Quinoa Pom Blueberry Muffins Recipe

Name: Quinoa Pom Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Whole Wheat Flour; 1/2 cups Rolled Oats; 1 teaspoon Ground Cinnamon; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1/4 teaspoons Fine Grain Sea Salt (regular Salt Works Too); 1 Tablespoon Ground Flaxseed; 1-1/2 cup Fresh Or Frozen Blueberries; 1/2 cups Chopped Walnuts; 2 cups Cooked Quinoa; 1/2 cups Unsweetened Applesauce; 1/2 cups Agave Nectar (or Granulated Sugar Or Splenda); 1/4 cups Dark Brown Sugar (packed); 1/2 cups Pom Wonderful Juice; Turbinado Sugar, If Desired

Servings: persons

2 cups Whole Wheat Flour
1/2 cups Rolled Oats
1 teaspoon Ground Cinnamon
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/4 teaspoons Fine Grain Sea Salt (regular Salt Works Too)
1 Tablespoon Ground Flaxseed
1-1/2 cup Fresh Or Frozen Blueberries
1/2 cups Chopped Walnuts
2 cups Cooked Quinoa
1/2 cups Unsweetened Applesauce
1/2 cups Agave Nectar (or Granulated Sugar Or Splenda)
1/4 cups Dark Brown Sugar (packed)
1/2 cups Pom Wonderful Juice
Turbinado Sugar, If Desired

1
1. Preheat oven to 375F and lightly grease (24) muffin tins (I used canola spray).
2
2. In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Mix ground flaxseeds in as well. Add in the blueberries and walnuts, and toss them to coat. Set aside.
3
3. In a separate bowl, combine the cooked quinoa, apple sauce, Splenda/sugar/agave, brown sugar, and POM Wonderful juice. Once the mixture is well-mixed, pour wet ingredients into the bowl of dry, using a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form (mix it as little as possible). Distribute the mixture evenly between your prepared tins, and sprinkle with about 1/2 teaspoon turbinado sugar per muffin, if desired.
4
4. Bake for 18-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.
5
I like to freeze my muffins and reheat for 20-30 seconds before eating.

451

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 15 ingredients. The key ingredients include: 2 cups Whole Wheat Flour, 1/2 cups Rolled Oats, 1 teaspoon Ground Cinnamon, 2 teaspoons Baking Powder, and more.

Yes, Quinoa Pom Blueberry Muffins 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 Pom Blueberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions