Strawberry Quinoa Muffins
Ingredients
The muffins
-
2
cups
Self-Rising Flour Blend
-
½
cups
coconut palm sugar or sugar of choice
-
¼
cup
Muscovado sugar packed or brown sugar
-
½
teaspoon
baking soda
-
1
cup
cooked quinoa
-
2
tablespoons
ground flax seeds
-
2
large
eggs or flax eggs
-
⅓
cup
coconut oil melted
-
¾
cup
almond milk or milk of choice
-
¼
cup
applesauce
-
2
teaspoons
vanilla extract
-
1 ½
cups
strawberries diced
Optional topping
-
4
tablespoons
melted butter
-
½
cup
sugar of choice
Instructions
- Preheat the oven to 425°F and grease a twelve-cup muffin tin or line it with muffin papers.
- In a large bowl, combine the flour, sugars, and baking soda, then stir to mix.
- Add the flax seeds and cooked quinoa, stirring until coated.
- In a separate bowl, beat the eggs and mix in the coconut oil, milk, applesauce, and vanilla.
- Combine the wet ingredients with the dry mixture and stir until just wet, then fold in the strawberries.
- Scoop the batter into the prepared muffin tins and bake for 15 to 18 minutes until a toothpick comes out clean.
- Let the muffins cool for 5 minutes in the tin before transferring them to a rack.
- If using the topping, dip the muffin tops in melted butter and roll in sugar.
Nutrition Facts (estimated)
Servings
12
Calories
238
Total fat
12g
Total carbohydrates
38g
Total protein
4g
Sodium
125mg
Cholesterol
37mg
You might also like