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.
- 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
- Preheat oven to 350 degrees and grease muffin pan
- Combine eggs, banana and oil in a small dish and stir until combined
- Sift dry ingredients in a large bowl, adding quinoa last
- Incorporate dry into wet by hand, stirring just until combined
- Next, add almond milk (if needed, I used 1/4 cup) and fold in the blueberries
- Pour into muffin pan (I got 10 muffins) and bake for 30 minutes, or until a toothpick comes out clean
- Place on baking sheet for 5-10 minutes until cool and remove muffins from pan
I was invited to a BBQ this evening, and asked to bring a dessert. I wanted two things: no bake (anyone in NL will understand why!) and a way to use the last of my blueberries to make room for this year’s berries. I did some searching and found inspiration from Eat Good 4 Life, one of my go-to recipe blogs. There, I found Gluten-Free No Bake Blackberry Frozen Cheesecake. I made some changes, and came up with these.
Serves: 20 squares Prep Time: 15 minutes Ready In: 4 hours
- 1 cup prunes
- 1/4 cup chia seeds
- 3 tbsp coconut oil
- 2 tbsp almond milk
- 1 cup oats
- 1/4 cup oat flour
- 2 packages of cream cheese
- 1/4 cup honey
- 3/4 cup frozen lemonade
- 1 1/4 cup blueberries
- If you have a food processor, process all ingredients for 1-2 minutes, until well combined
- If you don’t have a food processor, or it’s temporarily unavailable (like mine) cut prunes and combine with oil and milk. Using an immersion blender, process. Add chia seeds and process again. Slowly add oats until well combined. Finally, stir in flour with hands
- Line an 8×8 baking dish with parchment paper and transfer crust. Place in fridge while preparing filling
- Whip the cream cheese and honey using a mixer, until smooth. Then add lemonade and mix until blended.
- Transfer half the batter on top of the crust.
- Now add 1 cup of the berries and blend until fully incorporated
- Transfer this batter on top of cheesecake and sprinkle with remaining 1/4 cup of berries
- Place in freezer for 3-4 hours
- Remove the cheesecake from the freezer at least 20 minutes prior to serving. Pull the cheesecake from the baking dish, remove parchment paper and place on a rack to partially defrost. After 20 minutes, transfer to a cutting surface and cut into squares. Keep square frozen until ready to eat.
These muffins make a great breakfast on their own, topped with warm butter & honey, or can be served crumbled atop Greek yogurt.
Serves: 12 Prep Time: 10 minutes Ready In: 40 minutes
- 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
- Preheat oven to 400 degrees and grease muffin tin with butter
- Add butter and brown sugar to a large bowl and stir, by hand, until well combined.
- Whisk egg in a small dish and add to butter mixture, along with yogurt and molasses
- Gently fold by hand, careful not to over mix
- In a small bowl, combine dry ingredients
- Slowly fold the dry ingredients with the wet, stirring gently until just combined
- Finally, add blueberries, again, stirring only until combined.
- Transfer to muffin pan by heaping 1/4 cups and bake on the middle rack for 15-20 minutes
- Insert toothpick into muffins – it will come out dry when fully cooked
- Place muffin tray on a rack to cool for 5-10 minutes before removing muffins