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Mini quinoa muffins for toddler

Get the recipe: Mini Quinoa Coffee Cakes - Gluten Free

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For the Coffee Cake:

  • 1 cup quinoa, cooked and cooled
  • 1 cup + 2 tbsp Gluten-Free Flour Mix
  • 3 tbsp almond meal
  • 2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 Large Eggs
  • 5 tbsp Unsweetened Almond Milk
  • 1/4 cup Pure Maple Syrup
  • 3 tbsp Apple or Butternut Squash puree or Applesauce
  • 2 tsp Pure Vanilla Extract
  • 2 tsp Unrefined Coconut Oil melted and slightly cooled
  • 1/4 cup Walnuts finely chopped [optional]

For the Quinoa Crumble:

  • 3/4 cup quinoa, cooked and fully cooled
  • 1/2 tbsp nnrefined coconut oil softened
  • 3 tbsp sugar
  • 1/2 tsp cinnamon
  • Pinch of Salt


  • Preheat oven to 350 degrees F. Line or grease a mini or regular muffin pan.
  • In a large bowl mix together quinoa, gluten-free flour mix, almond meal, cinnamon, baking powder and salt until combined. In a small bowl, mix together the eggs then mix in the almond milk, maple syrup, applesauce and vanilla. Mix in coconut oil and then pour wet ingredients into the dry ingredients.
  • Stir until just combined and then gently add in walnuts.
  • Let stand for 5 minutes. While you wait, make the crumble by mixing all ingredients into a small bowl.
  • Pour coffee cake into muffin pan. I used 2 toddler spoons which worked great to get the cake batter into the mini muffin liners. Generously sprinkle the crumble on top of every muffin.
  • Place in oven for 25-28 minutes or until golden on the edges and a toothpick comes out clean.
  • Let cool for 10 minutes and serve warm.


Age: 1 year and up
Storage: Will store on counter for 4 days, in the fridge for 5 days or the freezer for 3 month.
Yield: Makes 36 mini muffins.
Adapted from edible perspective

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