These healthy breakfast muffins are studded with juicy chunks of apples and little sweet bursts of blueberries. The addition of quinoa flakes to the batter and crunchy topping makes these extra nourishing!
Wise (wo)men say breakfast is the most important meal of the day. Well, I quite agree and I would add that a nutritious + delicious breakfast is a sure way to start your day on the right foot.
These healthy breakfast muffins are clean eating-approved and will leave your belly full and content, ready to fuel your hustles of the day and conquer the world.
Studded with juicy chunks of apples and little sweet bursts of blueberries, these are a sheer pleasure to eat.
The addition of quinoa flakes to the moist muffin batter and the crunchy quinoa topping makes these muffins extra filling due to the high-protein content of this superfood!
They might even turn you in a super-achiever Beyoncé copycat overnight.
Crazy what a healthy breakfast muffin can do, huh? Alriiight, I'm exaggerating a little bit BUT I'd say a wholesome breakfast is a very good start!
Add some protein to these healthy breakfast muffins to turn them into a nourishing meal:
These healthy breakfast muffins are only lightly sweetened, which makes them perfect as a morning meal – but don't bring them to birthday parties, people might be disappointed and think you're becoming too healthy for them and avoid you.
Have you ever heard of social death by healthy muffins? It's a thing. Ok you know I'm kidding, relax!
Did I scare you by saying they're too healthy? Trust me, girl, these breakfast muffins are delicious, just not a sugar-coma-inducing cupcake.
To make this the ultimate nourishing healthy muffin breakfast, I would add some sort of protein to the table in addition to Mr. Blueberry Muffin.
My personal suggestion would be an egg or two. It can be boiled, poached, soft... doesn't matter, the nutritional benefits are the same. If you're looking to take this breakfast on the go or to the office, boiled eggs might be your best option though.
Et voila, just like that, you're all equipped to run the world! Enjoy 🙂
If you tried these healthy breakfast muffins, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Clean Eating Breakfast Muffins with Blueberry, Apple and Quinoa
These healthy breakfast muffins are studded with juicy chunks of apples and little sweet bursts of blueberries. The addition of quinoa flakes to the batter and crunchy topping makes these extra filling due to the high-protein content of this superfood!
- ½ cup quinoa flakes
- 1 cup unsweetened almond milk you can use other non-dairy or dairy milks
- 2 cups whole wheat flour sifted
- ½ cup coconut sugar you can also use rapadura sugar or brown sugar but coconut sugar is my favorite health-wise
- ¼ cup pure maple syrup
- 1 egg
- 1 tsp vanilla extract
- 2 tsp baking powder
- ¾ cup grapeseed oil or light tasting olive oil
- 1 Granny Smith apple peeled, cored and grated
- 1 ½ cups frozen blueberries
- cooking oil spray I used olive oil spray
- ⅓ cup quinoa flakes
- 1 tbsp pure maple syrup
Preheat oven to 350F/180C.
Place quinoa flakes and milk in a large bowl. Stir to combine and set aside for 10 minutes to soften.
Add flour, sugar, maple syrup, egg, vanilla, baking powder, oil, and apple; stir to combine. Sprinkle the blueberries with a little bit of flour and toss to coat (this will prevent the batter for becoming blue and the blueberries to sink in the bottom). Add blueberries and gently fold through until just combined.
Prepare quinoa crumb. In a small bowl, combine quinoa flakes and maple syrup. Set aside.
Line a 12-muffin tin with muffin liners and spray with olive oil. Spoon the batter into the muffin liners (I used an ice-cream scoop for easy spooning). Top each muffin with the quinoa crumb.
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Set aside to cool for 5 minutes then remove from the tin, place on a wire rack and cool completely.
They will keep 3-4 days in an air-tight container or up to a month in the freezer (thaw overnight at room temperature).
To make this the ultimate nourishing breakfast, I would add some sort of protein to the table in addition to Mr. Muffin. My personal suggestion would be an egg or two.
It can be boiled, poached, soft… doesn’t matter, the nutritional benefits are the same (if you’re looking to take this breakfast on the go or at the office, boiled eggs might be your best option though).
Recipe from Donna Hay's Fresh + Light magazine