- Meal Type: Breakfast, Snack
- Dietary Type: Vegetarian
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Serves: 6
Meal: Breakfast, Snack
Dietary Type: Vegetarian
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 6 (2 muffin tops per serving)
These flourless muffin tops are a great, day-staring breakfast option or hearty afternoon snack. A nutritious combination of ground oats, whole oats, and cooked quinoa make up the delicious ‘grainy’ element in this muffin top recipe. The batter comes together by blending those hearty whole grains with almond butter, milk, eggs, and honey. Fresh blueberries are folded in right before the batter is refrigerated.
Hacking this Recipe: The batter needs to sit, refrigerated, overnight to thicken (thanks to the oats). This resting and thickening step allows for a nice, airy, authentic-like muffin. You can refrigerate for multiple days, just be mindful if your batter is starting to dry out, may need to add a little bit more milk before baking.
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1 cup (237 ml) water
1/2 cup (90 g) quinoa
3/4 cup (75 g) steel cut oats
2 tablespoons (60 g) almond butter
1 each (50 g) egg
1/2 cup (118 ml) milk
1/2 cup (118 ml) honey or agave
1/4 cup (25 g) steel cut oats
1/2 teaspoon (.5 g) ground cinnamon
1 cup (150 g) fresh blueberries
pan release spray
- Bring water to a boil in a medium saucepan over medium-high heat. Once the water is boiling, add quinoa, stir, cover, and reduce temperature to medium-low. Cook quinoa for 12-15 minutes or until water is absorbed and the quinoa is tender and fluffy. Remove from the heat and set aside to cool.
- While the quinoa is cooking, place 3/4 cup (75 g) of oats in the bowl of a food processor, blend until fine, powdery, and flour-like.
- Place almond butter, egg, milk, and honey in a large bowl and stir or whisk to combine.
- Add cooled quinoa, oat ‘flour’, 1/4 cup (25 g) whole oats, cinnamon, and blueberries to the bowl with the wet ingredients, stir to combine. Transfer batter to a sealable container and refrigerate overnight.
- Preheat oven to 350°F / 176°C.
- Line a large baking sheet with parchment paper and lightly grease with pan release spray. Remove batter from the refrigerator and stir. Portion the batter into 2 oz (56 g) mounds (an ice cream scoop works really well) on to the prepared baking sheet, about 1 inch (2.5 cm) apart.
- Bake muffin tops for 30 minutes or until golden brown, remove from the oven and set aside to cool before serving.
Vegetarian and Vegan Modifications: Vegetarian as is.
Gluten-Free Modifications: N/A