Delicious Vegan Quinoa-Polenta Muffins with Avocado

Diet Tags


Attention all plant-based food enthusiasts! Did you know zinc is essential for a robust immune system and healing wounds? Although vegan diets have numerous health advantages, absorbing zinc can be challenging. But don’t worry, these scrumptious vegan muffins with an unexpected avocado twist are ready to be your tasty companions.

Filled with wholesome ingredients, these muffins feature a unique blend of quinoa and polenta, providing a satisfying texture and serving as an enjoyable source of plant-based zinc. Furthermore, the luscious avocado topping produces healthy fats and an additional zinc boost!

Recipe Benefits

Why These Muffins Are Your Zinc Champions:

  • Quinoa & Polenta Power: These whole grains are fantastic sources of plant-based zinc. Unlike their refined counterparts, they retain this essential mineral, making them a valuable addition to a vegan diet.
  • Avocado Magic: Avocados are a surprising source of readily absorbed zinc! This creamy fruit adds a delightful layer of flavor and helps boost your daily zinc intake.
  • Flaxseed Powerhouse: Ground flaxseeds, our vegan egg replacer, are another great source of plant-based zinc. They add a subtle nutty flavor and a nutritional boost.


Ingredients for 8 Servings

For the Batter:

  • 3/4 cup polenta (corn grits)
  • 1/2 cup whole wheat flour
  • 3/4 cup prepared quinoa
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 1 cup unsweetened almond milk
  • 3.5 tbsp light olive oil
  • 1 tbsp maple syrup
  • 3 tbsp ground flaxseeds mixed with 9 tbsp water (as an egg replacer)

For serving

  • 2 avocados, pitted and thinly sliced
  • 1 tbsp olive oil


  1. Preheat and prepare your oven at 400°F (200°C) and line your muffin pan.
  2. Dry Mix Magic: In a bowl, combine the polenta, whole wheat flour, quinoa, baking powder, baking soda, and sea salt.
  3. Wet Ingredients Unite: In another bowl, whisk together the almond milk, olive oil, maple syrup, and flaxseed mixture.
  4. Batter Up!: Gently fold the wet ingredients into the dry ones, mixing until combined. Don’t overmix!
  5. Bake Time: Divide the batter evenly among the muffin cups and bake for 20 minutes or until a toothpick inserted in the center comes out clean.
  6. Avocado Perfection: While the muffins bake, slice your avocados and prepare for topping.
  7. Assemble and Enjoy! Let the muffins cool slightly, then split them open. Brush each half with olive oil and top with the beautiful avocado slices. Enjoy your delicious, zinc-rich treat!

Nutritional Information

Per serving:

  • Calories: 249.5 kcal
  • Protein: 5.7 g
  • Fat: 10.5 g
  • Carbohydrates: 32.5 g
  • Fiber: 4.2 g

Based on Nutrisurvey


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