Quinoa Oatmeal Muffins With Blackberries And Almond

Name: Quinoa Oatmeal Muffins With Blackberries And Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Quinoa, Cooked; 3/4 cups Oats (old Fashioned Or Quick Cooking Will Work); 1/2 cups Flour; 1/2 cups White Whole Wheat OR Whole Wheat Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Salt; 2 teaspoons Cinnamon; 1/4 cups Brown Sugar; 1/3 cups Coconut Oil, Melted; 1/2 cups Non Fat Plain Or Vanilla Greek Yogurt; 1/3 cups Non-fat Milk; 2 whole Eggs; 1/2 cups Unsweetened Applesauce; 1 teaspoon Vanilla; 1 teaspoon Almond Extract; 1 cup Fresh Blackberries; 1/2 cups Sliced Almonds

Servings: persons

1 cup Quinoa, Cooked
3/4 cups Oats (old Fashioned Or Quick Cooking Will Work)
1/2 cups Flour
1/2 cups White Whole Wheat OR Whole Wheat Flour
1 teaspoon Baking Soda
1/2 teaspoons Salt
2 teaspoons Cinnamon
1/4 cups Brown Sugar
1/3 cups Coconut Oil, Melted
1/2 cups Non Fat Plain Or Vanilla Greek Yogurt
1/3 cups Non-fat Milk
2 whole Eggs
1/2 cups Unsweetened Applesauce
1 teaspoon Vanilla
1 teaspoon Almond Extract
1 cup Fresh Blackberries
1/2 cups Sliced Almonds

1
Preheat oven to 350 F and spray or line two 12-count muffin tins (recipe will make roughly 20).
2
In a large bowl, combine quinoa, oats, flours, baking soda, salt, cinnamon, and brown sugar. Set aside.
3
In a medium bowl, combine coconut oil, yogurt, nonfat milk, eggs, applesauce, vanilla, and almond extract. Stir the wet mixture into the dry mixture and stir just until combined. Mix in blackberries and almonds.
4
Using a large scoop, fill muffin tins 2/3rds of the way full. Bake for 18-20 minutes. Remove pans from the oven and move muffins from the pans to a cooling rack. Store in an airtight container.
5
Note: Quinoa can be cooked ahead of time in a rice cooker following the same rules as cooking rice!
6
Source: Adapted from kneadtocook.com.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup Quinoa, Cooked, 3/4 cups Oats (old Fashioned Or Quick Cooking Will Work), 1/2 cups Flour, 1/2 cups White Whole Wheat OR Whole Wheat Flour, and more.

Yes, Quinoa Oatmeal Muffins With Blackberries And Almonds falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Quinoa Oatmeal Muffins With Blackberries And Almonds

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions