Print
Breakfast Quinoa Muffins | Well and Full

Breakfast Quinoa Muffins

These easy breakfast quinoa muffins are the perfect way to start your day! Made with butternut squash, quinoa, and herbs. A can't-miss recipe! Adapted from Amy Chaplin's recipe in At Home In The Whole Food Kitchen.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12 Muffins

Ingredients

Wet Ingredients

  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Cup Butternut Squash Purée
  • 1/2 Cup Water
  • 2 Tsp Apple Cider Vinegar
  • 2 Tsp Tamari or Soy Sauce

Dry Ingredients

  • 1 1/2 Cups Spelt or Whole Wheat Flour
  • 1 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 Tsp Dried Thyme
  • 2 Tsp Dried Parsley
  • 1 Tsp Coriander Powder
  • 1 Tsp Salt
  • 1 Tsp Pepper

Flax Egg

  • 2 Tbs Ground Flaxseed
  • 1/4 Cup Almond Milk

Quinoa

  • 1/2 Cup Cooked Quinoa

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, add the ground flaxseed and almond milk. Stir, then let sit while you prepare the other ingredients.
  3. In a bowl, combine all wet ingredients and stir until evenly combined.
  4. In another bowl, combine all dry ingredients and whisk together until evenly combined.
  5. Pour wet ingredients into the dry, stirring well until everything is mixed, making sure there aren't any clumps.
  6. Then, fold in the cooked quiona, reserving a few tablespoons for topping (if desired).
  7. Pour the muffin batter into a muffin tin - there should be enough for 12. I used an ice cream scoop to portion mine out. Top with the reserved quinoa, like sprinkles!
  8. Bake in the oven for 50 minutes.
  9. When done, remove from oven and let cool.
  10. Muffins are best served with hot coffee or tea.
  11. Enjoy!