Quinoa and I have had an interesting relationship since our introduction about 5 years ago. At first we were not friends. I had tried to like quinoa I really had but with my lack of knowledge our meetings always left me with a bitter taste in my mouth (literally).
A year or so later, quinoa and I met up in its hometown in South America, where they know how to treat it right and wow did we have a good time. When I got home I vowed to make the relationship work and after a lot of practice, finally learned to cook it properly with no more bitterness between us.
Since then I’ve been experimenting with all sorts of quinoa recipes from salads and bread to protein balls and fritters. When I saw quinoa muffins on A Fit and Spicy Life – my assigned blog for this month’s Secret Recipe Club – I new quinoa and I had another challenge ahead.
Being a fitness guru, Melissa, the author of A Fit and Spicy Life, had lots of pretty healthy recipes to choose from but having not ever baked anything sweet with quinoa I knew I had to give these a go.
The original recipe uses raisins instead of blueberries and the cacao was my addition because I felt like chocolate which seems to happen regularly around here at the moment. They’re also meant to have brown sugar in them but I changed it for a smaller amount of coconut sugar so Ollie could have them.
I think that might have been my mistake. They were a little bit lacking in sweetness unfortunately but that didn’t stop me eating three, yes three, for morning tea.
They freeze really well and aren’t too crumbly so make a good on-the-go snack. I will warn you though they aren’t like regular muffins. You can definitely tell that these are a healthy option and the texture is a little bit on the rubbery side but please don’t let that put you off. If you’re looking for a healthy, protein-packed tasty snack then you’re all set. Enjoy!
Ps – I was recently interviewed by Foody Direct as part of their Expert Interview Program. Check it out here.
- ¼ coconut oil, melted
- ½ cup coconut sugar
- ¾ cup full-cream milk
- 1 large free-range egg
- 1 tsp vanilla extract
- 2 cups of wholemeal flour
- 1 ½ tsp baking powder
- 2 tbsp cacao
- 1 tsp salt
- 2 cups of cooked quinoa
- ⅓ cup blueberries (fresh or frozen)
- Pre-heat oven to 160C fan-forced and line two 12-hole muffin tins with 16 cupcake liners.
- In a large bowl, whisk together the oil, coconut sugar, milk, egg, and vanilla.
- In a separate bowl combine the flour, baking powder, cacao and salt then stir the dry mixture into the wet mixture and until there are no dry parts.
- Stir in the quinoa and blueberries and divide the batter between the muffins tins.
- Cook for 25-30 minutes or until a cake tester inserted in the middle of one of the muffins comes out clean.