Quinoa Blueberry Chobani Muffins.



These muffins are packed with vitamins, protein and are just so healthy but don’t taste it – if you know what I mean.  I have been avoiding sweets & treats since I lost 22 lbs and I have to admit, I did eat one of these and I’m so glad I did.  They are packed with flavor, texture and I really want to go back for another (trying to restrain myself).


3/4 cup of cooked quinoa
1/2 cup of light brown sugar
1/2 cup of all-purpose flour (I only use King Arthur)
1/4 cup of whole wheat flour
3/4 cup of almond flour (if you don’t have any replace with AP or whole wheat)
1 teaspoon of baking soda
1/2 teaspoon salt
1/3 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract
2 eggs, room temperature
1/3 cup of old fashioned oats
2 cups of blueberries (washed and tossed with a bit of AP flour to coat them) – prevents sinking while baking


Preheat the oven to 350 degrees.  Line your muffin pans with liners or spray with baking spray.  Set aside.

In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend.  In a separate bowl, blend the coconut oil, Chobani, vanilla and eggs.  Add the wet ingredients to the dry and blend without over-mixing.  Then add the oats and blend.  By hand, blend in the blueberries gently.

Fill your muffin cups 3/4 of the way filled and bake for 20-22 minutes or until a toothpick inserted comes out clean.  Let cool and enjoy!

— Knead to Cook

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