Skinny Blueberry Muffins with Quinoa+ Chia

These skinny blueberry muffins are packed full of goodness + vegan too! Quinoa and Chia add fiber and healthy plant-based protein.

Here is a healthy little muffin to go with your weekend coffee. These quinoa muffins are vegan, nearly fat-free and packed with protein from chia seeds and quinoa.  Next time you are cooking quinoa for dinner make some extra.

Don’t let these pretty quinoa muffins fool you.. they are packed with nutrients, fiber and protein. Great for breakfast and easy to grab on the way out the door.

Vegan Egg Replacements for Baking

I used Ener-G egg replacers in this recipe.  This is a product that helps bind the way eggs do in baked goods. It’s dairy, soy and gluten-free. Basically just starch that you mix with water.  

If you don’t have Ener-G egg replacers other vegan egg substitutes would work too. try mashed banana or ground flax mixed with water. See this post for a list of vegan egg substitutes and quantities. Of course, you could just use one large egg if you wanted.

Flax eggs are typically my go-to. In this recipe, I used the Ener-G for their neutral flavour. Bananas would add a distinct flavour I didn’t want.

Ground flaxseed would work the same

1 T Ground Flaxseed + 3 T Warm Water = 1 large egg

If you go this route, let the ground flax and water mixture sit for a few minutes while you get the rest of the ingredients together. After a few minutes, you should see the mixture thicken and become gel-like.

0 from 0 votes

Skinny Blueberry Muffins with Quinoa + Chia Seeds

A healthy blueberry muffin packed with healthy plant-based protein. Vegan.

Prep Time10 mins

Cook Time20 mins

Servings: 12 muffins

Calories: 175kcal

Ingredients

• 1-1/2 cups cooked quinoa about 1/2 cup dry quinoa and cooked according to package directions
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 3/4 cup brown sugar
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 Tablespoon chia seeds
• 1 Ener-G egg 1-1/2 teaspoons Ener-G powder + 2 Tablespoons water
• 1 cup non-diary milk like almond or rice, use rice milk for nut-safe muffins
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries

Instructions

• Preheat oven to 350 degrees.
• Prepare muffin tin (I used parchment paper liners, no need to oil the tin if using liners).
• In a large bowl combine cooked quinoa with dry ingredients (flour through chia seeds)
• In a small bowl, prepare Ener-G egg by mixing the dry Ener-G powder with 2 tablespoons water under very smooth. To this, add non-diary milk and vanilla. Mix to combine.
• Add wet ingredients to dry ingredients and stir until just combined. Add blueberries and carefully fold these in.
• Evenly divide batter into 12 muffin cups. Bake 22-25 minutes or until tester comes out clean.

Notes

Use fresh or frozen blueberries. They are interchangeble.  Frozen is an economical option off season. I like frozen wild blueberries best.

Egg replacement – I use Energ-C Eggs – in this recipe. You can also use 1 tablespoon ground flaxseed with 3 tablespoon water. Mix the ground flax with the water and let stand for a few minutes to thicken up before adding the rest of the recipe.

I leave my frozen blueberries frozen when I bake with them, otherwise these little muffins will turn out blueish-greenish-purple from the juice.

Trish Cowper | www.infinebalance.com

Tried this recipe?Mention @infinebalance or tag #infinebalance!

More vegan baking:

Banana muffins with dates

Blueberry Citrus Loaf

Coconut & Pineapple Muffins

Trish

Hi, I’m Trish. I share quick and healthy recipes designed to get you through your busy days, balanced with a generous serving of sweet and decadent treats for weekends and special occasions. You will find vegan, gluten-free and plant-based recipes here too. Thanks for visiting!