These zesty, low sugar Quinoa Breakfast Muffins with Lime and Sultanas are packed full of flavour and goodness. Enjoy for breakfast, as a healthy snack or healthy lunchbox idea.
QUINOA MUFFIN RECIPE
These zingy quinoa breakfast muffins are low in sugar and fat and are packed full of goodness. Thanks to the addition of the quinoa and ground almonds they have a nice, light and fluffy texture (plus added protein!). Enjoy them for breakfast, as a snack, or pop them in your child’s lunchbox.
You won’t need to use an electric mixer, a whisk will do, so preparation is quick and simple.
Remember also that quinoa can be cooked ahead and, once cooled, kept refrigerated until you are ready to use it!
As always, I appreciate all feedback so leave a quick comment before you go! If you make this healthy muffin recipe I’d love to know how it turned out!
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These zesty, low sugar Quinoa Breakfast Muffins with Lime and Sultanas are packed full of flavour and goodness - enjoy for breakfast, as a healthy snack or healthy lunchbox idea.
- 1 cup cooked quinoa lightly packed
- 1 and 1/4 cup flour
- 1 and 1/4 cup ground almonds
- 2 teaspoons baking powder
- 2 eggs
- 1/4 cup vegetable oil
- 4 tablespoons sugar
- Juice and zest of 2 limes
- 1/2 cup sultanas
- 1 cup semi-skimmed milk
Preheat the oven to 400 F/200 C/ gas mark 6. Place 12 muffin cases inside a muffin tin.
Combine the flour, ground almonds and baking powder. Set aside.
Whisk together the eggs, sugar, oil and vanilla extract in a large bowl. Add the quinoa, juice and zest of the limes, milk and sultanas and stir well. Pour in the dry mixture all at once and stir until the dry ingredients are no longer visible.
Spoon the mixture into the muffin cases. Bake for 23 minutes. Remove from the oven and place on a cooling rack. Yields 12.
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