Blueberry & Quinoa Muffins

Blueberry Quinoa Muffin
 

These Blueberry & Quinoa mini cakes are perfect for a lunchbox snack as it’s packed with wholegrains and naturally sweetened with dates and honey.

Ideal for toddlers 1yo+

Serves 6

YOU WILL NEED

  • 1/3 cup uncooked quinoa

  • 1/2 cup flour

  • 1/4 cup medjool dates

  • 1/2 cup blueberries

  • 2/3 cup milk

  • 1 egg

  • 3 tbsp honey (can be replaced by maple syrup)

  • 1/2 tsp vanilla extract

  • 2 tbsp coconut oil

METHOD

  • Preheat the oven to 180 degrees.

  • Mix quinoa and milk together in a pot and bring to a boil over high heat. Turn down the heat and cover. Cook the quinoa until the milk is absorbed and leave to cool.

  • Melt the coconut oil and honey together, add the egg and stir.

  • Add the vanilla extract and a pinch of salt and add the quinoa once cooled.

  • Add the chopped dates and blueberries into the mix.

  • Sift flour into the mixture to make a batter.

  • Pour the batter into your muffin trays and bake until golden for 15-20 minutes, leave to cool and enjoy!

 
Jessica tranRecipes