QUINOA HIGH PROTEIN MUFFINS
No-flour muffins, packed with protein.
Provided by Doree Mortillo
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 55m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with 1 teaspoon coconut oil.
- Bring coconut milk, quinoa, and pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and milk is absorbed, 20 to 25 minutes. Remove from heat and cool.
- Combine 2 tablespoons coconut oil and honey in a large microwave-safe bowl; heat in microwave until melted and smooth, 20 to 30 seconds. Beat eggs, shredded coconut, and vanilla extract into honey mixture until well combined. Stir cooled quinoa into mixture until well mixed.
- Place almonds, dates, chia seeds, walnuts, and ground flax in a food processor; pulse until roughly chopped. Stir into quinoa batter.
- Place carrot and apple in food processor and pulse until evenly chopped; stir into quinoa batter. Sprinkle a pinch of salt over batter and stir well. Divide batter into the muffin cups, filling almost full.
- Bake in the preheated oven until the tops are golden brown and puffed and a toothpick inserted in the middle comes out clean, 12 to 15 minutes.
Nutrition Facts : Calories 201.4 calories, Carbohydrate 15.8 g, Cholesterol 77.5 mg, Fat 13.5 g, Fiber 3.8 g, Protein 6.1 g, SaturatedFat 5.8 g, Sodium 50.6 mg, Sugar 7 g
QUINOA MUFFINS
High-protein, low-carb option for breakfast that can be served either hot or cold. Add any vegetable or cheese type you like!
Provided by ehagan
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare 6 muffin cups with cooking spray.
- Beat quinoa, eggs, feta cheese, mushrooms, onion, thyme, salt, and pepper together in a large bowl. Spoon into prepared muffin cups to about halfway full.
- Bake in the preheated oven until edges brown and the tops are firm to the touch, 20 to 30 minutes.
Nutrition Facts : Calories 93.5 calories, Carbohydrate 7.8 g, Cholesterol 98.6 mg, Fat 4.5 g, Fiber 1.1 g, Protein 5.6 g, SaturatedFat 1.7 g, Sodium 133.3 mg, Sugar 0.8 g
QUINOA MUFFINS
Instead of oat or bran muffins, try these moist breakfast treats to fuel your morning. Substitute other chopped dried fruit for the raisins, if you like.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
- Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
- In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
- Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely.
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