Easy and wholesome gluten free muffins made with quinoa flakes and almond flour and studded with juicy blueberries!

One of the great joys of kitchen experiments is discovering a new ingredient and figuring out how to use it. For example, a few months ago I had no idea “quinoa flakes” even existed! Now today, I’m sharing with you Gluten Free Blueberry Quinoa Muffins. If you’ve never tried quinoa flakes, they have a similar texture to quick oats, but are lighter and softer, and they provide today’s muffin recipe with a hearty, rustic texture. The quinoa’s earthy flavor is balanced with the sweet addition of honey and seasonal, juicy blueberries. These muffins are wholesome and nutritious, but are also a delicious ode to the classic blueberry muffin.
Between the quinoa, almond flour, almond butter, Greek yogurt, and eggs, these gluten free blueberry muffins pack in a decent amount of protein. Smeared with extra almond butter or topped with extra yogurt, these make a filling snack or quick and easy breakfast. They’re a great way to use up blueberries, if you have multiple overripe pints in your fridge.
A few notes on the ingredients: Thanks to the quinoa flakes and almond flour, these muffins are gluten free. They do use yogurt and eggs, but there are vegan options noted for making these vegan as well! The vegan version is denser because of the flax eggs but still delicious! Quinoa flakes can be found at some well-stocked superstores or online. If you have a Natural Grocers where you live, they carry quinoa flakes; that is where I purchase mine. If blueberries aren’t in season where you are, you can use frozen blueberries or substitute raspberries or a berry of similar size. I use apple butter in this recipe because I like the additional spiced flavor. Apple butter also provides a bit of extra sweetener as the recipe only calls for ¼ cup of honey. Applesauce can be subbed in a pinch, however!
These quinoa muffins are very easy to make, and a batch can be whipped up quickly for breakfasts or snacks. The dry ingredients are mixed together. Then the wet ingredients are whisked together separately and poured over the dry ingredients. The blueberries are stirred in, and then the batter is divided into liners or silicone muffins cups. (I highly recommend a silicone muffin tray for easy clean up! It also cuts down on cost because you don’t have to continue buying liners.) The muffins are baked. Leave in the tray until cool enough to handle as the muffins crumble fairly easily when hot. The pieces are still tasty, though, if you just can’t wait!
These gluten free blueberry muffins make an excellent breakfast or simple snack. They’re easily packable to take on the go. They freeze well if you want to make your batch last; thaw them one at a time at your leisure. You can microwave for approximately 30-seconds whenever a muffin-craving hits. Celebrate blueberry season while it lasts with these wholesome gluten free blueberry quinoa muffins; they’ll help you savor summer’s sweetness and will provide lasting energy for all your summer adventures!

Don't have quinoa flakes but love gluten free muffins?! Try these blueberry-rhubarb muffins or these sweet potato-almond butter muffins. Both are gluten free and vegan!
GLUTEN FREE BLUEBERRY QUINOA MUFFINS (GF, DF, VG, SD)(V option)
Yield: 14 muffins
What You'll Need:
2 cups quinoa flakes
½ cup almond flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
¾ cup Greek style yogurt of choice, vegan if desired
¼ cup runny almond butter
¼ cup smooth apple butter
¼ cup honey*
2 eggs**
2 tablespoons almond milk***
1 teaspoon almond extract
Generous cup of fresh blueberries *For vegan version, sub agave or maple syrup **For vegan version, sub 1/4 cup ground flaxseed soaked in 6 tablespoons of water until gel forms. ***For vegan version, increase almond milk to ¼ cup.
How To Make it
1. Preheat the oven to 350 degrees. In a large bowl, stir together quinoa flakes, almond flour, baking powder, baking soda, salt, and cinnamon.
2. In a separate medium bowl, whisk together yogurt, almond butter, apple butter, honey, eggs, milk, and almond extract.
3. Pour the wet ingredients over the dry ingredients and stir until well combined, then stir in the blueberries.
4. Divide the batter evenly into silicone muffin trays, or into muffin pans prepared with liners. My batches have consistently made 14 muffins using approximately a ¼ cup of batter per muffin. Bake for 22-25 minutes, or until the muffins are set, golden brown, and a toothpick comes out clean. Allow the muffins to cool enough to handle, and then remove them from the muffin trays and cool completely on a wire rack. Store in an airtight container or sealable bag in the fridge or freezer.
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Abby
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