These muffins are just full of super good for ya foods. We’ve got blueberries, quinoa, chia seeds, and flax seeds. Plus whole wheat flour, very little sugar, oats, and coconut oil. Not to mention, they’re pretty tasty, too.
By Taylor Kadlec
I must warm you: these muffins are not your typical light and cakey bakery muffin. They are made with whole wheat flour, oats, and quinoa, which makes them hearty and dense.
- 2 cups whole wheat flour
- ½ cup old fashioned oats
- 1 tsp cinnamon
- dash of nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp flaxseeds
- 2 tbsp chia seeds
- 2 cups cooked quinoa (approx. ½ cup uncooked, cooked with 1 cup water)
- ¼ cup coconut oil, melted (could also use canola oil)
- ¼ cup granulated sugar (could also use honey or agave nectar)
- ¼ cup dark brown sugar
- 1 cup milk (I used almond milk)
- 1 cup fresh or frozen blueberries
- If you don’t already have cooked quinoa on hand, add ½ cup of quinoa and add it to 1 cup boiling water. Cook as directed on package, about 10-12 minutes covered, until done.
- Preheat your oven to 375 degrees and lightly grease muffin pan. Set aside.
- In a large bowl, combine flour, oats, cinnamon, nutmeg, baking powder, baking soda, salt, flax, and chia.
- In medium bowl, combine mix the quinoa, oil, sugar (or honey/agave), brown sugar and milk.
- Add the wet ingredients into they dry, stirring only enough to evenly distribute.
- Fold in blueberries. Batter will be thick.
- Spoon batter into prepared muffin pan. They don’t rise significantly, so I recommend filling them to their tops.
- Bake in preheated oven 20-22minutes, or until a toothpick comes out clean when inserted into a muffin center.
- Let cool for 10 minutes, then cool completely on wire rack.
Taylor Kadlec is a lover of all things food including baking, cooking, and of course, eating. She is a self-taught baker and cook, and she shares her kitchen adventures on her blog Greens & Chocolate, where healthy cooking meets sinful indulgence.