Calling all muffin lovers and health enthusiasts! Get ready to tantalize your taste buds with a recipe that’s bursting with flavor and packed with wholesome goodness: Very Berry Quinoa Muffins. These muffins take the classic breakfast treat to a new level, incorporating the protein and fiber-rich power of quinoa with a delightful mix of juicy berries.
However, no need to sacrifice indulgence for nutrition. This recipe strikes the perfect balance, offering a moist and tender crumb studded with bursts of sweetness from fresh or frozen berries. Whether you’re looking for a quick and satisfying breakfast on-the-go, a nutritious afternoon snack, or a delightful treat to share with loved ones, these muffins are sure to become a new favorite.
So, are you ready to embark on a baking adventure that’s both delicious and good for you? Read on to discover the simple steps and key ingredients for creating your own batch of Very Berry Quinoa Muffins. Let’s get baking!
Table of Contents
Very Berry Quinoa Muffins Ingredients
- 1 cup cooked quinoa, cooled
- 1 1/2 cups all-purpose flour or whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup honey or maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 1/2 cup plain Greek yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup mixed berries (blueberries, raspberries, strawberries), fresh or frozen
- Optional: additional berries for topping
How to Make Very Berry Quinoa Muffins
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups with cooking spray.
- In a large mixing bowl, combine the cooked quinoa, flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Stir until well combined.
- In a separate bowl, whisk together the honey or maple syrup, melted coconut oil or vegetable oil, Greek yogurt, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix; the batter should be lumpy.
- Gently fold in the mixed berries until evenly distributed throughout the batter.
- Divide the batter evenly among the muffin cups, filling each cup about three-quarters full. If desired, top each muffin with a few additional berries for garnish.
- Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, enjoy the Very Berry Quinoa Muffins as a delicious breakfast or snack option. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.