Quinoa Flour -
Quinoa Blueberry Muffins
Ingredients - makes approximately 16 muffins

2 cups Dowd & Rogers quinoa flour
2 cups oats - ground in a blender
1/2 cup coconut palm sugar
2 tsp baking powder
1 tsp salt
2 tbsp chia seeds
1/2 cup applesauce - unsweetened
3/4 cup milk (or rice milk)
2 eggs
1 tsp. vanilla extract
3/4 cup fresh blueberries
coconut chips (optional)

  1. Preheat oven to 350 degrees. Grease muffin tin - I spray a little coconut oil in each.
  2. In a medium bowl, mix quinoa, ground oats, sugar, baking powder, salt and chia seeds. In a small bowl, mix applesauce, milk, eggs and vanilla.
  3. Pour wet ingredients into the dry ingredients and stir to combine.
  4. Either fold in blueberries, but mixture will turn blue. Or if you do not want your mix to turn blue, pour a little dough into the muffin tin and drop a few blueberries into the mix, then drop more mix on top of the blueberries. then drop muffin mix on top of berries and top with more blueberries.
  5. Sprinkle some coconut flakes on top (optional)
  6. Bake the muffins for approximately 23-25 minutes.
Each muffin contains approximately 2 grams of protein and 3 grams of fiber!!