These tasty, not-too-sweet muffins are packed with protein-rich quinoa and plenty of antioxidant-rich fruit. Add a glass of calcium-enriched OJ or rice milk, and you have a complete breakfast.
Recipe information
Yield
makes 12 large muffins
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line a muffin pan with 12 muffin liners.
Step 2
Whisk together the quinoa flour, corn flour, xanthan gum, baking soda, and salt. Set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds. Add the vanilla and applesauce. Mix for about 20 seconds. Add the vinegar, then immediately stir in the flour mixture. Gently fold in the blackberries.
Step 4
Divide the batter evenly among the muffin cups. Gently swirl the top of the batter with the back of a teaspoon or frosting spatula.
Step 5
Bake in the center of the oven for 35 minutes, rotating the pan halfway through. Bake until deeply golden and a skewer inserted into the center of a muffin comes out clean. Transfer the muffins to a cooling rack.
tip
Step 6
Corn flour has a much finer grain than cornmeal. Look for it at your local health food store or Whole Foods.
