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blueberry-quinoa-muffins-recipe

Blueberry Quinoa Muffins Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Breakfast
Cuisine: American
Servings: 12 servings
Calories: 180 kcal

Ingredients 

Dry Ingredients

  • 1 cup quinoa flour
  • 1 cup almond flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup milk (dairy or non-dairy)
  • ¼ cup coconut oil, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, mix quinoa flour, almond flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together milk, coconut oil, eggs, and vanilla extract.
  4. Pour wet ingredients into dry ingredients and stir until just combined.
  5. Gently fold in blueberries.
  6. Divide batter evenly among muffin cups.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 180kcal | Carbohydrates: 22g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 100mg | Fiber: 3g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Keywords

Gluten-Free
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