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Categories:
quinoa oats flour whole wheat baking soda salt cinnamon coconut oil non-fat plain milk eggs unsweetened applesauce vanilla almond extract fresh blackberries almonds
Viewed: 25 - Published at: 2 years agoIngredients
- 1 cup Quinoa, Cooked
- 3/4 cups Oats (old Fashioned Or Quick Cooking Will Work)
- 1/2 cups Flour
- 1/2 cups White Whole Wheat OR Whole Wheat Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoons Salt
- 2 teaspoons Cinnamon
- 1/4 cups Brown Sugar
- 1/3 cups Coconut Oil, Melted
- 1/2 cups Non Fat Plain Or Vanilla Greek Yogurt
- 1/3 cups Non-fat Milk
- 2 whole Eggs
- 1/2 cups Unsweetened Applesauce
- 1 teaspoon Vanilla
- 1 teaspoon Almond Extract
- 1 cup Fresh Blackberries
- 1/2 cups Sliced Almonds
Method
- Preheat oven to 350 F and spray or line two 12-count muffin tins (recipe will make roughly 20).
- In a large bowl, combine quinoa, oats, flours, baking soda, salt, cinnamon, and brown sugar. Set aside.
- In a medium bowl, combine coconut oil, yogurt, nonfat milk, eggs, applesauce, vanilla, and almond extract. Stir the wet mixture into the dry mixture and stir just until combined. Mix in blackberries and almonds.
- Using a large scoop, fill muffin tins 2/3rds of the way full. Bake for 18-20 minutes. Remove pans from the oven and move muffins from the pans to a cooling rack. Store in an airtight container.
- Note: Quinoa can be cooked ahead of time in a rice cooker following the same rules as cooking rice!
- Source: Adapted from kneadtocook.com.
