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Quinoa Spelt Blueberry Breakfast Muffins
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Quinoa Spelt Blueberry Breakfast Muffins

A healthy wholegrain blueberry breakfast muffins a great start to the day.
Course Breakfast
Cuisine British
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 262kcal

Ingredients

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.
    250 g cooked quinoa, 250 g spelt flour, 2 teaspoons baking powder, ¼ teaspoon ground cinnamon, ¼ teaspoon fine sea 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.
    2 large eggs, 100 g coconut oil, 125 ml pure maple syrup, 125 ml milk, 2 teaspoons vanilla extract
  • 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.
    125 g blueberries, 50 g dark chocolate
  • 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.

Nutrition

Calories: 262kcal | Carbohydrates: 34.4g | Protein: 6.1g | Fat: 11.5g | Saturated Fat: 8.1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.4g | Cholesterol: 31.5mg | Sodium: 70mg | Potassium: 295.3mg | Fiber: 4g | Sugar: 11.9g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 117.2mg | Iron: 1.7mg