Quinoa Raisin Breakfast Bites

These protein-packed, dairy-free quinoa raisin muffin bites have no refined sugar. A perfect low-calorie anytime snack. Store in an airtight container in the refrigerator for up to 1 week.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step: 2

Mix cooked quinoa, oat flour, almond milk, maple syrup, raisins, egg white, vanilla extract, cinnamon, and salt together in a large bowl.

Step: 3

Fill each muffin cup to the top with quinoa mixture.

Step: 4

Bake in the preheated oven until golden brown, about 25 minutes. Cool muffins completely in the tin, about 20 minutes, before removing.


Per Serving: 83 calories; protein 2.1g; carbohydrates 16.5g; fat 1.2g; sodium 40.1mg.

The quality of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.

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