Move aside regular blueberry muffins. HELLO protein packed blueberry quinoa chia seed muffins. These quinoa muffins make for amazing snacks since they are packed with protein and are healthier than the usual blueberry muffin.
Quinoa muffins have a bit more bite to them, they’re slightly denser but are full of flavour. Quinoa is a complete protein so it keeps you fuller for longer and great as a post work out snack / on the go breakfast.
I added some chia seeds to my batter as they soo good for you (high in omega-3s, antioxidants, great for healthy hair skin and nails the list goes on…) but of course this is optional and if you don’t add them in it won’t change how amazing the muffins taste.
Add all the dry ingredients into a large bowl and mix just to combine
Add all the wet ingredients into a small bowl and whisk until well combined I added a tbsp of preserves/jam (try any flavour!) to the wet mixture but you can just use flavoured yogurt instead. Slowly pour the wet ingredients into the dry ingredients and mix until just combined – over mixing will give you hockey-puck like muffins.
Fold in the blueberries
Line a muffin pan with liners or grease with oil (I like to use coconut oil!)
Divide the batter equally between them and sprinkle some almond flakes (optional) on top. Bake the muffins for approximately 25-30 minutes or until a toothpick is inserted and it comes out clean.
Let cool on a cooling rack for 5 minutes before gobbling them up
Blueberry Quinoa Muffins Recipe
- 2 cups cooked quinoa
- 1/4 cup greek yogurt mixed with a tablespoon of sugar free preserves/jam
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup brown sugar
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 2 tbsp chia seeds
- 3/4 cup milk
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup fresh blueberries
- flaked almonds (optional for topping)
- If you have about two cups of leftover quinoa then perfect, if not, prepare two cups of quinoa (I used this recipe).
- Once the quinoa is cooked and has cooled down, preheat the oven to 350f/176c
- Then, add all the dry ingredients into a large bowl and mix just to combine.
- In a smaller bowl, whisk all the wet ingredients together until everything is well incorporated
- Slowly pour the wet ingredients into the dry ingredients and mix until everything is just combined – over mixing will give you really hard muffins
- Once everything is combined, fold in the blueberries.
- Line a muffin pan with liners or grease with oil (I like to use coconut oil!) and divide the mixture equally between them.
- Sprinkle some almond flakes on top (optional)
- Bake the muffins for approximately 25-30 minutes or until a toothpick is inserted and it comes out clean.
- Cool the muffins on a cooling rack and wait 5 minutes before devouring all the muffins!!
The muffins can be stored up to 4/5 days. Just put them in a ziploc bag with a couple pieces of kitchen towel inside – it absorbs excess moisture from the muffins to prevent it from getting soggy!
Inspired by eatyourselfskinny