Quinoa Blueberry Muffins

Here’s a satisfying muffin recipe that adds a punch of protein with the quinoa. Gluten-free if you use gluten-free oat flour. Almond milk can be replaced with regular milk, and brown sugar can be replaced with white or coconut sugar. Freezes well and makes a great stand alone breakfast or a post-workout snack.

Ingredients

• 1 egg
• 2 mashed bananas
• 1/4 cup coconut oil
• 2 cups cooked quinoa (1 cup dry)
• 1 cup oat flour
• 1/4 cup brown sugar
• 1 tbsp cinnamon
• 1 tsp nutmeg
• 1 1/2 tsp baking powder
• almond milk, as needed
• 1 cup blueberries

Instructions

1. Preheat oven to 350 degrees and grease muffin pan
2. Combine eggs, banana and oil in a small dish and stir until combined
3. Sift dry ingredients in a large bowl, adding quinoa last
4. Incorporate dry into wet by hand, stirring just until combined
5. Next, add almond milk (if needed, I used 1/4 cup) and fold in the blueberries
6. Pour into muffin pan (I got 10 muffins) and bake for 30 minutes, or until a toothpick comes out clean
7. Place on baking sheet for 5-10 minutes until cool and remove muffins from pan