Chia Quinoa Muffins

 

The Fox often needs to have options for breakfast, otherwise he is likely to have a meltdown (assuming he didn’t get enough sleep and doesn’t have something delicious offered to him). He tends to like muffins if they are “dry” (as opposed to, say, these moist chocolate protein muffins), so I decided to try these chia quinoa muffins. 

I used 2 cups of white whole wheat flour instead of a mixture of white and whole wheat. I liked these muffins, but must admit that they were a bit bland – they were best spread with butter or jam. They placated the Fox, though, so that’s a win! 

2 cups cooked quinoa

1 cup whole wheat flour 

1 cup all-purpose flour 

1 ½ tsp. baking powder 

1 tsp. salt (I would use ½ tsp. next time) 

2 Tbsp. chia seeds 

¾ cup unsweetened almond milk 

1 egg 

¼ cup lactose-free plain Greek yogurt 

1/3 cup honey 

1 tsp. vanilla extract 

Preheat oven to 350 °F. Grease a muffin tin and set aside. 

If you haven’t done so already, cook quinoa according to package directions and let cool for at least 5 minutes. 

In medium bowl, combine quinoa, flours, baking powder, salt and chia seeds. 

In a smaller bowl, whisk together milk, egg, yogurt, honey and vanilla extract. Slowly add to quinoa mixture and stir until just combined. 

Divide mixture evenly among muffin cups and bake for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let cool until warm or at room temperature.