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5 from 2 votes

quinoa blueberry muffins

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 12 muffins

Ingredients

  • 2 cups whole wheat flour
  • ½ cup old fashioned oats
  • 1 teaspoon cinnamon
  • dash of nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon flaxseeds
  • 2 tablespoon chia seeds
  • 2 cups cooked quinoa approx. ½ cup uncooked, cooked with 1 cup water
  • ¼ cup coconut oil melted (could also use canola oil)
  • ¼ cup granulated sugar could also use honey or agave nectar
  • ¼ cup dark brown sugar
  • 1 cup milk I used almond milk
  • 1 cup fresh or frozen blueberries

Instructions

  • If you don’t already have cooked quinoa on hand, add ½ 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.
  • Enjoy!