Quinoa Blueberry Muffins
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.