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November 29, 2012

Single-Serving Pumpkin Quinoa Flake Microwave Muffin

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For over a year now, I have wanted to make Leanne's Quinoa Flake Bakes.  They are super simple, healthy, require very few ingredients and serve only one person--you!  So when I was looking over my Recipes to Try bookmarks, I was really shocked to see that I haven't made any of them yet.

I decided to resolve that issue.

But I had to make a few changes.  First, the recipe had to be "baked" in the microwave.  After two weeks straight of eating microwave chocolate cake and microwave pumpkin cake, I didn't have the patience to wait for the oven to heat up or bake something for 20-30 minutes.  Second, I used ground flax instead of chia, and almond milk instead of apple juice.  I also used apple pie spice instead of pumpkin pie spice (since I despise ginger)

The result?  An incredibly satisfying, moist and flavorful Pumpkin Muffin.  Not too dense, not dry at all, and certainly not boring.  Just close your eyes and enjoy the warmth of the cinnamon and nutmeg.  No need to worry about excess sugar, butter or all purpose flour.  This microwave muffin is 100% natural, healthy and guilt-free.

Single-Serving Pumpkin Quinoa Flake Microwave Muffin:  [sugar free, low fat, high fiber/protein, GF, V]
(serves one)         adapted from Healthful Pursuit

    7g (1 tbs) Ground Flaxseed
    1/3 cup Unsweetened Almond Milk
    82g (1/3 cup) 100% Pure Pumpkin Puree, canned
    2-4 packets Truvia (to taste;  or sweetener of choice)
    3/4 tsp Apple Pie Spice
    1/8 tsp Salt
    51g (1/2 cup) Quinoa Flakes

1.  Line a 5" baking dish with parchment paper or spray with cooking spray.
2.  In a small bowl, stir together the flax, almond milk and pumpkin.
3.  Stir in the truvia, apple pie spice and salt.  Then stir in the quinoa flakes.
4.  Scoop batter into the prepared baking dish and microwave for ~4 minutes, or until surface springs back when tapped.  Let cool slightly, then eat.

Some delicious toppings include:  pure maple syrup, pumpkin butter, nut butters, whipped cream (I used Soyatoo Rice Whip), crumbled pecans, a dash of cinnamon, a sprinkle of sucanat, etc...

Can you believe the nutrition facts?  This giant and secretly healthy muffin has only 270 calories.  It's also surprisingly filling from the fiber and protein, so you won't feel deprived one bit!


  1. Sounds easy enough and I have ALL of the ingredients! Go me :) Pinned.

  2. I made this muffin for breakfast this morning, and it was delicious! I make Leanne's quinoa flake bakes all the time, and I love them. They're so quick and easy, and you can easily change the ingredients to make different flavors. Thanks for sharing your version!

  3. I love microwave recipes, and I think your photography has really improved over the years :) Originally, your pictures were so perfectly posed that they almost looked inedible (although they did taste great). They looked stiff, like plastic or cardboard. But, now, your photos are very visually and aesthetically pleasing. The warm colors, mixed in with the comfortable layout (a few crumbs here, a wrinkle in the napkin there), make the photos look as if they should belong in a magazine! Great work!

    1. Aw thanks! Yeah, I've never really had any experience with cameras or taken any photography classes... I still haven't read the manual for my camera, which I guess I should probably do soon ;)
      No matter how my pictures may look, taste and health are my top priorities!


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