Quinoa Spelt Blueberry Breakfast Muffins
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Quinoa Spelt Blueberry Breakfast Muffins

Course Breakfast
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 250kcal
Author Eat Love Eat

Ingredients

  • 250 g cooked quinoa (2 cups)
  • 250 g spelt flour (2 cups)
  • 2 teaspoons baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 100 g coconut oil (1/2 cup) melted
  • 125 ml pure maple syrup (1/2 cup)
  • 125 ml milk (1/2 cup) any type will do
  • 2 teaspoons vanilla extract
  • 125 g blueberries (1 cup)
  • 50 g dark chocolate (2 oz) 70% cocoa

Instructions

  • Preheat your oven to 180°C (350°F). Line a 12 hole muffin tin with cases.
  • In a medium bowl, mix together the cooked quinoa, spelt flour, baking powder, cinnamon and salt.
  • In a large bowl, beat the eggs lightly with a whisk. Add the melted coconut oil, maple syrup, milk and vanilla extract and whisk together until combined.
  • Pour the dry ingredients into the wet ingredients and mix gently with a wooden spoon or spatula until just combined.
  • Roughly chop the chocolate and add to the batter along with the blueberries. Stir to distribute.
  • Divide the mixture between the 12 muffin cases. Bake for 25 minutes or until a skewer inserted into the centre of one of the muffins comes out clean and the tops of the muffins are golden brown.
  • Serve warm or cold. Especially good with a drizzle of warmed maple syrup!

Notes

I recommend cooking the quinoa well ahead of making these. Once cooked, lay it out on a tray to steam dry whilst it cools. You could even use one of those packets of precooked quinoa, if you wanted to.