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Quinoa Blueberry Banana Breakfast Muffins
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Quinoa Blueberry Banana Breakfast Muffins

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Quinoa Blueberry Banana Breakfast Muffins

This post is also available in: Spanish

“HELP! I cooked too much quinoa and I hate throwing it away.”

Quinoa breakfast muffins are one of my favorite go-to recipes to incorporate leftover quinoa. Very easy to customize for diabetics and just really, really good.

Ingredients for 10 muffins:

  • 1 egg
  • 2 ripe medium bananas
  • 1/4 cup coconut oil
  • 2 cups cooked quinoa
  • 1 cup oat flour
  • 1/4 cup coconut sugar (or 2 tsp zero calorie sweetener to reduce the amount of sugar in the recipe)
  • 1 tbsp cinnamon
  • 1 tsp allspice (optional)
  • 1.5 tsp baking powder
  • 1/4 cup almond milk (add tablespoons of almond milk if batter is too thick or dry)
  • 3/4 cup blueberries (frozen or raw)

 

Steps:

  1. Set oven to 350F.
  2. Mix egg, banana and coconut oil together in bowl.
  3. Then, add remaining ingredients except for the blueberries and mix thoroughly together using a spatula or hand mixer.
  4. Toss in blueberries and mix with a spatula.
  5. Pour the batter in muffin cups and bake for 20 minutes at 350F.

 

Approximate macros for 1 of 10 muffins:

144 calories, 16g carbs, 7g fat, 4g protein, 2g fiber, 3g sugar

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