Gluten Free Muffins
Recipe type: Breakfast
Cuisine: American
These gluten free muffins are so similar to the regular kind, you won't even remember they're healthy!
  • 1½ c cooked quinoa (thats ¾ cups dry)
  • 1½ cups blueberries
  • 1 tsp vinegar
  • 1 cup milk or non dairy milk
  • 3 Tbsp ground flax
  • 2 cups brown rice flour
  • 2 tsp baking soda
  • ¼ tsp salt
  • ¼ cup sugar and stevia baking blend (I used the truvia brand)
  • ⅓ cup grapeseed oil
  • ½ cup honey
  • 2 eggs
  1. Preheat the oven to 350 degrees F.
  2. Combine the cooked quinoa, milk, vinegar and flax in a large bowl. Let sit for 30 minutes.
  3. Add the eggs, oil, sugar/stevia and honey and mix to combine.
  4. Sift in the brown rice flour, baking soda and salt. Whisk until a batter forms. Fold in the blueberries.
  5. Line a muffin tin with paper liners. Using an ice cream scoop, scoop the batter into the paper liners. Bake for 20-25 minutes.
  6. Let cool and enjoy!
Recipe by Will *yum* at