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Healthy breakfast muffins

Quinoa Muffins

Wendy Faulkner
High in fibre and protein, these quinoa muffins are a perfect start to the day. Gluten free.
4.50 from 2 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast
Cuisine Healthy
Servings 8
Calories 191 kcal

Equipment

  • large saucepan
  • muffin tray
  • paper muffin cases

Ingredients
  

  • 150 g quinoa
  • 200 ml water
  • 3 tablespoon chia seed
  • 100 g sultanas
  • 3 tablespoon olive oil or use melted butter or another healthy oil
  • 2 tablespoon honey
  • 150 ml applesauce (unsweetened) or 2 medium bananas, mashed
  • 2 eggs
  • 2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • ¾ teaspoon bicarbonate of soda
  • 1 teaspoon lemon juice

Instructions
 

  • Add the quinoa, water, chia seed and sultanas to a large pan and bring to the boil. Add a tightly fitting lid, turn off the heat and leave for 20 mins until the water is absorbed, and the quinoa starts to soften.
  • Preheat the oven to 180 degrees (160 fan).
  • Stir in the remaining ingredients and mix well. Spoon into a muffin tin lined with paper cases.
  • Bake for 30 mins. Leave to cool on a wire rack. Store in an airtight container.

Notes

If you prefer, you can use 2 mashed bananas in place of applesauce.

Nutrition

Calories: 191kcalCarbohydrates: 23.2gProtein: 5.1gFat: 9.3gSaturated Fat: 1.4gFiber: 3.6gSugar: 8.2g
Keyword Gluten free, Healthy muffins, high protein, Quinoa
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