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:
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!
Fat 1.2 grams
Cholesterol 11 g
Sodium 139 mg
Carbohydrates 23.7 g
Fiber 1.1 g
Protein 3.4 g