Blueberry Quinoa Muffins

Things I love about very early mornings:

1. Coffee

2. Breakfast

3. Quiet

Things I hate about very early mornings:

1. Almost everything else.

Considering my list of things to love hours before the sun comes up is very short, I like to make sure I have the best of the best of all of these things. To be the best, breakfast should be both healthy and delicious. These quinoa muffins are both.

Packed with lots of protein from the quinoa and almond meal and antioxidants from the blueberries, these muffins are a fantastic way to start your day. And if you were wondering about the coffee, it's almost always the charmingly tasty Charming Beard Coffee. 

Blueberry Quinoa Muffins

makes 6 large or 12 standard muffins

1 cup quinoa flour

1/2 cup arrowroot powder

1 cup almond flour

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla extract

1/2 cup honey

1/2 cup coconut oil, melted

1/2 cup applesauce

1 cup frozen blueberries

For the topping:

1/2 cup uncooked quinoa

1/2 cup gluten-free rolled oats

1 tablespoons honey

3 tablespoons coconut oil, melted

1/4 teaspoons grated nutmeg

Preheat oven to 325 degrees F for large muffin tins or 350 degrees F for standard muffin tins. Line muffin tins with paper liners.

Stir together dry ingredients. Make a well in the center. Place eggs, vanilla, honey, oil, and applesauce into the well and stir together. Fold into the dry ingredients just until combined. Gently stir in blueberries. Divide batter between muffin tins. Make the topping:

Rinse quinoa in cold water. Stir together all ingredients and divide topping between muffins. Bake 30-35 minutes for large muffins or 20-25 minutes for standard ones.