aeris
Novice Foodie
Soo, I recently experimented with a new muffin recipe, and I must say, it turned out to be a delightful surprise. These Very Berry Quinoa Muffins are not only bursting with flavor but also pack a nutritious punch, thanks to the addition of quinoa. If you're looking for a wholesome and delicious treat to enjoy with your morning coffee or as a midday snack, feel free to give this recipe a try!
Ingr
edients:
Instructions:
Ingr
- 1 cup cooked quinoa
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mixed berries (such as blueberries, raspberries, and strawberries), fresh or frozen
Instructions:
- Preheat your oven to 350°F (175°C). Grease or line a muffin tin with paper liners and set aside.
- In a large mixing bowl, combine the cooked quinoa, all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Mix well to combine.
- In another bowl, whisk together the applesauce, honey or maple syrup, melted coconut oil, eggs, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the mixed berries until evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, serve and enjoy these delicious Very Berry Quinoa Muffins!