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 powder 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!)

Share this:

7 Comments

Jean k

I used brown rice flour, but the batter was crumbly and too dry…..any suggestions? I’m going to add a bit more almond milk and try again.Thank You!

Reply
christine denney

Hi Jean,

Rice flour is very absorbent which is why I recommend the blend of flours. So, you can try upping the liquid, but I think my first try would be to decrease the rice flour by 1/4-1/2 cup. I would start by decreasing 1/2 cup. If the batter seems too wet, you can gently fold more in. I’ve also made these with a few tablespoons of olive oil and a teaspoon of lemon zest for a little different flavor.

Let me know how your next batch works out! All the best, Christine

Reply
Jean

Thanks, Christine, I’m going to try today. I appreciate the quick response and love your cuisine.

Reply
Alicia Hill

Hi,
Do I use 1 1/2 tsp baking soda or baking powder — your recipe has both, Thanks, Alicia

Reply
Joyce Fehr

will not try this recipe again -:( its more of a biscuit – didn’t rise at all. Not sure if I was to use baking soda or powder, used an additional egg but still dry. will keep searching for a good recipe

Reply
Jean T

I just made these for the 3rd time in as many months. Used the gluten free flour mix in the recipe, 1 egg, and 1.5tsp baking powder, they rose nicely. Even when they’re not perfect I look forward to having one for b’fast with coffee and fruit,….gets me into the Oaks zone…

Reply
Chrustine

Thanks for the update, Jean! We’re always happy to hear from our guests especially when it’s about success through mindfulness. Taking care of ourselves first is so important. All the best and, by the way, when can we look forward to seeing you again? Christine

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *