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:
- 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).
- 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.
- 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.
- Makes 12 standard muffins or 1- 8″x4″ loaf
** can substitute banana