Breakfast Quinoa Muffins

March 14, 2016


1 1/2 cups quinoa flour

1/2 cup almond flour

1 tbsp baking powder

1/4 cup toasted pumpkin seeds

1/4 tsp sea salt

Zest of one orange

1/2 cup freshly squeezed orange juice

1/4 cup organic vegetable oil

1/4 cup brown rice syrup


1Combine all dry ingredients in a medium bowl. Mix wet ingredients together then add to dry ingredients. Mix well and place in muffin cases or silicone muffin trays.

2Bake at 180/375deg for 15 minutes or until done. Test with a wooden toothpick for doneness. The pick should come out dry.


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