Imagine biting into a muffin that's not just delicious, but also secretly packed with nutritional superpowers! These Banana Blueberry Quinoa Muffins are about to revolutionize your breakfast game, transforming ordinary mornings into extraordinary culinary adventures. Combining the protein-rich goodness of quinoa, the natural sweetness of ripe bananas, and the antioxidant punch of blueberries, these muffins are a guilt-free indulgence that will make your taste buds dance and your body thank you.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup cooked quinoa
- 2 ripe bananas, mashed
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the cooked quinoa, mashed bananas, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract. Use a whisk or fork to mix until the ingredients are well combined and smooth.
- In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt. Make sure there are no lumps in the dry ingredients.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
- Fold in the blueberries gently, ensuring they are evenly distributed throughout the batter.
- Using a spoon or an ice cream scoop, fill each muffin cup about 2/3 full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious Banana Blueberry Quinoa Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Use very ripe bananas for maximum natural sweetness and moisture.
- Make sure your quinoa is completely cooled before mixing to prevent soggy muffins.
- Don't overmix the batter - a few lumps are perfectly okay and will ensure tender muffins.
- For extra flavor, try toasting the quinoa lightly before adding it to the mix.
- Fold blueberries gently to prevent them from breaking and turning the batter blue.
- For a gluten-free version, substitute whole wheat flour with almond or oat flour.
- Let muffins cool slightly before removing from the tin to maintain their shape.
- Store in an airtight container to keep them fresh and moist for up to 3 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 40mg
