Amaranth Muffins

default pinit
5 star Avg. rating 5 from 5 votes.

Recipe Information

# of Servings: 12
Recipe Created By: Melanie Carver


1 1/2 cup flour
1/2 cup sweetener (see below)
2 tsp baking powder
1/4 tsp salt (or less)
1 Tbsp vanilla
1/4 cup oil
1/2-3/4 cup cooked amaranth
1 cup dairy-free milk alternative
2 Ener-G Egg Replacers, prepared (optional)
pinch xanthan gum (optional)
frozen blueberries (optional)


Mix ingredients together. Spoon into unlined, oiled muffin tins. Add frozen blueberries to top before baking. Bake at 350 °F for about 20-25 minutes.


Sometimes these sink in the center, especially without the egg replacer.

This recipe is very forgiving, so sub anything you want; they still come out tasting real good. I’ve used sorghum flour, a tiny bit of quinoa flour, oat flour, etc.

The amaranth bulks the muffins and makes them very nutritious; without adding any flavor. I also add 1-2 Tbsp of rice protein powder since the rice milk doesn’t have any protein.

Copyright © 2004 Melanie Carver. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.


I use 1 cup wheat-free / gluten-free mix (2 parts rice flour, 1/3 part tapioca starch, and 2/3 part potato starch) and 1/2 cup oat flour.

For sweetener, you can use evaporated cane juice, sucanat, brown rice syrup, safe sugar, concentrated fruit sweetener, etc. Reduce amount of milk to 3/4 cup if using a liquid sweetener.

Can use canned coconut milk for about half of the milk amount for added fat.

If you can use EnerG Egg replacer, it helps the muffins rise and not sink. Can use 1/4 cup applesauce to replace eggs. Or omit completely.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

0 Add to Favorites
0 Add to Favorites

Share it on your social network