A healthy blueberry muffin packed with healthy plant-based protein. Vegan.
Prep Time10 minutesmins
Cook Time20 minutesmins
Course: Muffins
Cuisine: Vegan
Keyword: blueberry, chia, quinoa
Servings: 12muffins
Calories: 175kcal
Author: Trish Cowper | www.infinebalance.com
Ingredients
1-½cupscooked quinoaabout ½ cup dry quinoa and cooked according to package directions
1cupwhole wheat flour
1cupall-purpose flour
¾cupbrown sugar
1-½teaspoonsbaking powder
1teaspoonsalt
½teaspooncinnamon
2Tablespoonchia seeds
1Ener-G egg1-½ teaspoons Ener-G powder + 2 Tablespoons water
1cupnon-diary milklike almond or rice, use rice milk for nut-safe muffins
1teaspoonvanilla extract
1cupfresh 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.