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Savory Sweet Quinoa Muffins

Prep time 15 min
Cook time 15 min
Total time 30 min

Prep time 15 min
Cook time 15 min
Total time 30 min

About

Here’s a hearty mini-muffin that’s great to serve with dinner, brunch or to enjoy as a snack. I considered naming these Kitchen Sink Muffins, since I filled it with so many flavorful additions…everything but the kitchen sink :-)

The flavors here are savory and sweet, with salty bacon, fresh herbs, spiced apples and cheesy nutritional yeast. Cooked quinoa adds texture and heartiness that make these little muffins really enjoyable!


Serves 48
For the Spiced Apple

1 teaspoon coconut oil

1 apple, seeded and diced

¼ teaspoon ground cinnamon

sprinkle of  sea salt

For the Muffins

1 cup cooked quinoa

1½ teaspoons baking soda

½ teaspoon sea salt

4 omega-3 eggs

1 cup coconut milk, canned and full fat

¼ cup coconut oil, melted over low heat

¼ teaspoon Liquid Stevia

1 cup shredded zucchini, drained

2 tablespoons chives, minced

2 stripes cooked bacon, minced


Directions
1

Preheat the oven to 350°F and line 48 mini muffin cups with liners and lightly coat with coconut oil. Set aside.

2

For the Spiced Apple: In a small skillet over medium heat, combine the coconut oil, apple, cinnamon and salt. Sauté until tender and fragrant, about 5 minutes. Remove from heat.

3

Combine the almond flour, nutritional yeast, coconut flour, quinoa, baking soda and salt in a medium bowl and set aside. Combine the eggs, coconut milk, vinegar, melted coconut oil and stevia in a large bowl. Mix well, then add the dry ingredients. Mix until fully combined. Fold in the spiced apple, zucchini, chives, and bacon.

4

Fill 48 mini muffin cups and bake for 15 minutes, or until golden and set.

5

Let the pan cool for 5 minutes. Transfer the muffins to a wire rack. Enjoy!


Nutrition

Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —


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