Chia Seed Quinoa Muffins

So in case you were wondering what I did with my leftover quinoa, yep obviously I made muffins.  I just love these because they are the perfect dose of protein needed to kick start your day, they taste delicious and they are oh so easy to make!  I threw in some chia seeds because they only helped to enhance the flavor and make you feel more energized - which is something I really needed today.

This week is draggggging.

But I'm excited that I finally chose my paint colors (holy transition right there) so looking forward to yet another busy weekend full of house assembling and decorating.  It's definitely coming along though, just wish I could snap my fingers and make it all happen instantly.

Or win the lottery.
I welcome either option. 


Servings: 15
Serving Size: 1 muffin
Calories: 116
Fat: 1.3 g
Carbs: 19.7 g

Fiber: 2.5 g
Protein: 4.3 g
Old Points: 1.9 pts
Points+: 3 pts

Here are your ingredients:

2 cups cooked quinoa
1/4 cup banana Greek yogurt (I thought it added a fun flavor!)
1 cup whole wheat flour
1 cup all-purpose flour
6 Tbsp Splenda brown sugar blend (or 3/4 cup brown sugar)
1 1/2 tsp. baking powder
1 tsp. salt
2 Tbsp chia seeds
3/4 cup fat-free milk
1 egg
1 tsp. vanilla extract

Preheat oven to 350 degrees F.  Cook quinoa according to package directions and let cool for about 5 minutes.  In medium bowl, combine quinoa, flours, sugar, baking powder, salt and chia seeds.  

In a smaller bowl, whisk together milk, egg, yogurt and vanilla extract.  Slowly add to quinoa mixture and stir until just combined.  Divide mixture evenly among greased muffin tins and bake for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool for about 5 minutes and enjoy!

Enjoy friends!!

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