Start your morning off right with these healthy quinoa muffins – they’re so tasty and packed with protein!
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup gluten free oats
- 1 cup gluten free flour
- 3/4 cup brown sugar
- 1 egg
- 3/4 coconut milk
- 1/4 cup vegetable oil
- 1 cup cooked quinoa (note: do NOT use one cup of uncooked quinoa, instead, cook a batch and then scoop out one cup. One cup cooked is usually about 1/2 a cup dry)
- 1 cup of dark chocolate covered pomegranate seeds (optional, could also use blueberries)
Preheat your oven to 350 degrees. In a small bowl, mix the coconut milk, egg, and vegetable oil together and set aside.
In a large bowl, combine all dry ingredients. Slowly whisk wet ingredients into the dry ingredients until everything is combined. If you wish to add the dark chocolate pomegranate seeds do so now.
Line your muffin tins with paper liners and pour the batter into each liner almost to the top. These don’t get too puffy.
Bake for 15-20 minutes. Serve!
Check out the video below to watch Jessie and Autumn take you through this recipe step by step: