Name: Peach Quinoa Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14
Ingredients: 1/2 cup uncooked quinoa, rinsed and prepared according to package instructions; 2 cups whole wheat flour; 1/2 cup brown sugar; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; Pinch of nutmeg; 1 cup unsweetened almond milk; 1/2 cup plain non-fat Greek yogurt; 1 tablespoon olive oil; 1 egg; 2 teaspoons vanilla extract; 2 peaches, one sliced and one diced; 2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon

These healthy Peach Quinoa Muffins are moist and perfect for a summer breakfast! Quinoa and Greek yogurt add an extra dose of protein to the muffins to keep you full longer!

It’s peach season you guys! You may have noticed my excitement if you follow me on Instagram. I was at Whole Foods last week and spotted a display of local Palisade peaches. I was just about to settle on some out of state ones, but they immediately went back on the stand when I saw the Colorado peaches.

I absolutely love buying local produce! I love that I’m supporting farms in my state, that it doesn’t have to travel very far to get in the grocery stores, which also means it didn’t have to be picked so far in advance and theoretically should be fresher.

So here I was with a bunch of juicy peaches and about a million ideas going through my head of what I was going to make with them. If I had my way I’d be sharing peach recipes with you from now until August, but I think you might get sick of me and my peach obsession. However, I will be sharing a few more including one Wednesday! So let’s get this peach party started with the awesome Peach Quinoa Muffins!

The recipe for these muffins is similar to any muffin recipe except that I added cooked quinoa to the batter. Along with adding protein to the muffins it gives them a nice crunch and a little bit of a nutty flavor. If you’re like me and often cook a big batch of quinoa at the beginning of the week to have on hand for dinner, save a portion to add to your morning muffins, it’s delicious!

Along with the quinoa there is a generous amount of Greek yogurt in the muffins. The Greek yogurt is a substitute for most of the oil that I eliminated as well as helping to keep the peach muffins nice and moist. Since these are peach muffins you better believe I loaded them with peaches! I diced one whole peach and folded it into the muffin batter, then sliced part of another peach and laid the slices on top of the muffin before baking them.

Not only do the peach slices on top let you know what kind of muffin you’re eating, but they make them look a little fancy too! Get out to the store or farmers market and load up on local peaches then make yourself a batch of these Peach Quinoa Muffins!

Peach Quinoa Muffins

Yield: 14 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

Peach Quinoa Muffins

1/2 cup uncooked quinoa, rinsed and prepared according to package instructions
2 cups whole wheat flour
1/2 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of nutmeg
1 cup unsweetened almond milk
1/2 cup plain non-fat Greek yogurt
1 tablespoon olive oil
1 egg
2 teaspoons vanilla extract
2 peaches, one sliced and one diced

Cinnamon Sugar Topping

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Instructions

Cook the quinoa according to package instructions then let it cool to room temperature.
Preheat oven to 350° F. and line a muffin pan with paper liners.
In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a smaller bowl whisk together the cooked quinoa, milk, yogurt, egg, oil, and vanilla extract.
Pour the wet ingredients into the dry and fold together until just combined with a rubber spatula. Gently fold in the diced peach. Fill the muffin cups about 3/4 of the way full with the batter then place a peach slice on top.
In a small bowl whisk together the granulated sugar and cinnamon. Sprinkle the cinnamon sugar over the tops of all the muffins.
Place the muffins in the oven on the middle rack and bake for 18-22 minutes of until a toothpick inserted in the center comes out clean. Cool the muffins on a wire rack before serving.

Notes

Since these muffins are lower in fat they may stick to the muffin liners. I found that using parchment paper muffin liners prevented this from happening. If you can't find them you could also lightly spray the muffin liners with cooking spray.

Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 186mgCarbohydrates: 28gFiber: 3gSugar: 11gProtein: 6g