Last week I made Quinoa Breakfast Cereal and
made a double portion of quinoa. I used the second portion of quinoa cooked
with Almond Milk and water in a few sweeter recipes as I have been only
exploring quinoa in savory dishes. These moist and chewy muffins pair well with
fruit or yogurt for breakfast. You can serve the muffins warm with or without
butter, chia jam, or nut butter. The muffins are great at room temperature for
a breakfast on the go or a snack during the day. Enjoy this breakfast muffin recipe as part of your YogaLean lifestyle.
Wet
Ingredients:
1.5 Cups Cooked Quinoa (I cooked the quinoa
using Almond milk as my liquid)
1 Cup Milk of Choice (I use Almond Milk)
2 Eggs
1 Cup Honey or Agave
Dry
Ingredients:
2 Cups Bob’s Red Mill Gluten Free 1-1 Baking
Flour
2 TSP Baking Soda
1/2 TSP Salt
1/4 Cup Bob’s Red Mill Flaxseed Meal
1 Cup Dried Fruit - see below
2 TSP Flavoring/Spices – see below
*In these muffins you can use a combination of
dried fruits and flavorings.
I made mine with dates a almond flavoring. Here
are a few options:
·
Dates + Almond or Vanilla or Maple
·
Figs + Almond
·
Apricot + Almond or Coconut
·
Cherry + Vanilla
·
Raisin + Cinnamon
·
Apple + Maple
·
Cranberry + Pumpkin Pie Spice
**Adding 1 cup of diced nuts is optional.
Instructions: PREHEAT the oven to 350 Degrees.
·
Combine the wet ingredients in a mixing
bowl.
·
Add in the dry ingredients and mix until
blended. There MAY be some lumps.
·
Line muffin tins with muffin paper/skirts
or spray with coconut or olive oil
·
Add muffin batter to just under the top
of the pan
·
Bake about 30 minutes, or until toothpick
inserted in the top of the LARGEST muffin comes out clean
·
Place cooled muffins in an airtight
container.
NOTE:
You can make a smaller muffin by reducing batter and filling the well half
full. The larger muffin creates a larger “muffin top” which many people enjoy.
