Quinoa Blueberry Muffins

As I look around the room today, I count 1 husband, 5 cats and 1 muffin. Fortunately. Yes, I say fortunately. Not about the 1 muffin…. I only made 6. With me and a husband in the house, I’m lucky to have 1 muffin left. No, I’m talking about cats.

On Friday, all 5 cats got out accidentally. If the door is the slightest bit loose, Sasha pokes at it until it opens, and there HE GOES….. Luckily my husband discovered this soon enough. The 4 ragdolls were close to the door. Sasha was as far as the garage and did not want to come near us. It took both of us to corner him but we got him. I know all’s well that ends well, but I don’t have to tell you that it took some time for my heartbeat to come back to normal again.

Quinoa Blueberry Muffins 

Quinoa Blueberry Muffins

Yield: 12 muffins

Cook: 20 to 25 minutes

1 cup cooked quinoa

1 cup unsweetened applesauce

2 tbsp. chia seed, ground

3 tbsp. coconut oil, melted

1/3 cup maple syrup

2 tbsp. coconut sugar

1 cup almond milk

1 tsp. vanilla

1/2 cup brown rice flour

1/2 cup sorghum flour

3 tbsp. ground flaxseed

1 tsp. sea salt

4 tsp. baking powder

2/3 cup frozen or fresh blueberries

1 tbsp. millet flour (or brown rice flour)

Preheat oven to 375 degrees F.  Lightly grease 12 muffin cups, or line with muffin papers.

Mix ground chia seeds with almond milk. Set aside.

Measure into food processor: cooked quinoa, applesauce, melted coconut oil, maple syrup, coconut sugar and  vanilla. Mix for about 30 seconds. Add chia seed / milk mixture and mix for an additional 30 seconds. Set aside.

In a medium-sized mixing bowl, mix together brown rice flour, sorghum flour, ground flaxseed, salt and baking powder.

Add the quinoa mixture to the dry ingredients. Stir together until just combined.

Toss blueberries together with millet flour. Fold gently into mixture. Fill muffin cups to the top.

Bake in preheated oven for 20 to 25 minutes or until toothpick comes out clean. Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Notes:

  • If you want to make your muffins with quinoa flour, omit 1/2 cup brown rice flour and 1/2 cup sorghum flour. Use 1 1/2 cups quinoa flour. Toss blueberries with 1 tbsp. quinoa flour instead of millet or brown rice flour.
  • Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.
  • Honey can be substituted for the maple syrup.

Featured at Mostly Homemade Mondays and Unprocessed Fridays

This post is linked to Gluten Free Recipe Round Up , Better Mom Monday , Make Your Own Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Homestead Barn Hop , Natural Living Monday , Slightly Indulgent Tuesday , Tasteful Tuesdays , Tuned-in Tuesday , Allergy Free Wednesday , Frugal Days Sustainable Ways , Cast Party Wednesday ,  Gluten-Free Wednesdays , Healthy 2day Wednesdays Lovely Ladies Linky , Real Food Wednesday , Waste Not Want Not Wednesday , Wellness Wednesday , Full Plate Thursday , Hearthfelt Hopes , Pennywise Platter Thursday , Simple Lives Thursday , Thank Your Body Thursday , Allergy Free Lunchbox Love , Fight Back Friday ,Foodie Friday , Healing With Food Friday , Healthy Vegan Friday , Let’s Get Fresh Fridays , Simple Meals Friday , Natural Family Friday Potluck Party , Tasty Traditions , Unprocessed Fridays , Wellness Weekend

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The Jenny Evolution

14 thoughts on “Quinoa Blueberry Muffins

  1. Pingback: ‘Mostly Homemade Mondays’ Linky Party – Week 49 - Scratch Mommy

  2. Has anyone tried these with quinoa flour instead of the rice, sorghum, or millet? I live out of the country and don’t have access to these other flours, but I can get quinoa flour. Your thoughts?

  3. can’t wait to try these. I have never heard of sorghum flour and I will be using quinoa flour instead. thank you for your post.

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