Wonder-Berry Quinoa Muffins

Wonder-Berry Quinoa Muffins
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 159.1
  • Total Fat: 5.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 54.5 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 4.8 g

View full nutritional breakdown of Wonder-Berry Quinoa Muffins calories by ingredient
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Introduction

A little experiment that turned out for the better. These berry-filled quinoa muffins were created as a way to use up a container of cooked quinoa that had been sitting in my fridge for a few days. I wanted something healthy but all the recipes on Pinterest called for quinoa flakes or flour - so off I went. These muffins are large and filling - they would make a great breakfast on the go or an afternoon snack to curb the munchies. Would be worth trying with your favourite bulk foods mixed in - chocolate chips, craisons, banana chips - any mixture will likely be delicious and guilt free! Just less than 160 calories per muffin - Enjoy! A little experiment that turned out for the better. These berry-filled quinoa muffins were created as a way to use up a container of cooked quinoa that had been sitting in my fridge for a few days. I wanted something healthy but all the recipes on Pinterest called for quinoa flakes or flour - so off I went. These muffins are large and filling - they would make a great breakfast on the go or an afternoon snack to curb the munchies. Would be worth trying with your favourite bulk foods mixed in - chocolate chips, craisons, banana chips - any mixture will likely be delicious and guilt free! Just less than 160 calories per muffin - Enjoy!
Number of Servings: 24

Ingredients

    3 cups (tightly packed) Cooked (and cooled) Quinoa
    6 Egg Whites
    1/4 cup All Natural Honey
    1 tsp Baking Powder
    Pinch of Salt
    1/4 cup Coconut flakes (unsweetened)
    1/4 cup Sliced Almonds
    2 cups Frozen Berries (I prefer the Radar Farm mix from Costco)

Directions

Serving Size: makes 24 large muffins

Heat over to 350 degrees.
Line muffin trays with paper cups.

In a large bowl combine your fully cooled quinoa (refrigerated is even better) with egg whites and honey. Mix until fully blended. It will start to look more like a typical muffin batter quite quickly. Add the baking powder and a pinch of salt and again mix thoroughly. Then throw in your favourite bulk foods -I used coconut flakes and sliced almonds but anything would work - and once fully mixed add two cups of frozen berries. Fold the berries in and let the mixture sit for about five minutes - it will be a little frothy from the egg whites so this rest time is important.

Use a large spoon to scoop the batter into the muffin cups. I filled mine up to the top and pressed the mix in quite firmly (they will not expand). Toss into the oven and don't forget to set the timer. Check at 30 minute mark - most likely they will need closer to 40 minutes depending on your add-ins and oven temperature.

Let cool and enjoy!

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