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Breakfast Quinoa Muffins

//Breakfast Quinoa Muffins

Breakfast Quinoa Muffins

Breakfast Quinoa Muffins
Prep time
Cook time
Total time
Serves: 12 muffins
  • 300g quinoa (can use ½ white and ½ red)
  • 2 large bananas
  • 3 eggs, lightly beaten
  • 60gm butter, softened (or coconut oil)
  • 1 t baking soda
  • ¾ t salt
  • 2 T lemon juice or apple cider vinegar
  • 1 T vanilla essence
  • 2 T ground cinnamon
  • 4 T maple syrup
  • 8 T ground flaxseeds
  • ¾ c frozen or fresh blueberries (or other berries of your choice)
  1. Place the quinoa in a bowl with double the volume of water and leave to soak overnight or for a minimum of 8 hours. After soaking, drain the quinoa, rinse well and drain again.
  2. When you’re ready to cook, preheat the oven to fan 180C and line a 12-hole muffin tin with muffin liners.
  3. Peel and roughly chop the bananas and add to a food processor with the soaked quinoa and all the other ingredients except the blueberries, blend until smooth. Remove the processor blade and stir in the blueberries. Alternatively, mash the bananas and add to a bowl with the other ingredients. Mix by hand before stirring in the blueberries.
  4. Divide the batter among the paper cases, bake for 30-35 minutes until firm to the touch and slightly crunchy on top. Remove from the oven and leave to cool for a few minutes, transferring to a wire rack when they are just cool enough to handle.
  5. Serve warm or at room temperature, spread with butter and alongside some slices of cheese. The muffins will keep in a sealed container in the fridge for up to 5 days or they're suitable to freeze. Original recipe from the Hemsley cookbook.


By | 2019-07-01T14:22:37+12:00 June 30th, 2019|Uncategorized|0 Comments

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I'm a mother of 3 who's passionate about empowering and inspiring you that healthy food can taste amazing, and it's not hard to create.

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