Breakfast Quinoa Muffins
These easy, savory 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.
Servings 10 Muffins
Calories 139kcal
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
- Preheat oven to 350 degrees F.
- In a small bowl, add the ground flaxseed and almond milk. Stir, then let sit while you prepare the other ingredients.
- In a bowl, combine all wet ingredients and stir until evenly combined.
- In another bowl, combine all dry ingredients and whisk together until evenly combined.
- Pour wet ingredients into the dry, stirring well until everything is mixed, making sure there aren't any clumps.
- Then, fold in the cooked quiona, reserving a few tablespoons for topping (if desired).
- 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!
- Bake in the oven for 50 minutes.
- When done, remove from oven and let cool.
- Muffins are best served with hot coffee or tea.
- Enjoy!
Nutrition
Calories: 139kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 641mg | Potassium: 150mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3819IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)