Berry, Quinoa & Almond Muffins

Breakfast, Snacks & Treats, Vegetarian, Gluten Free
1 hr 30 mins 
Serves 12 
Gluten Free 
Vegetarian 
Dairy free 
These muffins are perfect for breakfast or for afternoon tea with a cuppa. The combination of quinoa and almond meal works perfectly in place of flour, making these muffins gluten free.

I always use extra virgin olive oil in my baking and this is not only safe but really good for you! The phytochemicals are remarkably stable and so you'll still benefit from the nutrition found in the fresh oil. Combined with the veggies, fruit and nuts, and only a little sugar, these muffins are infinitely healthier than most café versions. They're a good source of fibre and protein, and have less than 20g of carbohydrate.

Cook the quinoa ahead of time and keep in the fridge to reduce the overall time to make the muffins. 

For those following my Get Lean program, blocks per serve: 1 PLANT, 1 CARB, 1 FAT

Thanks to Cobram Estate for this recipe. 
PER SERVE: Energy 1140kJ, Protein 7g, Fat 18g (saturated 2g, polyunsaturated 4g, monounsaturated 11g), Carbohydrate 19g (total sugars 14g, of which added sugar 6g), Fibre 4g

INGREDIENTS

1 tsp ground cinnamon
2 cups frozen mixed berries
2 tsp vanilla extract
½ cup coarsely grated carrot
½ cup coarsely grated zucchini
¼ cup sultanas
3 large free range or organic eggs, lightly beaten
½ cup quinoa (about 1 ½ cups cooked quinoa)
½ cup brown sugar
½ cup dry roasted natural almonds, roughly chopped
150g almond meal
¼ cup Cobram Estate Light extra virgin olive oil
1 tb chia seeds
2 tsp gluten free baking powder

METHOD

Step 1

Put quinoa in a small saucepan and add 250ml warm water. Bring to the boil, cover with lid and reduce heat to low. Cook for 10 minutes. Remove from heat and set aside with lid on for 5 minutes. Transfer to a large bowl and refrigerate for 30 minutes or until at room temperature.

Step 2

Preheat oven to 180°C. Line a 12 hole, 1/3 cup capacity muffin tin with paper cases.

Step 3

Put almond meal, extra virgin olive oil, eggs and vanilla in a large bowl and whisk to combine. Stir in carrot, zucchini, sugar, sultanas and chia seeds. Sift in cinnamon and baking powder. Stir in cooled quinoa.

Step 4

Divide mixture between prepared holes and top with berries and almonds. Bake for 30-minutes or until light golden and cooked through when tested with a skewer. Allow to cool for 5 minutes before removing from tin and transferring to a wire rack to cool completely.