Tag Archives: blueberry muffins

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.

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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
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Blueberry Bran Muffins

These muffins make a great breakfast on their own, topped with warm butter & honey, or can be served crumbled atop Greek yogurt.

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Serves: 12         Prep Time: 10 minutes          Ready In: 40 minutes

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup brown sugar
  • 1 egg
  • 1 cup Greek yogurt
  • 1/4 cup molasses
  • 1-1/2 cup of blueberries
  • 1 cup whole wheat flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup wheat bran

Directions

  1. Preheat oven to 400 degrees and grease muffin tin with butter
  2. Add butter and brown sugar to a large bowl and stir, by hand, until well combined.
  3. Whisk egg in a small dish and add to butter mixture, along with yogurt and molasses
  4. Gently fold by hand, careful not to over mix
  5. In a small bowl, combine dry ingredients
  6. Slowly fold the dry ingredients with the wet, stirring gently until just combined
  7. Finally, add blueberries, again, stirring only until combined.
  8. Transfer to muffin pan by heaping 1/4 cups and bake on the middle rack for 15-20 minutes
  9. Insert toothpick into muffins – it will come out dry when fully cooked
  10. Place muffin tray on a rack to cool for 5-10 minutes before removing muffins

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