Nothing is better than a warm muffin on a chilly day, but the oversized, super sweetened versions in most coffee shops won't keep you satisfied and are sure to set you up for a sugar crash. These delicious quinoa muffins are packed full of protein so you can get all the deliciousness of a muffin without the empty calories. Make a batch tonight to enjoy all week, and add a spoon of almond butter for an extra-tasty treat. (Want more? Try these muffin recipes under 300 calories.)
Protein Quinoa Muffins
Makes 12 muffins
6 tablespoons chia seeds
1 cup + 2 tablespoons water
3 cups whole-wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
2 cups cooked quinoa
2 cups plant-based milk
1/4 cup coconut oil
- Preheat your oven to 350°F. You can also put muffin liners into a muffin pan, ready for the mixture later. Prepare the chia seeds by combining the chia seeds with the water in a small bowl. Set aside.
- Next, combine the flour, baking powder and baking soda in a large mixing bowl and stir together. Add in the cooked quinoa and gently combine with the flour mixture.
- Then, take another bowl and combine the milk with the coconut oil. As soon as the chia gel is ready, you can whisk it into this bowl also. Once you've finished whisking you can pour the bowl of wet ingredients in with the dry ingredients. Stir until just mixed, then scoop into the muffin liners and put them in the oven.
- Your muffins should take approximately 40 minutes to cook through, but if they need a little longer then it's fine to give them an extra 10 minutes or so. These are great to eat as they are but you can also slice them in half and add some butter or avocado for more flavor.
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