Looking to get your morning off to an amazing start??
(Or maybe sneak a delicious afternoon snack?)
Well I have something for you! I am always on the lookout to beef up food to keep the teenager full. It is swim season… he is a bottomless pit. I love quinoa, and all of its health benefits. I’ve made other baked goods with it.
So why not muffins?
Enter in these tasty muffins, chock full of protein filled goodness. Oh and did I mention I’ve thrown in coconut oil & Greek yogurt… yep lots of healthiness here…
And tastiness too!!
Here’s what you’ll need
2- Cups- Cooked Quinoa
1- Cup Whole Wheat Flour
1- Cup All Purpose Flour
3/4- Cup Brown Sugar
1 1/2- tsp Baking Powder
1- tsp Salt
1 1/2- Cup Blueberries
1/4- Cup Coconut Oil
3/4- Cup Greek Yogurt
1- tsp Vanilla
Get your oven preheating to 350
You’re going to mix together everything but the blueberries. This batter is very thick and kind of pasty. Don’t be alarmed.
Once everything is well mixed fold in your blueberries until they’re well dispersed in the batter.
Line your muffin tin with papers, this will make 12 muffins.
I use an ice cream scoop and about a scoop and a half filled each muffin tin. You want to go ahead and fill them. They don’t rise a lot so don’t worry that you’ve overfilled.
Bake for 15-20 minutes. You’ll know they’re done when you poke them and they feel spongy not squishy.
These aren’t your typical muffin texture, they are denser and chewier, not a normal cake-y muffin texture.
Let them cool and enjoy!!
Have you decided that baking with quinoa is awesome?
Try these Quinoa Sandwich Buns!!
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