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These muffins are packed with healthy ingredients and make an excellent snack or breakfast!
Preheat oven to 350 F and spray or line two 12-count muffin tins (recipe will make roughly 20).
In a large bowl, combine quinoa, oats, flours, baking soda, salt, cinnamon, and brown sugar. Set aside.
In a medium bowl, combine coconut oil, yogurt, nonfat milk, eggs, applesauce, vanilla, and almond extract. Stir the wet mixture into the dry mixture and stir just until combined. Mix in blackberries and almonds.
Using a large scoop, fill muffin tins 2/3rds of the way full. Bake for 18-20 minutes. Remove pans from the oven and move muffins from the pans to a cooling rack. Store in an airtight container.
Note: Quinoa can be cooked ahead of time in a rice cooker following the same rules as cooking rice!
Source: Adapted from kneadtocook.com.
If you’re in the mood for something festive, these delicious muffins are sure to give you a gingerbread fix. Plus, they’re pretty healthy. But since no one likes to hear that around the holidays, we’ll keep that our little secret.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!