From the healthy kitchen of Christine Denney, Chef at The Oaks at Ojai

Quinoa Blueberry Muffin

Oaks at Ojai Quinoa Blueberry Muffins Recipe, gluten and dairy free!

Need more recipes? Cookbooks are for sale at The Oaks of Ojai gift shop.

Ingredients

2 cups cooked quinoa

3 cups gluten-free flour mix (such as Bob’s Red Mill Gluten-Free All Purpose Baking Mix)

1 ½  tsp. baking powder

¼ cup agave ¾ cup almond milk

1 egg

1 tsp. vanilla extract

1 ½ cups blueberries


Directions

Mix flour and baking soda together in a small bowl. In a medium sized bowl, mix the quinoa gently with the agave, milk, egg and vanilla. Stir in the flour just until blended and then fold in the blueberries. Put ¼ cup mixture in each of 24 muffin cups and bake at 350 degrees approximately 20 minutes or until top of muffin springs back when touched.


Nutritional Information: per serving

Makes 2 dozen

Calories: 120 each

(These delicious healthy muffins are gluten and dairy-free!)

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