Cooked too much quinoa and hate throwing it away? We have the perfect solution: Quinoa Blueberry Banana Breakfast Muffins!
Quinoa breakfast muffins are one of my favorite go-to recipes to incorporate leftover quinoa. Very easy to customize for diabetics and just really, really good.
Ingredients for 10 muffins:
2 ripe medium bananas
1/4 cup coconut oil
2 cups cooked quinoa
1 cup oat flour
1/4 cup coconut sugar (or 2 tsp zero calorie sweetener to reduce the amount of sugar in the recipe)
1 tbsp cinnamon
1.5 tsp baking powder
1/4 cup almond milk (add tablespoons of almond milk if batter is too thick or dry)
3/4 cup blueberries (frozen or raw)
Set oven to 350F.
Mix egg, banana and coconut oil together in bowl.
Then, add remaining ingredients except for the blueberries and mix thoroughly together using a spatula or hand mixer.
Toss in blueberries and mix with a spatula.
Pour the batter in muffin cups and bake for 20 minutes at 350F.
Approximate macros for 1 of 10 muffins:
144 calories, 16g carbs, 7g fat, 4g protein, 2g fiber, 3g sugar