You might be watching your waistline, but that doesn’t mean saying no to muffins! Don’t let their decadent taste fool you. These moist, buttery Poppy Breakfast Muffins are bursting with delectable flavor that won’t break your calorie bank.
Our recipe calls for nutrient-rich olive oil as an alternative to butter and hydrogenated oils. Wholesome ingredients like quinoa and whole-wheat flour make up the bulk of this snack. Clean superfoods like honey add a savory, subtle sweetness. With their delicate crunch and unique flavor, poppy seeds tie all of the wonderful flavors together and contribute to this recipe’s healthy profile. These mighty muffs make a great energy-booster or grab-and-go breakfast!
Yields: 12 muffins | Serving Size: 1 muffin | Calories: 254 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 17mg | Sodium: 162mg | Carbohydrates: 41g | Fiber: 4g | Sugar: 17g | Protein: 6g | SmartPoints (Freestyle): 9 |
- 1 cup uncooked quinoa
- 3/4 cup milk of any variety (dairy, almond, soy, coconut)
- 2/3 cup honey
- 1/4 cup olive oil
- 1 large egg
- 1-1/2 teaspoons almond extract
- 2 cups 100% white whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon kosher or sea salt
- 1/2 teaspoon baking soda
- 1/3 cup poppy seeds
- Preheat oven to 350 degrees. Line a muffin tin with papers or grease with a light layer of cooking spray.
- Bring quinoa to a boil in 1-2/3 cup water. Reduce heat to lowest setting, cover, and cook for 20 minutes until all water is absorbed. Fluff with a fork.
- Whisk together all of the dry ingredients.
- In a separate bowl, whisk together all of the the wet ingredients and then add to the dry ingredients.
- Fold wet mix into dry mix until just combined.
- Pour into each muffin tin and bake for about 25 minutes or until a toothpick inserted in the center comes out clean.
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