Madeline asked me to make muffins the other day and after giving her different options, she said she wanted blueberry ones with cranberries. Ok..that would be too difficult to do since I had both types of fruit and it was the perfect opportunity to try out a new muffin recipe using cooked quinoa! I’ve been wanting to use quinoa in baked goods for a while and this recipe was a success! Madeline loves them, they’re super moist and packed full of protein – she’s actually been skipping her morning snack at school because she’s still full from breakfast.
1 cup quinoa, cooked and cooled to room temperature
1 cup whole wheat flour
1/4 cup brown sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 cup unsweetened vanilla almond milk
1/2 cup Greek yogurt (I used vanilla)
1/3 cup coconut oil
1/2 tsp vanilla
1/4 cup frozen blueberries
1/4 cup frozen cranberries
Preheat oven to 400 degrees and line a muffin pan with paper liners, set aside.
In a large bowl, mix together the quinoa, flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, yogurt, oil, egg, and vanilla. Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the fruit.
Scoop out the batter into the prepared muffin pan until they are 3/4 of the way full. These muffins only rise slightly and are much more dense that regular muffins. Bake for 20 to 25 minutes until golden brown. Remove from the oven and allow to cool 5 minutes in the pan. Remove from pan and place on a wire rack to completely cool.
Slightly adapted from: Follow the Ruels