Quinoa Blueberry Lemon Muffins
A few days on the lake and you build up an appetite! These muffins were a perfect snack in-between meals! Although not gluten free- I used spelt flour which is easier to digest than wheat flour. My aunt and I made these muffins based off of author Patricia Green’s recipe from her book Quinoa 365, however we made some healthier changes substituting the oil and sugar for coconut based products.
1 Cup of Cooked Quinoa
1 1/4 Cup of Flour (I used spelt)
1 1/2 tsp Baking Powder
1 Tsp Salt
1 Zest of a Lemon
3/4 Cup Coconut Sugar
1/4 Cup Coconut Oil
1/2 Cup Yoghurt
1 Tsp Cinnamon
1 Egg or 4 Tbsp of Chia Gel (1 Tbsp Chia seed mixed with 3 Tbsp Water)
1 Juice of 1 Lemon
1 Tbsp Vanilla Extract
1 Cup of Fresh or Frozen Blueberries
Preheat the oven to 350°F
Step 1. line a 12-cup muffin pan with liners.
Step 2. In a large bowl mix the flour, baking powder and salt together. Then mix in the cooked quinoa and lemon zest.
Step 3. Whisk the coconut sugar and coconut oil together, until combined.
Step 4. Add the yogurt, egg or egg replacer, lemon juice and vanilla into the sugar mixture, stir until everything is blended.
Step 5. Add your wet & dry ingredients together then add your blueberries into the combined mixture.
Pour the batter into the lined muffin tray and bake for 25 minutes or until slightly browned.
Yields 12 Muffins
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