Blueberry Quinoa Muffins
Fun fact: I used to eat raw blueberry muffin batter out of the bowl when I was in high school. I did this so often, my mom got worried and had to tell me to stop. When I stopped eating the batter, I started eating the muffins...many, many buttered blueberry sugary muffins..... Then I realized, that's not a great daily breakfast for me either. So, I decided to make my own recipe that still tasted good, but instead of being full of sugar and simple carbs, these contain fiber and natural sweeteners.
1 cup oat flour
1 cup oats
1/4 cup quinoa flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup organic vanilla yogurt
3 egg whites
1/2 cup coconut oil
1/4 cup agave nextar
1/4 cup coconut sugar
1 1/2 cups frozen blueberries
Preheat the oven to 400 degrees.
In a large bowl, mix together oat flour, oats, quinoa flour, salt and baking soda until thoroughly combined.
In a separate mixing bowl, beat together vanilla yogurt, egg whites, coconut oil, agave nectar and coconut sugar on medium speed until blended.
Combine the wet and dry ingredients and mix thoroughly. Fold the frozen blueberries into the batter.
Divide evenly among a prepared muffin pan.
Bake for 15-20 minutes, until golden brown.