Wednesday, August 29, 2012

Blueberry Quinoa Muffins

As you might have seen in the Crazy for Quinoa post, we've come to love and greatly respect quinoa. So much so that we eat it for breakfast, lunch, and dinner (not every day of course). We even found ways of making it for sweeter dishes and baked goods. MAKE THESE!

Blueberry Quinoa Muffins
1 cup whole wheat flour (or flour of your choice)
1 cup cooked quinoa
1/3 cup of dark brown sugar
2 tsp baking soda
1/2 tsp salt
1 tsp agave
1 tsp stevia
2/3 cup almond / coconut milk
1/4 cup vegetable oil
1 egg (replacer)
1 cup blueberries


1. Preheat your oven to 400°F. Lightly grease a 12-muffin tin
2.Whisk together the whole wheat flour, quinoa flour, brown sugar, salt, and baking soda in a large bowl then stir in the cooked quinoa.
3. In a separate bowl combine the oil, milk and egg then stir into the dry ingredients.
4. Fold in the blueberries and spoon the batter into the muffin tin.
5. Bake for about 21 minutes or until golden brown. Cool on a wire rack before serving.