Quinoa POM Blueberry Muffins

1. Preheat oven to 375F and lightly grease (24) muffin tins (I used canola spray).
2. In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Mix ground flaxseeds in as well. Add in the blueberries and walnuts, and toss them to coat. Set aside.
3. In a separate bowl, combine the cooked quinoa, apple sauce, Splenda/sugar/agave, brown sugar, and POM Wonderful juice. Once the mixture is well-mixed, pour wet ingredients into the bowl of dry, using a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form (mix it as little as possible). Distribute the mixture evenly between your prepared tins, and sprinkle with about 1/2 teaspoon turbinado sugar per muffin, if desired.
4. Bake for 18-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.

I like to freeze my muffins and reheat for 20-30 seconds before eating.