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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3 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.

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