Blueberry quinoa muffins are a protein-packed way to start your day or power-up with a snack. This gluten-free and soy-free muffin is perfect for kids (or adults) with food sensitivities.
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Blueberry Quinoa Muffins
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 10 1x
Ingredients
Units
Scale
- 1 cup cornmeal
- 1 cup rice flour
- 1 ½ tsp. baking powder
- ¼ tsp. baking soda
- ¼ tsp. salt
- 1 cup cooked quinoa
- ½ cup maple syrup
- ½ cup rice milk
- ½ cup applesauce
- 1 tbsp. lemon juice
- ¼ cup canola oil
- 1 cup blueberries, fresh or frozen
Instructions
- Preheat oven to 375 degrees. Grease 10 muffin cups.
- In a medium bowl, mix together cornmeal, rice flour, baking powder, baking soda and salt. In a separate bowl, whisk together cooked quinoa, maple syrup, rice milk, applesauce, lemon juice and oil.
- Add wet mixture to dry and stir until just combined. Fold in blueberries, spoon batter into tins and bake for 20 min.
Nutrition
- Serving Size: 12
- Calories: 207
- Sugar: 12
- Sodium: 143
- Fat: 5
- Carbohydrates: 37
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Lance
Made these and loved them but just wondering, am I able to remove the maple syrup? I am trying to not have as much sweeteners and I would like to see what I can get away with 🙂
Katie Koteen
Hey Lance! Glad you liked them! You can cut the maple syrup, but I might try replacing it with applesauce. You'll need that liquid/moisture.
elena
Hi Katie
I made these last night. Are they supposed to be moist and mushy? I'm not sure if I didn't bake them long enough or if they are supposed to be that way. I did the 20 mins at 375 degrees. Am I supposed to wait until the cooked quinoa cools before I mix and bake?
Well Vegan
Hey Elena! Okay, it could be a couple things. First and easiest, you might just need to bake them a little longer. Wait until the tops are just golden and the edges a little browned. Second, it could be a quinoa issue. If you make your quinoa with too much water and it comes out mushy that will make wet muffins. When you're cooking the quinoa, watch it. Once the edges are translucent it's done — drain it if all the water hasn't already been absorbed and next time use less water. I think the package directions always call for way too much water. It should be a bit fluffy when it's done, not gummy. And lastly the quinoa can be warm when you add it to the mix, but not steaming hot. Hope that helps!