It’s Day 2 of Superfood Week and boy do I have a superfood packed muffin for you. These muffins are just full of super good for ya foods. We’ve got blueberries, quinoa, chia seeds, AND flax seeds. Plus whole wheat flour, very little sugar, oats, and coconut oil. Not to mention, they’re pretty tasty, too.
So the obvious superfoods here are blueberries and quinoa. Blueberries are packed with antioxidants, vitamin C, and vitamin K. Quinoa is a complete protein (14 grams in 1/2 cup!!), containing all nine essential amino acids. It’s also high in fiber, iron, riboflavin, and is also gluten-free. It definitely tops the list of my favorite foods because not only is it nutritious but also incredibly versatile and delicious. Another nutritional powerhouse in these muffins is the chia seed. Chia seeds are high in omega-3 fatty acids, fiber, antioxidants, and can help lower cholesterol and regulate blood sugar levels.
While I’ve done my share of cooking with quinoa, I’ve never baked with quinoa. I figured adding quinoa to muffins would be a great way to get a load of protein in my breakfast, and keep my full until morning. Can I just say that I love these muffins?! I’ve been eating them warm, with butter (which is not a superfood, unfortunately) and slathered with peanut butter, which is my favorite way to eat them.
I must warm you: these quinoa blueberry muffins are not your typical light and cakey bakery muffin. They are made with whole wheat flour, oats, and quinoa, which makes them hearty and dense. I think for this reason, Marc is not as big of a fan of them as I am. In his words, “they taste too healthy.” Which is why, being the good wife I am, made him cookies tonight which he requested “without any of that superfood” in them. It’s all about balance, people.
Like this recipe? Then you’ll love these, too:
- 2 cups whole wheat flour
- 1/2 cup old fashioned oats
- 1 tsp cinnamon
- dash of nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp flaxseeds
- 2 tbsp chia seeds
- 2 cups cooked quinoa approx. 1/2 cup uncooked, cooked with 1 cup water
- 1/4 cup coconut oil melted (could also use canola oil)
- 1/4 cup granulated sugar could also use honey or agave nectar
- 1/4 cup dark brown sugar
- 1 cup milk I used almond milk
- 1 cup fresh or frozen blueberries
- If you don’t already have cooked quinoa on hand, add 1/2 cup of quinoa and add it to 1 cup boiling water. Cook as directed on package, about 10-12 minutes covered, until done.
- Preheat your oven to 375 degrees and lightly grease muffin pan. Set aside.
- In a large bowl, combine flour, oats, cinnamon, nutmeg, baking powder, baking soda, salt, flax, and chia.
- In medium bowl, combine mix the quinoa, oil, sugar (or honey/agave), brown sugar and milk.
- Add the wet ingredients into they dry, stirring only enough to evenly distribute.
- Fold in blueberries. Batter will be thick.
- Spoon batter into prepared muffin pan. They don’t rise significantly, so I recommend filling them to their tops.
- Bake in preheated oven 20-22minutes, or until a toothpick comes out clean when inserted into a muffin center.
- Let cool for 10 minutes, then cool completely on wire rack.