Blueberry Muffins get a makeover
This recipe takes the old blueberry muffin to a new aphrodisiac level. The addition of quinoa adds protein for sustained energy. (It’s the kind of energy you need for the horizontal lambada!) In addition, these Quinoa Blueberry Muffins are made without dairy. Not only that, they incorporate agave syrup instead of refined sugar. (In case you hadn’t heard, agave has a low glycemic index meaning it doesn’t cause blood sugar spikes.) This recipe’s creator, Chef Christine Denney from The Oaks at Ojai, also offered us a gluten-free variation. To make these quinoa muffins gluten-free, she uses a gluten-free baking blend in place of the all-purpose flour. But whatever flour you use, it’s the flavor of blueberries bursting on the tongue that makes these Blueberry Quinoa Muffins a memorable brunch, snack or breakfast in bed.
Want another idea of how to use quinoa for breakfast? Check out my recipe for a Raspberry-Passion Fruit Quinoa Yogurt Parfait.
Give your blueberry muffin a healthy makeover with this easy breakfast recipe.
- 2 cups cooked quinoa
- 3 cups all-purpose flour OR gluten-free flour mix such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix
- 1 1/2 tsp baking powder
- 1/4 cup agave
- 3/4 cup almond milk
- 1 lg egg
- 1 tsp vanilla extract
- 1 1/2 cups blueberries
- Mix flour and baking soda together in a small bowl.
- In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla.
- Stir in the flour just until blended and then fold in the blueberries.
- Put ¼ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.
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