Quinoa & Corn Blueberry Muffin

Quinoa & Corn Blueberry Muffin

Course: Baked Goods
Servings: 12 Muffins
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Ingredients

  • 11/2 cups quinoa flour
  • 11/2 cups yellow corn meal
  • 1 Tablespoon baking powder
  • 3/4 teaspoon salt
  • 4 Tablespoons canola oil
  • 1/2 cup maple syrup
  • 1 banana mashed
  • 11/4 cups soy milk
  • 5 teaspoons lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh or frozen blueberries

Instructions

  1. Preheat the oven to 350ºF. Line the cups of a 12-cup muffin tin with paper liners.
  2. In a small bowl, mash one ripe banana and set it aside.
  3. In another small cup or bowl, whisk together 11/4 cups soy milk and 5 teaspoons lemon juice and set aside.
  4. Combine the quinoa flour, cornmeal, baking powder, and salt.
  5. In a separate bowl, combine oil, maple syrup, banana, and soy milk with lemon juice.
  6. Stir the wet ingredients into the dry, being careful not to over mix.
  7. Gently fold in the lemon zest and blueberries.
  8. Spoon muffin mixture into muffin cups and bake for 25 minutes, or until the muffins start to brown and a toothpick inserted into the center comes out clean.

Recipe Notes

(Vegan & Gluten free)