Spring is finally happening and so are these Berry Almond Quinoa Muffins. What better way to celebrate the warming weather than with a light and fluffy muffin first thing in the morning. Better yet, how about a muffin that is gluten-free, sugar-free, oil-free and butter-free. These little buggers are so low in the bad stuff yet still full of sweet flavors that you'll have to do a double take. And if you like this recipe, you'll probably like these muffins and these muffins too. My mouth has been watering for something like this. These muffins are the perfect post-workout fuel topped with almond butter and a side of plain non-fat Greek yogurt. Bite into a berry and tart juices pop in your mouth. The berry blend I used was filled with blueberries, blackberries and raspberries. Not only are you filling your belly with whole-grain goodness, but you're also providing your immune system with an army of antioxidants that will fight for your health and fitness.
When it comes to muffins, recipes that slash calories and replace the not-so-good ingredients with whole grain healthier ones is the way to go. Who wouldn't want to eat a muffin without the guilt?! I know I do!
Berry Almond Quinoa Muffins
Makes 12 servings - prep time: 15 minutes - cook time: 15 min
- 3 cups Quinoa flour
- 2 mashed bananas
- 1 teaspoon kosher salt or sea salt
- 1 tablespoon baking powder
- 1 cup unsweetened Almond milk
- 1 teaspoon Almond extract
- 2 eggs
- 1 tablespoon flax meal
- 1 cup frozen berries (I used blueberries, blackberries and raspberries)
- 2 tablespoons artificial sweetener (I used Nectresse)
- Preheat oven to 350 degrees F.
- Line muffin tin or spray with cooking spray.
- Combine all ingredients in a large bowl; mix with a spoon
- Fill muffin tin with batter to just below the top of each muffin compartment.
- Bake for 15 minutes, until golden brown on top and knife comes out of center clean.