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Blueberry Quinoa Muffins
Chia & flax seeds, blueberries, and quinoa make up these deliciously healthy muffins.
servings: 12
total time: 45 minutes
recipe by: Rae
Ingredients
- 1/2 cup uncooked quinoa
- 1 cup water
- 1 banana
- 1/3 cup honey
- 1 egg, lightly beaten
- 1/4 cup peanut oil
- 2 1/2 TBSP chia seed gel*
- 1/2 cup whole milk
- 1 tsp vanilla
- 1/2 tsp apple cider vinegar
- 2 TBSP ground flax seeds
- 1 1/2 cup all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 pint blueberries
Directions
- In a small sauce pan stir together the quinoa and the water and bring to a boil. Cover and reduce heat to low and simmer for 15 minutes. Remove lid and fluff the quinoa with a fork. Allow to cool while you assemble the rest of the batter.
- Preheat the oven to 350 degrees F. Line 24 standard size muffin tins with cupcake liners.
- In a large mixing bowl mash the banana with a potato masher or fork. Whisk in the honey, egg, oil, chia gel, milk, vanilla, and apple cider vinegar.
- In a second mixing bowl combine the flax seeds, all purpose flour, baking powder, salt and cooled quinoa.
- Stir the liquid mixture into the flour mixture until just combined. Fold in the blueberries.
- Scoop batter into the muffin cups and bake for 20-25 minutes.
- Once baked store any extras in the refrigerator.
Notes
to make Chia Seed Gel: 1 TBSP chia seeds soaked 10 minutes in 2 TBSP water. If you don't have chia seeds just substitute a second egg
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