Wholesome mini muffins with quinoa, oats and apples! Great finger food for little ones and a lovely, portable, pop-able treat for older kids and adults!
I’ve got a fun breakfast treat for you today!
We eat a lot of oats around here, especially for breakfast (overnight oatmeal jars are a weekly staple), so I like to try and branch out to other grains from time to time.
These quinoa bites are perfect! Okay, yes, they also have oats, so I’m not straying too far I realize. But it’s a great way to get a different grain in at breakfast time. And yes, quinoa is technically not a grain. It’s a seed. Details, details, details.
These little mini muffins are soft and full of apple and cinnamon flavor with a perfect amount of sweetness from the maple syrup. Quinoa is protein packed, and you’ve got the oats and fruit, so these really are a pretty well-rounded little meal or snack all on their own.
I make a big batch, we eat a bunch the next day (they’re great both warmed up and cold from the fridge) and I freeze the rest to pull out for another morning. Super simple!
My kids eat these for breakfast or morning snack and I like that I can grab a couple to go if I’m on the run. They’d even be great to send for school lunches.
I’ve adapted these mini muffins from this recipe and replaced the sugars with maple syrup so that they’re naturally sweetened. They’re also gluten-free (make sure you use certified gluten-free oats) and you could sub a couple of flax eggs for the eggs if you want to make them vegan.
Make your mornings a little easier and healthier this year with these little quinoa breakfast bites. Enjoy!
- 1 cup cooked quinoa
- 1 cup oats (uncooked, I used old fashioned)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup finely chopped apples
- Preheat the oven to 350. Spray a mini-muffin tin with cooking spray.
- Mix quinoa, oats, cinnamon and salt together in a large bowl.
- Separately, beat the eggs in a small bowl. Stir in maple syrup.
- Add the egg mixture to the quinoa mixture and stir to combine. Fold in the apple pieces.
- Fill each mini-muffin cup all the way full. Use your spoon to pack each one down a little bit.
- Bake at 350 for 15-20 minutes.
Store the mini muffins in an airtight container in the fridge. Or freeze the extras in a freezer bag for up to 3 months.
Amount Per Serving: Calories: 96 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 37mg Sodium: 70mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 2g Sugar: 6g Sugar Alcohols: 0g Protein: 3g