Quinoa Muffins

A perfect and healthy Quinoa muffin recipe for the entire family.

Ready Time
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Preparation
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Cooking
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Serves 10-12 Muffins

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Ready Time

-
Preparation

-
Cooking

10-12 Muffins
Serves

The goodness of whole foods, and sharing simple, nutritious ideas was the inspiration for The Brown Paper Bag.

Jacqueline is passionate about helping others learn to love nutritious food, be creative and understand how it can provide their body with energy.

“Living optimally is about finding the balance on a physical, emotional, mental and spiritual level, loving your body and feeling well nourished.”

Ingredients

GF : DF : SF : V: VG: PALEO

Makes 10-12 Muffins

Savoury option: Olives and Pesto

Sweet option: Sliced Banana

Soak the quinoa in water overnight and then rinse and drain for at least 20 minutes. When quinoa is soaked and rinsed, preheat oven to 160C and grease or line 1/2 cup muffin tins.
Mix the chia seeds with 1/2 cup water and set aside for 10 minutes to create a chia seed gel.
Combine the lemon juice and bi-carb soda in the Boss To Go™ first, this step is important to allow the bicarb and acid from lemon juice to react.
Once the mixture has settled add quinoa, coconut oil, sea salt and 1/2 cup water and blitz 60 seconds to combine.
Transfer mixture to a bowl and stir in the golden linseeds and chia gel.
Spoon the mixture into the muffin cases and top with your ingredients of choice.
Bake in the middle of oven for 45 minutes. Remove from oven and allow to cool.
Eat within 2-3 days or store in freezer and warm up when you need a quick snack or lovely nutritious addition to your meal.