If you’re looking for a healthier version of a muffin, these are perfect. I found them on the fun Food Addict and Fitness Fanatic‘s blog. The quinoa adds a little bit of extra protein to keep you satisfied longer than regular, sugary muffins do. To make these muffins gluten free, use gluten free oats.
1.5 C of oats ground into flour in food processor
1/4 C Dry Quinoa
1 Ripe Banana Mashed
1/4 C of Agave Nectar or Honey
1/2 C of Unsweetened Applesauce
1/2 C Non Fat Plain Greek Yogurt
3 Tbsp Stevia (Separated into 1 Tbsp and 2 Tbsp)
1/2 tsp Vanilla Extract
2 tsp Baking Powder
1 tsp Baking Soda
2 Egg Whites
1.25 C Blueberries (fresh or frozen)
Preheat oven to 350
Boil 1/4 C of quinoa in 1/2 C of water with 2 Tbsp of stevia and a few shakes of cinnamon until all water is absorbed. This is a smaller amount of water than you might normally use so it will boil quickly! Remove from heat once absorbed and set aside. (I actually had to do this twice because the first time I walked away and came back to black quinoa, burnt to a crisp!)
Mash banana, mix in all other ingredients but blueberries. Add in blueberries, pour into 6 jumbo muffin tins, sprayed with coconut/vegetable oil.
Bake for 20-23 minutes until toothpick comes clean.
Enjoy these muffins!
Source: Food Addict and Fitness Fanatic
Image Source: Mr.TinDC