Seed Chia Quinoa Muffins

Have leftover quinoa? Make these Chia Seed Quinoa Muffins! Light, fluffy and made healthier with whole wheat flour, Greek yogurt and naturally sweetened with honey!

So in case you were wondering what A cook did with the leftover quinoa, yep obviously A cook made muffins. A cook just keep these because they are the reliable dose of protein needed to kick start your day, they taste satisfying and they are oh so straightforward to make! A cook threw in some chia seeds because they only helped to enhance the flavor and make you feel more energized – which is something A cook really

Or win the lottery.A cook welcome either option.

What goes in

• 2 cups cooked quinoa
• 1/4 cup plain Greek yogurt
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 1/2 teaspoon. baking powder
• 1 teaspoon. salt
• 2 tablespoons chia seeds
• 3/4 cup unsweetened almond milk
• 1 egg
• 1/3 cup honey
• 1 teaspoon. vanilla extract

How it comes together

1. Preheat oven to 350 degrees F.
2. Cook quinoa according to package directions and let cool for about 5 minutes.
3. In medium bowl, combine quinoa, flours, baking powder, salt and chia seeds.
4. In a smaller bowl, whisk together milk, egg, yogurt, honey and vanilla extract.
5. Slowly add to quinoa mixture and stir until just combined.
6. Divide mixture evenly among greased muffin tins and bake for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
7. Allow to cool for about 5 minutes and enjoy!