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.


  • 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

From The Farm Blog Hop

The Jenny Evolution

Anyone for leftover quinoa?

Chocolate Chip Quinoa Cookie Pizza

This is made with no added fat except for what comes from the nuts. It’s not overly sweet and is soft and chewy. You’re always free to add more sweetener if you like.

Yield: One 12-inch pizza pan
Cook: 12 to 15 minutes

1/4 cup cashews
1/4 cup almonds
1/2 cup pecans
1/2 cup walnuts
1/2 cup dried dates, softened in hot water
1/2 cup cooked quinoa
1 1/2 tbsp. chia seeds, ground (I use my Magic Bullet)
3 tbsp. coconut nectar
2 tsp. vanilla
1/4 tsp. sea salt
1/2 tsp. baking soda
2 tbsp. ground flaxseed
1/4 cup buckwheat flour
1/3 to 1/2 cup mini chocolate chips (I used Enjoy Life brand)
2 tbsp. chopped pecans or walnuts (optional)
Coconut flakes (optional)

Preheat oven to 350 degrees F. Spread cashews, almonds, pecans and walnuts on a cookie sheet. Bake for 8 to 10 minutes or until slightly golden. Let cool.
Lightly grease 12 -inch pizza pan.
Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft. Mix ground chia seeds with 4 ½ tbsp. hot water and set aside for about 10 minutes.
Pour nuts into food processor. Process for 5 to 10 minutes or until smooth and creamy. Scrape sides of processor during mixing if necessary.
Drain dates and add to food processor on top of nut butter. Add coconut syrup, vanilla, salt and baking soda. Process until well mixed.
Add flaxseed, buckwheat flour and quinoa. Process until smooth.
Add chia/water mixture. Process just until mixed, using the pulse button on your processor.
Stir in 2 tbsp. chopped pecans and chocolate chips with spatula. Spread mixture in pizza pan. Be patient, it will be very sticky. Sprinkle some coconut flakes across the top if you like. (I used toasted coconut flakes because that is all I could find.)
Bake in preheated oven for 12 to 15 minutes or until cookie is firm but not crusty. It will still be shiny.
Do not try to remove from pan and let cool before cutting.

Chocolate Chip Quinoa Cookie Pizza


  • Maple syrup or honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index. It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.

Featured at Hearthfelt Hopes

This post is linked to Better Mom Mondays , Make Your Own Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Motivation Monday , Tasteful Tuesday , Slightly Indulgent Tuesday , Tuned-in Tuesday , Allergy Free Wednesday,  Cast Party Wednesday , Cookie Linky and Drinky Party , Gluten-Free Wednesdays , Waste Not Want Not Wednesday , Lovely Ladies Linky , Real Food Wednesday , Tasty Traditions , Wellness Wednesday Link-up , Full Plate Thursday , Hearthfelt Hopes , Simple Lives Thursday , Thank Your Body Thursday , Pennywise Platter  Whole Food Fridays , Healthy Vegan Friday , Simple Meals Friday , Wellness Weekend , Unprocessed Fridays , Allergy Friendly Lunchbox Love

From The Farm Blog Hop