Apple Cinnamon Quinoa Breakfast Muffins
Apple cinnamon quinoa breakfast muffins are wholesome mini muffins loaded with quinoa, oats and apples! They're great finger food for little ones and a lovely, portable, pop-able breakfast or snack for older kids and adults!
Yield: 20 mini muffins
Ingredients
- 1 cup cooked quinoa
- 1 cup old fashioned rolled oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs, lightly beaten
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup finely chopped apples
Instructions
- 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.
Notes
Quinoa: The quinoa needs to be already cooked for this recipe, so please plan accordingly.
Oats: The oats on the other hand are uncooked and raw. I use regular old-fashioned rolled oats, but quick oats would be fine to use here, too.
Maple syrup: Be sure to use pure maple syrup. Or swap it out for the same amount of honey if you'd rather.
Eggs: As mentioned, you can replace the eggs in this recipe for flax eggs if you need this recipe to be vegan.
Apple: Use your favorite variety of sweet apple, like Fuji or Gala.
Leftovers: Store the mini muffins in an airtight container in the fridge for up to 5 days. Or freeze the extras in a freezer bag for up to 3-4 months.
Nutrition
Serving: 2mini muffins | Calories: 96kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 37mg | Sodium: 70mg | Fiber: 2g | Sugar: 6g
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