I don’t know about you, but I like to keep things simple in the morning. Although I clearly love to cook, I don’t wake up wanting to get my Betty Crocker on. (Much to my boys regret. They would eat pancakes Every. Single. Day.)
None of my children eat cereal and I don’t buy Pop Tarts. This means I’ve got to do some planning if I don’t want to spend the hours which are meant to be devoted to snuggling and drinking coffee in the kitchen. (And people, Skye gets up by 5am every day regardless of what time she goes to bed so I really need that coffee time.)
One thing that works well for us is muffins. All three will eat them and no one will fuss.
These Chocolate Chip Quinoa muffins are ones we make often. They are great on the go too – as long as the weather isn’t warm.
Chocolate Chip Quinoa Muffins
- 3 cups all purpose gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup cooked quinoa
- 1 cup coconut palm sugar
- 1/3 cup maple syrup or agave nectar
- ½ cup applesauce
- 3 tablespoons coconut oil melted
- 1 cup milk of choice at room temperature
- 1 cup soy or low fat plain yogurt
- 2 flax or room temperature eggs
- 1 ½ teaspoon vanilla extract
- 1 cup chocolate chips
- Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper baking cups. Spray lightly with olive oil spray. If using flax eggs, combine 2 tablespoons ground flax seeds plus 6 tablespoons warm water.
- In a large bowl, sift together flour, baking powder and sea salt. Stir in cooked quinoa.
- In a separate bowl whisk together coconut palm sugar, maple syrup, apple sauce, melted coconut oil, milk, yogurt, (flax) eggs and vanilla extract. Add wet ingredient to the dry ingredients and stir until just combined. Stir in chocolate chips.
- Using a measuring spoon or ice cream scoop, fill the muffin cups. Bake until golden brown, about 30 to 35 minutes. Let cool in the pan on a rack for 20 minutes. Separate tops with a knife if necessary. Invert and remove muffins from the pan.
Recipe NotesServings 12, Calories 218, Fat 8.8g, Carbohydrates 30.9g, Protein 4.5g, Cholesterol 32mg, Sodium 157mg, Potassium 232mg, Fiber .9g, Sugars 18.8g
If you are gluten free, I do recommend freezing them and reheating in the oven when you are ready to eat. Gluten free baked goods just don’t keep like conventional ones.