Quinoa Flour Muffins - Lemon Berry
Are you looking for healthy quinoa flour recipes? These nut free Lemon Berry Quinoa Flour Muffins are a tasty, flour less option for a nutritious and easy breakfast on the go or a gluten free snack for school or work.
Servings 10
Calories 192kcal
Ingredients
- 1 1/2 cups quinoa flour
- 2 tsp baking powder
- 1/4 tsp cinnamon
- pinch of sea salt
- 1/2 cup organic cane sugar
- Zest of 1 large lemon
- 1/4 cup olive oil
- 1 large egg
- 1/3 cup milk
- 1 tsp vanilla extract
- 1 cup berries I used frozen
- 3 tablespoons cream cheese
- 1 teaspoon lemon zest
- 1 tablespoon sugar
Instructions
- Preheat oven to 400 and line a muffin tin with paper liners
- Whisk together the quinoa flour, salt, baking powder, and cinnamon in a large mixing bowl
- In a separate bowl, add the sugar and lemon zest and rub them together. I just used my fingers! Add to the flour mixture and stir.
- In another bowl, mix olive oil, egg, milk, and vanilla.
- Combine the wet ingredients into the quinoa flour mixture, adding it bit by bit until just combined. Then fold in the frozen berries.
- Stir together the cream cheese, lemon zest, and sugar. Fill each muffin cup half way with batter and then add a teaspoon of cream cheese filling to each. Finish with the remaining batter so you can't see the cream cheese filling.
- Bake muffins for 20 minutes, or until muffins are golden brown and a toothpick comes out clean.
- Let cool on a wire rack.
- Store covered for up to 2 days.
Nutrition
Calories: 192kcal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 29mg | Potassium: 132mg | Fiber: 1g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 0.7mg | Calcium: 67mg | Iron: 1mg