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Gluten-free dairy-free breakfast-of-the-gods in a rush

January 16, 2014 in Healthy Eating

I’ve noticed a lot of food-related New Year’s resolutions take a hit lately, as we trudge along into winter and things like toast and tea look much better than the early morning workout and cleanse we had envisioned just a couple of short weeks ago.  Fear not!  These quinoa-based muffins have become a staple in our home, mostly because they are so delicious.  They also pack a lot of nutrition into a very convenient package, and are easy to make.  I often find that gluten-free and dairy-free baked goods are disappointing, so when these just kept getting better with every batch, I had to share them with you.

While you do have to actually bake them for them to become a quick and easy breakfast, once you’ve made a batch (or a double-batch) they freeze beatifully and you can take one out the night before to pack in your bag (for those lunch en route types) or enjoy as part of your morning routine.  The quinoa-base means that they are considerably lower on the glycemic index than wheat-based baked goods, and offer a protein-rich breakfast that couldn’t be more convenient.  This recipe evolved to include things like walnuts for more protein and omega-3s, molasses for iron, coconut oil instead of butter so they are moist and dairy-free, and honey to minimize processed sugar, and chocolate for fun.

This recipe makes 12 muffins and takes about 10 minutes to prepare and 25 to bake.

You will need:

  • a muffin tin with 12 spots
  • parchment muffin cups
  • 2 cups of quinoa flour (you can buy this ready-made or put the same amount of quinoa in your high speed blender to make it yourself)
  • 2 organic eggs
  • 1/4 tsp salt
  • 1.5 tsp baking soda
  • 1 tsp cinnamon
  • 3 tbsp coconut oil (or butter)
  • 1 c coconut or almond milk
  • 2 very ripe mashed bananas
  • 1/4 c molasses
  • 1/3 c honey
  • 1/3 c walnut pieces
  • 1/3 c dairy-free chocolate chips

Directions:

  • Preheat your oven to 375 degrees F
  • Line muffin tin with parchment muffin cups
  • Mix dry ingredients in a small bowl: quinoa flour, cinnamon, salt and baking soda
  • Melt coconut oil until just liquified, but not too hot
  • Mix wet ingredients together in large bowl: eggs, bananas, molasses, honey, coconut oil
  • Add dry mixture to wet mixture and stir until just combined
  • Add walnut pieces and chocolate chips to the mixture and stir just until they are folded into the batter
  • Split the batter between 12 muffin cups and bake for 25 minutes
  • Allow to cool for at least 15 minutes before eating or freezing

For another variety that contributes to your daily 10-12 servings of vegetables, replace 1 banana with a grated zucchini, swap out the walnut pieces for magnesium-rich pumpkin seeds, and swap out the cinnamon for warming ground nutmeg.

Wishing you many good mornings.

The Bay Street Healthy Eats Cheat Sheet (deals included)
The key ingredient missing from your resolutions (hello Spring)
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