Blueberry Quinoa Muffins

You know how the best discoveries are usually made by mistake? Well, these blueberry quinoa muffins are one of them.

I was in a rush the first time I made these muffins, so I didn’t take down any measurements. I grabbed a handful of ingredients from my pantry and threw them into a bowl—oat flour, almond flour, almond butter, flax seeds, non-dairy milk, and maple syrup are staples in my vegan and gluten-free baking.

I had leftover quinoa and fresh blueberries in the fridge that needed to be used up, so I tossed them into the batter for an instant boost of protein and nutrients. By some sorcery, the muffins came out of the oven incredibly moist and dense.

I couldn’t believe how addicting they were! I shamelessly ate half the batch that day, and Dakota had two whole muffins to herself (my girl can eat).

What I love most about this healthy snack is that you can easily add in chocolate chunks for an indulgent treat. Hu Kitchen has been a household favorite for quite some time because it’s free from gluten, refined sugar, cane sugar, sugar alcohols, dairy, GMOs, emulsifiers, and soy lecithin.

Ingredients

• 1 cup (240g) soymilk (or non-dairy milk)

• 1 tbsp (9g) ground flaxseed

• 1/4 cup (80g) pure maple syrup

• 1/4 cup (65g) almond butter (or other nut/seed butter)

• 1/2 tsp (3g) vanilla extract

• 1 1/4 cups (150g) oat flour

• 1/4 cup (30g) blanched almond flour*

• 1 1/2 tsp (6g) baking powder (aluminum-free)

• 1/2 tsp (3g) pink Himalayan salt

• 1/2 tsp (2g) ground cinnamon

• 1/2 tsp (2g) ground nutmeg

• 1 1/4 cups (200g) cooked quinoa

• 1/2 cup (80g) blueberries (fresh or frozen)

• 1 1/2 chocolate bar (optional, I use Hu Kitchen)**

Instructions

1. Preheat the oven to 350° F while you prep the batter.

2. In a large bowl, mix together soymilk and ground flaxseed. Let it sit for 3 minutes, then whisk in maple syrup, almond butter, and vanilla extract.

3. Add oat flour, almond flour, baking powder, salt, cinnamon, and nutmeg to the wet ingredients. Mix until well-combined. Gently fold in cooked quinoa and blueberries.

4. Spoon batter into muffin liner cups, leaving about a centimeter of space at the top of the cup. If you’re using chocolate chunks, break off 12 squares from the bar and add one on top of each muffin. Lightly press down on the square (this prevents the chocolate from completely melting over the top when baking).

5. Bake for 20-22 minutes or until tops are golden brown. You can check to see whether the muffins are finished by poking a toothpick into the center of the muffin. When the toothpick comes out clean, they’re ready!

Recipe Notes

*Blanched almond flour adds a delectable and buttery flavor to the muffins, but almond meal or more oat flour can be substituted with varied results.

**Chopped dates can also be used for a sweet caramel flavor.