Avocado Quinoa Breakfast Muffins Recipe
Avocado Quinoa Breakfast Muffins are the ideal way to start your day, packed with nourishing ingredients that provide a balance of healthy fats, high protein, and natural sweetness. These muffins have a light, airy texture and are incredibly fluffy, with a delightful freshness that comes through when they’re served straight from the oven. Avocado takes the place of traditional butter in this recipe, adding a creamy richness while keeping the muffins moist. Paired with quinoa flour and almond meal, this combination creates a health-packed breakfast treat that is both satisfying and delicious.
Perfect for those looking to fuel up with a nutritious breakfast, these muffins are not only egg-free but also gluten-free when using the right flour. The natural sweetness of honey, along with the aromatic hint of cinnamon, makes these muffins a wholesome, indulgent start to your day.
Ingredients
| Ingredient | Quantity |
|---|---|
| Quinoa Flour | 1/2 cup |
| All Purpose Flour (Maida) | 1/2 cup |
| Almond Meal (Badam Powder) | 1/2 cup |
| Almond Milk (Badam Milk) | 1/2 cup |
| Whole Egg | 1 |
| Vanilla Extract | 1 tsp |
| Honey | 1/4 cup |
| Avocado (ripe, peeled, seeded, and mashed) | 1 |
| Brown Sugar (Demerara Sugar) | 1/4 cup (firmly packed) |
| Baking Soda | 1 tsp |
| Salt | 1/4 tsp |
| Cinnamon Powder (Dalchini) | 1/4 tsp |
| Chia Seeds | 1 tbsp |
Prep Time
15 minutes
Cook Time
40 minutes
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (180°C). Grease your muffin pan with butter or nonstick spray to prevent sticking. If you prefer, you can also use paper liners for easy removal.
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Prepare the Wet Ingredients: In a food processor, combine the egg, vanilla extract, almond milk, mashed avocado, and honey. Blend everything together until the mixture becomes smooth and creamy. This creates the rich, flavorful base of your muffin batter.
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Mix the Dry Ingredients: In a large mixing bowl, sift together the quinoa flour, all-purpose flour, almond meal, baking soda, salt, and cinnamon powder. Stir in the chia seeds and brown sugar, ensuring an even distribution of all the dry ingredients.
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Combine Wet and Dry Ingredients: Create a well in the center of the dry ingredients and pour in the creamy wet mixture. Using a spatula, gently fold the wet ingredients into the dry ingredients, mixing until the batter is well combined. Take care not to over-mix the batter; just ensure all ingredients are incorporated.
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Bake the Muffins: Evenly distribute the muffin batter into the prepared muffin pan, filling each cup about 3/4 full. Place the pan in the oven and bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve: Once baked, remove the muffins from the oven and allow them to cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely. The muffins are now ready to serve.
Serving Suggestions
These Avocado Quinoa Breakfast Muffins are perfect when served warm, especially when paired with a refreshing Carrot Pineapple Orange Juice and a hearty Grilled Mushroom Sandwich with Herbs for a complete breakfast. Alternatively, you can store the muffins and enjoy them later as a tasty evening snack, especially when paired with a cup of Masala Chai for a cozy, satisfying treat.
Nutritional Information
| Nutrient | Amount per serving |
|---|---|
| Calories | ~150 kcal |
| Protein | ~4g |
| Carbohydrates | ~18g |
| Fat | ~7g |
| Fiber | ~3g |
| Sugar | ~10g |
| Sodium | ~150mg |
Enjoy these Avocado Quinoa Breakfast Muffins for a healthy, satisfying breakfast that provides lasting energy throughout the day. Their delightful texture, rich flavors, and nourishing ingredients make them an excellent choice for a wholesome start to your morning!
