Buckwheat and Quinoa Blueberry Muffins

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Dessert, Snack
12
Author: Donna Hay
Homemade Blueberry Muffins for Breakfast

Equipment

Ingredients

  • ½ cup quinoa flakes (plus extra for sprinkling)
  • ½ cup milk
  • 1 cup wholemeal spelt flour
  • 1 cup buckwheat flour
  • 3 tsp baking powder
  • ½ tsp ground cinnamon
  • ¼ cup coconut sugar (plus extra for sprinkling)
  • 1 tsp vanilla extract
  • 1 large egg
  • ¾ cup vegetable, nut, or coconut oil
  • ¾ cup maple syrup
  • 2 cups fresh or frozen blueberries

Instructions

  • Preheat oven to 350°F. Line 12 x ¼-cup-capacity muffin tins with paper cases and set aside.
  • Place ½ cup quinoa flakes and ½ cup milk in a large bowl, mix to combine and allow to soak for 20 minutes.
  • Add 1 cup spelt flour, 1 cup buckwheat flour, 3 teaspoons baking powder, ½ teaspoon ground cinnamon, ¼ cup coconut sugar, 1 teaspoon vanilla extract, 1 egg, ¾ cup oil and ¾ cup maple syrup and mix to combine.
  • Spoon the mixture into the cases and sprinkle with extra quinoa flakes and sugar.
  • Bake for 20 - 25 minutes or until just cooked when tested with a skewer.
  • Allow to cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
  • Store muffins in an airtight container for up to 3 days or wrap individually and freeze for up to 2 months.
Nutrition Facts
Buckwheat and Quinoa Blueberry Muffins
Amount Per Serving
Calories 300 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Cholesterol 14mg5%
Sodium 21mg1%
Potassium 268mg8%
Carbohydrates 39g13%
Fiber 3g13%
Sugar 18g20%
Protein 4g8%
Calcium 97mg10%
Vitamin C 2mg2%
Vitamin A 52IU1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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