Quinoa Blueberry Muffins Recipes

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BLUEBERRY LEMON BREAKFAST QUINOA



Blueberry Lemon Breakfast Quinoa image

Sweet blueberries and tart lemon pair well in this alternative to oatmeal. High in protein and fiber, quinoa is a great start to your day! I made this up one morning when I had a craving for quinoa and was looking for a change from the usual. Top with extra milk for a thinner consistency. Also good with a sprinkle of cinnamon or nutmeg.

Provided by France C

Categories     100+ Breakfast and Brunch Recipes     Cereals

Time 30m

Yield 2

Number Of Ingredients 7

1 cup quinoa
2 cups nonfat milk
1 pinch salt
3 tablespoons maple syrup
½ lemon, zested
1 cup blueberries
2 teaspoons flax seed

Steps:

  • Rinse quinoa in a fine strainer with cold water to remove bitterness until water runs clear and is no longer frothy.
  • Heat milk in a saucepan over medium heat until warm, 2 to 3 minutes. Stir quinoa and salt into the milk; simmer over medium-low heat until much of the liquid has been absorbed, about 20 minutes. Remove saucepan from heat. Stir maple syrup and lemon zest into the quinoa mixture. Gently fold blueberries into the mixture.
  • Divide quinoa mixture between 2 bowls; top each with 1 teaspoon flax seed to serve.

Nutrition Facts : Calories 537.8 calories, Carbohydrate 98.7 g, Cholesterol 4.9 mg, Fat 7.3 g, Fiber 8.9 g, Protein 21.5 g, SaturatedFat 0.9 g, Sodium 111.9 mg, Sugar 37.4 g

QUINOA MUFFINS



Quinoa Muffins image

Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h

Yield Makes 12

Number Of Ingredients 10

1 cup quinoa, rinsed
1/4 cup vegetable oil, such as safflower, plus more for pan
2 cups all-purpose flour, plus more for pan
3/4 cup packed dark-brown sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup raisins
3/4 cup whole milk
1 large egg
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
  • Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
  • In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
  • Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.

BLUEBERRY QUINOA MUFFINS



Blueberry Quinoa Muffins image

For a healthier take on the classic and delicious blueberry muffin, give these blueberry quinoa muffins a try! They're packed with protein and a guaranteed hit with adults and kids alike!

Provided by Wendy Polisi

Categories     Breakfast

Time 40m

Number Of Ingredients 14

½ cup raw sugar (or coconut palm sugar)
1/2 cup butter (softened)
1 egg (or 1 flax egg / 1 tablespoon ground flax seeds + 3 tablespoons warm water)
3/4 cup milk (or almond milk)
¾ cup gluten free flour ((with xanthan gum) )
¾ cup quinoa flour (preferably toasted)
2 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1/2 cup cooked quinoa
1 ½ cup blueberries (dredged in 3 tablespoons gluten free flour)
1/2 cup gluten free flour
1/4 cup raw sugar (or coconut palm sugar)
3 tablespoons butter (softened)

Steps:

  • Preheat oven to 375 degrees.
  • Beat together the sugar and the butter.
  • In a separate bowl, beat the egg and then add in milk.
  • Stir together the flours, baking powder, salt, and baking soda.
  • Alternate adding the dry ingredients and the wet ingredients to the sugar mixture until all ingredients are incorporated.
  • Stir in cooked quinoa.
  • Dredge the blueberries with flour.
  • With a spoon, fold in floured blueberries.
  • Divide the mixture between 12 lined muffin tins.

Nutrition Facts : Calories 188 kcal, Carbohydrate 24 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 36 mg, Sodium 203 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

QUINOA FLOUR MUFFINS - LEMON BERRY



Quinoa Flour Muffins - Lemon Berry image

Are you looking for healthy quinoa flour recipes? These nut free Lemon Berry Quinoa Flour Muffins are a tasty, flour less option for a nutritious and easy breakfast on the go or a gluten free snack for school or work.

Provided by Sharon

Categories     Dessert     Snack

Time 40m

Number Of Ingredients 14

1 1/2 cups quinoa flour
2 tsp baking powder
1/4 tsp cinnamon
pinch of sea salt
1/2 cup organic cane sugar
Zest of 1 large lemon
1/4 cup olive oil
1 large egg
1/3 cup milk
1 tsp vanilla extract
1 cup berries (I used frozen)
3 tablespoons cream cheese
1 teaspoon lemon zest
1 tablespoon sugar

Steps:

  • Preheat oven to 400 and line a muffin tin with paper liners
  • Whisk together the quinoa flour, salt, baking powder, and cinnamon in a large mixing bowl
  • In a separate bowl, add the sugar and lemon zest and rub them together. I just used my fingers! Add to the flour mixture and stir.
  • In another bowl, mix olive oil, egg, milk, and vanilla.
  • Combine the wet ingredients into the quinoa flour mixture, adding it bit by bit until just combined. Then fold in the frozen berries.
  • Stir together the cream cheese, lemon zest, and sugar. Fill each muffin cup half way with batter and then add a teaspoon of cream cheese filling to each. Finish with the remaining batter so you can't see the cream cheese filling.
  • Bake muffins for 20 minutes, or until muffins are golden brown and a toothpick comes out clean.
  • Let cool on a wire rack.
  • Store covered for up to 2 days.

Nutrition Facts : Calories 192 kcal, Carbohydrate 24 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 29 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving

BLUEBERRY QUINOA MUFFINS



Blueberry Quinoa Muffins image

Perfectly moist, gluten free, and DELICIOUS. And the best part? They can be made in just 30 minutes with easy-to-find, healthy ingredients! Even my toddler is obsessed with these. You and your family will LOVE these fluffy Blueberry Quinoa Muffins!

Provided by Christine McMichael

Categories     Breakfast

Time 30m

Number Of Ingredients 12

1 1/4 cup oat flour
1 cup quinoa flakes
1 1/2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1 large egg
1 tsp vanilla
1/2 cup greek yogurt
3/4 cup almond milk
1/4 cup maple syrup
1/2 cup brown sugar
1 cup blueberries

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the dry ingredients in a large mixing bowl.
  • In a separate bowl, combine the liquid ingredients and mix together.
  • Slowly pour the liquid ingredients into the dry ingredients and mix.
  • Once the batter is smooth, add in the blueberries and lightly mix in.
  • Pour the batter into a lined or lightly oiled muffin tin.
  • Bake for about 25 minutes, or until the tops of the muffins create a dome shape and a toothpick comes out clean.
  • Allow to cool, serve, and enjoy!

Nutrition Facts : Calories 190 kcal, Carbohydrate 36 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 164 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving

QUINOA MUFFINS



Quinoa Muffins image

High-protein, low-carb option for breakfast that can be served either hot or cold. Add any vegetable or cheese type you like!

Provided by ehagan

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 6

Number Of Ingredients 8

cooking spray
1 cup cooked quinoa
3 large eggs, beaten
¼ cup crumbled feta cheese
¼ cup sliced mushrooms
¼ cup chopped onion
½ teaspoon dried thyme
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Prepare 6 muffin cups with cooking spray.
  • Beat quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt, and pepper together in a large bowl. Spoon into prepared muffin cups to about halfway full.
  • Bake in the preheated oven until edges brown and the tops are firm to the touch, 20 to 30 minutes.

Nutrition Facts : Calories 93.5 calories, Carbohydrate 7.8 g, Cholesterol 98.6 mg, Fat 4.5 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 133.3 mg, Sugar 0.8 g

BLUEBERRY QUINOA OAT MUFFINS {VEGAN, OIL-FREE, GF}



Blueberry Quinoa Oat Muffins {vegan, oil-free, GF} image

A batch of healthy blueberry quinoa oat muffins can make anyone rise and shine! These humble muffins are vegan, gluten-free, oil-free, and only 105 calories per serving.

Provided by Camilla

Categories     Muffins

Time 45m

Number Of Ingredients 11

1 and 1/4 cups unsweetened applesauce
1/3 cup nondairy milk (I used plain almond)
1/4 cup pure maple syrup
3 tablespoons ground flaxseed meal
1 teaspoon ground cardamom (or cinnamon)
1 teaspoon vanilla extract
1/2 teaspoon fine sea salt
1-1/2 cups cooked quinoa (see note)
1-1/3 cup rolled oats (certified GF, as needed)
1-1/2 teaspoons baking powder
1-1/2 cups fresh blueberries (or thawed frozen blueberries)

Steps:

  • Preheat oven to 350F. Grease, spray or line all 12 cups of a standard muffin tin.
  • In a large bowl, whisk together the applesauce, milk, syrup, flaxseed meal, cardamom, vanilla, and salt. Let stand for 5 to 10 minutes to thicken, then stir in the quinoa, oats and baking powder until well-blended.
  • Gently stir in the blueberries. Divide mixture evenly between prepared muffin cups.
  • Bake in the preheated oven for 25 to 30 minutes until golden brown and tops look and feel dry to the touch. Transfer to a cooling rack and cool in tin for at least 15 minutes before removing from tin. Serve warm or cool completely.

Nutrition Facts : Calories 110 calories, Carbohydrate 21.4 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1.6 grams fat, Fiber 2.7 grams fiber, Protein 2.9 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 muffin, Sodium 102 grams sodium, Sugar 8.6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

QUINOA BLUEBERRY MUFFINS (HEALTHY)



Quinoa Blueberry Muffins (Healthy) image

These easy to make, delicious healthy blueberry quinoa muffins are packed full of goodness and flavour, making a fantastic breakfast/brunch, snack or healthy lunchbox idea.

Provided by Monika Dabrowski

Categories     Breakfast     Snack

Time 35m

Number Of Ingredients 11

10 tablespoons cooked quinoa (4.23oz)
1⅕ cups blueberries (6.35oz, fresh or frozen)
2 cups less 2tsp all-purpose/plain flour (8.47oz)
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
Pinch of salt
½ cup less 1tbsp sugar
1 large egg
⅓ cup+2tsp vegetable oil
1 cup+1tbsp milk
2 tablespoons lemon juice (plus zest of 2 lemons)

Steps:

  • Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease or line a muffin pan with 12 muffin cases.
  • In a large bowl combine the flour, baking powder, bicarbonate of soda and salt and stir well using a whisk. Set aside.
  • In another large bowl whisk together the egg, sugar, oil, quinoa, milk, lemon juice and zest until thoroughly combined.
  • Gently stir the blueberries into the dry mixture. Pour into the wet mixture and stir carefully just to combine (stop stirring when the dry ingredients are no longer visible).
  • Spoon equal amounts of the batter into the muffin cases and bake in the centre of the oven for 25 minutes.
  • Remove from the oven and leave in the pan for 5 minutes then transfer the muffins onto a cooling rack.

Nutrition Facts : ServingSize 1 serving, Carbohydrate 29 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 61 mg, Fiber 1 g, Sugar 10 g, Calories 138 kcal, UnsaturatedFat 2 g

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