Quinoa Muffins are great for breakfast! I also use them as a lunch box ingredient because they are so healthy and tasty! 

If you haven’t noticed  I’m a lover of quick breads and muffins.  I use them to get some extra nutrition into my family!  This recipe isn’t about the fruit it’s about the quinoa.  I was introduced to quinoa a few years ago – and it’s just amazing!  It can be sweet, savory, a side, a dinner and now I found out how to get into my beloved muffins!

This is a great grab and go breakfast since it does have so much protein – it’s a great way to start the day!  Make sure to refrigerate in a bag or sealed bowl any left over muffins.  I personally freeze them individually and take out the night before needed, or pack them frozen into a school lunch – it will thaw by lunch time.

I found a Martha Stewart recipe showing me how to do this, I changed a few things to make it less Martha more everyday kind of cooking (or ok more “Heather”:) ).  Hope you enjoy!

I love muffins to give my family some yumminess and I can get some whole grain and extra fruit in them. Want more recipes like this? Check out:

Honey Bran Applesauce Muffins

Granola Apple Muffins

Strawberry Almond Muffins

Yield: 15-18 medium sized muffins

Quinoa Muffins

Print

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

• 1 cup quinoa, rinsed
• 1/4 cup applesauce
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 3/4 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup chopped nectarine
• 3/4 cup milk
• 1 large egg
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350
2. Spray muffin pans with non-stick cooking spray
3. Cook quinoa as per package instructions
4. Hand mix together quinoa, flours, baking powder, salt and brown sugar
5. In a separate bowl whisk together egg, milk, vanilla and applesauce
6. Stir wet ingredients into dry by hand until thoroughly mixed
7. Gently fold in chopped nectarine
8. Place into muffin tins (about 3/4 full)
9. Bake for 25-30 minutes until tooth pick comes out clean

As per request – this is probably not a perfect calorie/fat count but it gives you an idea – I used 18 muffins since that is what I had as a yield.  If you make less muffins then the calories would go up!

Per Muffins:

Calories 117

Fat 1.2 grams

Cholesterol 11 g

Sodium 139 mg

Carbohydrates 23.7 g

Fiber 1.1 g

Sugar7.1 g

Protein 3.4 g