Delicious Vanilla Bean Quinoa Flour Cupcakes


Yes you read it right you can bake quinoa cupcakes they’re not that complicated that you might think.
They look beautiful and taste even better. You can even give them to your children because it’s a really healthy snack.

Let’s check out the recipe:


  • 1 and ½ cup quinoa flour (grind your own in a coffee grinder on a “fine” setting)
  • 1 cup unsweetened applesauce
  • 1 cup unsweetened non-dairy milk
  • ¾ tsp. xanthan gum
  • 6 pitted Medjool dates, soaked in 1/2 cup hot water
  • ½ cup of coconut oil
  • 3 TBSP maple syrup (vegan and gluten-free)
  • 2 TBSP apple cider vinegar
  • 1 TBSP vanilla extract
  • 1 vanilla bean
  • 1 tsp. baking soda
  • ½ tsp. salt


  1. Pre-heat oven to 325 Degrees F. Fill a large muffin pan with 12 paper cupcake liners (they hold moisture better than foil or silicon).  Lightly oil liners.
  2. Soak Medjool dates in 1/2 cup hot water for about ten minutes.
  3. Meanwhile, combine quinoa flour, xanthan gum, baking soda, and salt in a large bowl.
  4. In a medium bowl, mix together applesauce, non-dairy milk, apple cider vinegar, and vanilla extract.  Split open the vanilla bean with a knife and scrape the seeds out of the inside.  Add to the liquid ingredients.
  5. To create a syrup, blend the Medjool dates and their soaking water.  I used my immersion hand blender.  Add the semi-firm coconut oil and blend until it’s completely combined.  Add oil-date mixture to the wet ingredients and stir well.
  6. Add the wet ingredients to the dry and stir well.  Batter consistency is important.  You want it to be pourable and fairly wet.
  7. Drop by 1/3 cup into cupcake liners.
  8. Cook for 30 minutes, or until a toothpick inserted comes out clean.

Nutrition information: Serving Size: 1 cupcake. Calories: 250,Carbohydrates: 26.8g, Fiber: 2.8g, Protein: 3.6 g, Fat:15.1 g

Maple Coconut Frosting

Frosts: About 22 cupcakes


  • Two 15 ounce cans of Extra Thick Coconut Milk (I use Trader Joe’s with xanthan gum and no sweetener added)
  • 5 TBSPs plus 1 tsp. Grade B, 100% pure organic maple syrup (vegan and gluten-free)


  1. Refrigerate coconut milk for 24 hours.  Open the bottom of the can with a can opener and pour out the coconut water and save for smoothies.  Scoop out the remaining cream.  It should be about a cup of very thick white cream.  Place it in a glass bowl.
  2. Lightly whip with a hand blender on a low or medium-low setting.  Add maple syrup and whip just to blend.
  3. If your cream begins to get choppy rather than creamy, it is too warm.  Stick it in the freezer for 30 minutes, and re-whip.
  4. Frost cupcakes with a piping bag or knife.  You’ll have some frosting leftover.  Freeze any leftovers and re-whip when ready to use.
  5. Store cupcakes in the refrigerator.  Best served at room temperature.

Nutrition information: Serving Size: 1.5 tablespoons, Calories: 25.8,Carbohydrates: 3.5 g,  Fat:1.21g

Nutrition information for 1 cupcake with 1.5 tablespoon frosting:  Calories: 275.8, Carbohydrates: 30.3g, Fiber: 2.8g, Protein: 3.6 g, Fat:16.31 g


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