Blueberry and quinoa muffins 

This wholefood gluten-free blueberry muffin recipe from my book is full of surprise ingredients including quinoa, chia, oat, apple puree and banana. They are moist, sturdy and delicious, full of protein-building amino acids, naturally sweet and balanced with blood sugar-regulating cinnamon, offering so much more than your average bakery treat; I love them because each muffin is like its own little protein-packed meal. This makes them ideal for snacking on demanding days, or as breakfast when the clock is ticking and there just isn’t a minute to prep anything except a cup of tea and brush your hair before you fly out the door; because let’s face it, even the most organised and well intentioned among us know mornings like these only too well. Consider these your any-time, any-where best snacking friends.

Makes about 10 muffins

Ingredients:

120g quinoa

1 small apple, cored, peeled and quartered

2 ripe medium bananas, mashed

1 egg, beaten

2 tbsp coconut palm sugar

2 tbsp coconut palm oil

25g gluten-free oats

1 tsp ground cinnamon

1 tsp baking powder

1 tsp vanilla bean paste

a pinch of salt

1 tbsp chia seeds

125g blueberries

Preheat the oven to 180 degrees and lightly grease a 12-hole muffin tray with some coconut oil (or line with muffin cases).

Star by rinsing your quinoa thoroughly in cold water. Add to a pan with double the volume of water and bring to the boil. Cover, reduce the heat and simmer for about 15 minutes or so, until the white rings start falling away form the grain but it is still form with a little bite. Remove from the heat, rinse again, drain, and set aside in a large bowl to cool.

Meanwhile, place the apple pieces in a  small pan with just enough water to cover and simmer over a low-medium heat for about 5 minutes, or until softened. Remove from the heat, drain and mash to create roughly 2 tbsp of puree.

Tip the quinoa and apple puree into a large mixing bowl, add all the remaining ingredients except the chia seeds and blueberries, and mix thoroughly. Finally mix in the chia, then gently stir in the blueberries.

Spoon into the muffin tray or cases and bake in the oven for 40 minutes, or until golden on top. Transfer to a wore rack to cool.

Store in an airtight container for up to 3 days.

Recipe from The Naturalista: Nourishing Recipes to Live Well

Photography: Rahel Weiss

One Comment

  1. Kim Williams

    Hi! Thanks for the recipe. I made these vegan by using a flax egg to replace the egg! After baking them for 40 mins they were still soggy in the middle is that how they’re supposed to be? They firmed up once they cooled down though. Really yummy!!

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