Quinoa POM Wonderful Muffins
And they have blueberries in them too! These things are an antioxidant powerhouse, they are also chocked full of protein and all types of good for you things! OK I see all you anti-health food people trying to sneak away! Get on back here! Because these things are crazy good! Taste tested on a variety of guinea pigs (house mates, fiances, coworkers) everyone really enjoyed them! The inspiration and original recipe came from Bitter Sweet. If you haven't visited her blog she makes AMAZING vegan treats and delicacies, and even if you are a serious meat eater, I'm sure you'll find something you'll love over there.
She originally just posted the image since she wasn't totally happy with how the recipe came out. But due to so many people harassing her for the recipe (me included), she gave in and posted it! Thank you so much again!!!
I gave it a whirl and changed a few things, and I'm definitely happy with how this came out. Let me know what you guys think! These are still vegan, but I did use splenda.... but totally give it a try with the agave like she says ( I added in subs for the splenda in the recipe).
I've been eating these as a mid morning snack every day for the past week. Totally powers me through until I eat lunch at 1. :)
Quinoa POM Wonderful Blueberry Muffins - vegan friendly!
Original version of recipe by Bitter Sweet, this version is my adaptation
2 Cups Whole Wheat Flour
1/2 Cup Rolled Oats
1 teaspoon Ground Cinnamon
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Fine grain sea salt
1 Tablespoon Flaxseeds (I didn't have any on hand, but want to try these with this included next time)
1.5 Cups Fresh or Frozen Blueberries (or 1/2 blueberries and 1/2 pomegranate seeds)
1/2 Cup Chopped Walnuts
2 Cups Cooked Quinoa
1/2 unsweetened apple sauce
1/2 Cup Splenda Granulated (or use 1/2 cup Amber Agave Syrup or 1/2 cup white sugar)
1/4 Cup Dark Brown Sugar, Packed
1/2 Cup Pom Wonderful Juice
Turbino Sugar (optional)
Preheat your oven to 375 degrees and lightly grease 12 muffin tins.
In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Grind the flaxseeds to a fine powder using a coffee or spice grinder, and mix them in as well. Add in the blueberries and walnuts, and toss them to coat.
Separately, combine the cooked quinoa, apple sauce, splenda/sugar/agave, brown sugar, and POM Wonderful juice. Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing 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.
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.