One of my favorite things to do in the kitchen is to explore new types of nutritious, gluten-free flours. Quinoa flour has been on the top of my list as it’s packed with protein for a plant based food as well as fiber, manganese + magnesium. These muffins were perfect as pre-workout fuel, breakfast or a snack. They are less sweet and a little more dense than your traditional muffin, which is why I really enjoyed them. However, the combination of honey, blueberries + mini dark chocolate chips give them just enough sweetness to keep your taste buds happy. They are also very easy to make for meal prep and bring on the go!
- 2 cups quinoa flour or tigernut flour
- 2 eggs
- ¼ cup coconut oil
- ¼ cup honey
- 1 tsp cinnamon
- 1 tbsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup almond milk
- ½ tsp baking soda
- ¼ tsp sea salt
- ½ cup blueberries
- ¼ cup raw pumpkin seeds
- ¼ cup mini dark chocolate chips
- Preheat oven to 350 degrees F.
- In a medium mixing bowl, mix all ingredients together except blueberries, pumpkin seeds, and mini dark chocolate chips. It should be well blended.
- Fold blueberries, pumpkin seeds, and chocolate chips into the batter.
- Place muffin liners into the pan and then scoop batter into each liner. It should be ¾ full in order to make the full 12 muffins.
- Bake for 15 to 20 minutes depending on your oven. You want to brown and crisp the tops of the muffins. (Also check that they are baked all the way through by using a tooth pick to make sure it comes out clean!)
- Let cool for 10-15 minutes, and enjoy!
They’re also delicious with a little bit of almond butter slathered on 🙂
With Health + Happiness Always,
Jax
PS – Check out my recent interview with Alan Steinfeld from New Realities by clicking here!
