The inspiration for these muffins came from the following pin.
I changed up the recipe a lot, but this is where I got the idea from. These guys are DELICIOUS! They are also addicting, so don’t plan on eating just one! Thankfully, they are GREAT for you, so you don’t have to feel bad about chowing down on them! They’re easy to make, and make for a perfect breakfast, or as a snack during the day (or both!).
BLUEBERRY QUINOA BANANA COCONUT MUFFINS
- 1.5 cups gluten free oats
- 1/4 cup dry quinoa
- Pinch of nutmeg
- 1 banana mashed
- 1/4 cup honey
- 1/2 cup unsweetened applesauce
- 1/2 cup plain greek yogurt
- 1/2 tsp. Non alcoholic vanilla
- 2 tsp. Aluminum free baking powder
- 1 tsp. Baking soda
- 1 egg
- 2 egg whites
- 1 cup blueberries
- 1/3 cup unsweetened coconut flakes
1.) Preheat oven to 350 degrees
2.) Place oats in a food processor and process on high till they have the consistency of flour.
3.) Rinse your quinoa and place in a small sauce pan with 1/2 cup water, a pinch of stevia, and a pinch of nutmeg. Boil until water is completely absorbed. Set aside.
4.) In a mixing bowl, mash your banana. Add all other ingredients, making sure to add the blueberries last.
5.) Oil a muffin tin with coconut oil. Pour batter into muffin tin (makes 12 muffins), evenly.
6.) Bake at 350 degrees for 25 minutes, or until a toothpick in the center of a muffin comes out clean.
7.) Remove muffins from tin, let cool and serve.
YUM! Enjoy! 🙂