DESCRIPTION OF CHIA QUINOA POWER MUFFINS
Chia Quinoa Power Muffins combine the nutritional powerhouse of quinoa and chia seeds into a deliciously moist morning treat. These muffins are not only a great way to start your day but also perfect as a wholesome snack. With a hint of vanilla and the natural sweetness of honey, these muffins are sure to be a hit for those seeking a healthier option without sacrificing flavour.
RECIPE CATEGORY
- Breakfast, Snack
SERVING SIZE
- Serves 15
CUISINE
- American, Health-conscious
PREPARATION/TECHNIQUES
- Bake
OCCASION/HOLIDAY
- Health and Wellness, Morning Meetings, Weekend Brunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, High Fibre, Low Fat, Vegetarian
DISH TYPE
- Muffin
INGREDIENTS FOR CHIA QUINOA POWER MUFFINS
- 2 cups cooked quinoa
- 1/4 cup plain Greek yogurt
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 2 Tbsp chia seeds
- 3/4 cup unsweetened almond milk
- 1 egg
- 1/3 cup honey
- 1 tsp vanilla extract
FULL NUTRITIONAL INFORMATION
- Calories: Approximately 180 per serving
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 15mg
- Sodium: 200mg
- Carbohydrates: 33g
- Fiber: 4g
- Sugars: 9g
- Protein: 5g
PREPARATION FOR CHIA QUINOA POWER MUFFINS
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
- Mix dry ingredients: In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, salt, and chia seeds.
- Combine wet ingredients: In another bowl, stir together cooked quinoa, Greek yoghurt, almond milk, beaten egg, honey, and vanilla extract until well blended.
- Combine mixtures: Add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Fill muffin tins: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
PREP TIME
- 15 minutes
COOKING TIME
- 25 minutes
TIPS FOR CHIA QUINOA POWER MUFFINS
- For a gluten-free version, substitute gluten-free all-purpose flour for the wheat flour.
- Enhance the flavour by adding a pinch of cinnamon or nutmeg to the dry ingredients.
VARIATIONS
- Blueberry Lemon: Add 1 cup of fresh blueberries and 1 tbsp of lemon zest to the batter for a fruity twist.
- Nutty Banana: Incorporate 1/2 cup of chopped nuts and 1 mashed banana for extra texture and flavour.
PREPPING AND STORAGE GUIDE FOR CHIA QUINOA POWER MUFFINS
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze the muffins for up to 3 months.
Enjoy these Chia Quinoa Power Muffins as a part of a balanced breakfast or as a nourishing snack on the go!