A satisfying nutritional boost for breakfasts or snacktime!
I am not sure what my family would do if I stopped making muffins. There are always a few different varieties in our freezer and they seem to be a staple breakfast item for everyone. I love them for their portability as I’d much rather reach for something homemade than have to purchase a snack when I’m out having a busy day away from my kitchen. Given that they are such a family favourite, I recently experimented with trying to add a little more protein to one of my standard muffin recipes. This new version contains egg, yogurt or sour cream, quinoa flakes and walnuts, which means they are more deliciously filling than many recipes. Moist and flavourful, they freeze beautifully, which is great because this recipe makes a big batch.
- 1 3/4 cups (415 mL) all-purpose flour
- 1/4 cup (60 mL) quinoa flakes*
- 1 teaspoon (5 mL) baking powder
- 1 teaspoon (5 mL) baking soda
- 1/2 cup (125 mL) butter, melted
- 1/2 cup (125 mL) white sugar
- 1/2 cup (125 mL) brown sugar
- 2 eggs
- 1/3 cup (90 mL) plain yogurt or sour cream
- 2 very ripe bananas
- 1 cup (250 mL) fresh or frozen blueberries
- 1/2 cup (125 mL) toasted, chopped walnuts or pecans
*Look for quinoa flakes at your local health food store. They resemble tiny oat flakes.
- Preheat oven to 375F.
- Line 18 muffin tin compartments with paper liners.
- Combine flour, quinoa flakes, baking powder and baking soda and set aside.
- Put sugars in a large mixing bowl; add melted butter and stir to combine.
- Beat in eggs one at a time, then beat in yogurt (or sour cream) and bananas, mixing until well blended.
- Add dry ingredients and stir until just combined.
- Stir in blueberries and walnuts, then transfer batter into the prepared muffin tins.
- Bake 18 – 20 minutes or until a tester inserted in the centre of a muffin comes out clean.
Make 18 scrumptious muffins.