Quinoa Oatmeal Muffins with Blackberries and Almonds

Posted by on Mar 13, 2013 in Breads, Breakfast, Cooking, Featured

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These muffins are full of all kinds of healthy ingredients!  Great for an afternoon snack or convenient breakfast.  Plus, you can cook your quinoa in a rice cooker ahead of time which makes them even easier to make.  Mix in different berries and nuts to suit your taste!

Nutritional Info per muffin: 130 calories, 6 grams of fat, 15.8 carbs, 2 grams of fiber, 3.4 grams of sugar, 4.1 grams of protein.

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Quinoa Oatmeal Muffins with Blackberries and Almonds

(makes about 20 muffins)

1 cup of quinoa, cooked

3/4 cup of oats (old fashioned or quick cooking will work)

1/2 cup flour

1/2 cup white whole wheat flour

1 teaspoon of baking soda

1/2 teaspoon of salt

2 teaspoons of cinnamon

1/4 cup of brown sugar

1/3 cup of coconut oil, melted

1/2 cup of nonfat plain/vanilla greek yogurt

1/3 cup of nonfat milk

2 eggs

1/2 cup of unsweetened applesauce

1 teaspoon of vanilla

1 teaspoon of almond extract

1 cup of fresh blackberries

1/2 cup of sliced almonds

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Preheat oven to 350 degrees F and line cupcake tins with liners or spray with non stick cooking spray.  In a large bowl combine quinoa, oats, flours, baking soda, salt, cinnamon, and brown sugar.  In a medium bowl whisk together coconut oil, yogurt, milk, eggs, applesauce, vanilla, and almond extract.  Pour the wet mixture into the dry and stir until well combined.  Stir in blackberries and almonds.  Fill muffin tins about 2/3 full.   Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Move to cooling racks immediately.  Store in an airtight container.

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Source:  Adapted from  http://kneadtocook.com/?p=3087

 

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