all ingredients together and spoon 2/3 full into greased muffin pan (or use paper muffin cups). Bake in preheated 350° oven for approximately 25 minutes, or 19 to 21 minutes for the No Fat Added variation.

Apple Banana Quinoa Breakfast Cups

Taken straight from the website:

Yield: 12


½ cup applesauce

1 cup mashed banana (about 3 bananas)

1 banana for slicing

1 cup cooked quinoa (about ½ cup dry)

2 ½ cups old-fashioned oats

½ cup almond milk

¼ cup honey

1 tsp vanilla extract

1 tsp cinnamon

1 apple, peeled and chopped


Preheat oven to 375 degrees. Lightly grease a muffin tin (I use olive oil).

Cook the quinoa. Bring ¾ up water to a boil, pour in ½ cup dry quinoa, reduce to a simmer until fluffy—about 12 minutes.

Mix applesauce, mashed banana, almond milk, honey and vanilla in a bowl.

Mix dry ingredients (quinoa, oats, cinnamon) in a separate bowl. Slowly stir the wet into the dry until fully combined.

Peel core and chop up an apple. Mix the apple chunks into the bowl.

Fill each of the muffin cups to the top with the quinoa mixture. Add a banana slice or two to the top of each.

Bake for 20-25 minutes.

Let cool for 5 minutes, then enjoy one warm!


Store in an airtight container in the fridge. Reheat leftovers in the microwave before eating. You can also add some crushed pecans or walnuts to these–experiment!

Make a batch and eat them all week for breakfast or as a post-workout snack. They’re definitely best warm, but can also be eaten cold on the go. 🙂 


I hope you enjoy these muffins as a pre/post workout snack, or with some tea when you need a little pick me up.

Please share this blog with someone you think needs muffins in their life, because, let’s get real, we all do.
Much love and happy healthy baking,


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s