Wholesome Berry Quinoa Muffins

Muffins have never been my cup of tea until I stumbled over this recipe of Bon Appetit. I adapted the recipe so it is suitable for Fructose Malabsorbation sufferers like me. I really like the crispy texture of the muffins because of the quinoa. And they are super healthy and make the perfect breakfast or snack for your next picnic. 

Did I mention that there is no sugar in the muffins?! I used rice syrup instead and sweet and tasty berries. You won’t miss the sugar and that’s why I think we can call the muffins healthy and wholesome.

Wholesome Quinoa Berry Muffins

These awesome Quinoa Berry Muffins will become your favourite snack!

Servings: 12 Muffins
  • 100 gram Quinoa
  • 160 gram flour
  • 1 tsp baking powder
  • 2 tsp grounded cinnamon
  • 2 very ripe bananas
  • 50-80 gram rice syrup (depending on how sweet you like it)
  • 1 free range egg
  • 1 tsp vanilla extract
  • 200 gram berries (blueberries and raspberries)
  • 100 ml olive oil
  • 1 tsp salt
  • rice syrup for topping
  • oil for baking tray
  1. Cook quinoa according to packet instructions. Cover and let steam for 10 minutes. Pour off the condensed water and let cool. Set aside 1/3 of the cooked quinoa for topping the muffins.

  2. Preheat oven to 300°C. If you don't have a non-stick muffin pan coat your muffin pan with oil. 

  3. Mix flour, baking powder, cinnamon and 1 salt in a bowl.

  4. Mash the bananas, rice syrup in another bowl with a potato masher or fork, you have a smooth banana mash. Add egg and continue to mash until combined and stir in olive oil and vanilla.

  5. Now gently mix banana mash into your dry ingredients. Add the berries and 2/3 of your quinoa. Divide batter among the muffin pan. Mix together the rest of the leftover quinoa and 2-3 tsp of rice syrup and sprinkle over muffins. 

  6. Bake for 30 - 40 minutes. Muffins should be golden brown, crispy on top and a wooden tester should come out clean. Let them cool down and serve them with cream cheese

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