Download!Download Point responsive WP Theme for FREE!

Protein Packed Breakfast Muffin [Recipe]

Grab and go protein muffin that is not going to send you into a sugar rush and ultimate crash.

Muffins are easy to grab with a piece of fruit for a great breakfast or mid-day snack.  Problem is most muffins are loaded with sugar and numerous processed ingredients.  If you like to make your own healthy muffins (or loaf) here is a plant based muffin recipe that is low-sugar, high-protein, and even higher flavor.

The trick is quinoa.  Quinoa is a seed originating in South America dating back thousands of years to the Incas.  Commonly it is classified as a grain for use but it has nearly twice as much fiber as grain.  Quinoa’s must exciting benefit is that it is a complete protein containing all nine essential amino acids.  Additionally it contains: Iron, Lysine, B2, Magnesium and Manganese.

Nutritional lesson over, here is the recipe.  Share what you think of it.

Quinoa Protein Muffins:

  1. Preheat oven to 350 F.  Mix together all dry ingredients (except dry berries / walnuts).  Mix together all the wet ingredients (except quinoa) and add to the dry mix.  Stir gently until moist.  Fold in the quinoa (berries/walnut).
  2. Fill the Silicone Baking Cups  (Silicone Muffin Pans or Silicone Loaf Pan ) to the top. (paper liners tend to stick)  The silicone cups will hold up on a flat cookie sheet, too.
  3. Bake for 22 – 24 minutes for standard muffins, 35 – 40 minutes for large muffins, and 50 – 60 minutes for a loaf.  Bake until a knife inserted in the center comes out clean.  Let cool about 10 minutes before popping out of silicon baking molds.
  4. Makes 12 standard muffins or 1- 8″x4″ loaf
** can substitute banana
Inspired by Forks Over Knives – The Cookbook: Over 300 Recipes

Featured Image