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Blueberry Peach Quinoa Oatmeal Muffins for #BreadBakers

Blueberry Peach Quinoa Oatmeal Muffins are dense, moist, and loaded with blueberries and peaches. They are a great gluten-free breakfast or snack.

The challenge was a tough one. It was to bake bread without using modern or un-hybridized wheat. It meant my standard supply of all-purpose, self-rising, cake, bread, and white whole wheat flours were out. I almost took the easy road and passed on the challenge. Then the proverbial light bulb went off. Quinoa flour was the answer. And that is the reason I baked Blueberry Peach Quinoa Oatmeal Muffins.

Time was another factor. I needed a fast recipe. I didn’t have the luxury of several attempts with attempting yeast risen bread. Those ancient grains do not have the gluten power of modern flour. I envisioned hours being spent to end up with bricks. Quick bread is much easier since it uses other leavening agents.

Blueberry Peach Quinoa Oatmeal Muffins | Magnolia Days

Which ancient grain flour to use? That was the question running through my mind. Then I remembered the Maple Walnut Quinoa Quick Bread I baked about a year ago. Ah yes, quinoa flour. So there was the answer. I went directly to the same cookbook I used then for inspiration. Muffins, oatmeal, and fruit jumped out of the page and into my mind. How convenient I had everything on hand too.

How are Blueberry Peach Quinoa Oatmeal Muffins? They are dense and moist. Quinoa flour is similar to whole wheat flour in terms of texture in the finished bread. The muffins are lightly sweetened with honey. One other effect from honey is browner edges. Next time I’ll bake these in cupcake liners. Dried blueberries and peaches also add a touch of sweetness. I recommend serving them with lots of butter and drizzled with honey.

Blueberry Peach Quinoa Oatmeal Muffins by Magnolia Days

One note about quinoa flour. It has an earthy or slightly bitter flavor. I’ve read you can reduce the bitterness by toasting it. Only thing is it is expensive. A 22 ounce bag is almost $13. Taking a chance of over-toasting it and having a burned flavor is not exactly my idea of a good thing. Anyway, just be aware of a different flavor if you are not used to quinoa flour. Or use whole wheat flour instead.

Blueberry Peach Quinoa Oatmeal Muffins | Magnolia Days

Have you baked with ancient grains? Are you interested in more homemade bread with them? Scroll down to find a list of recipes. Bread Bakers from around the world have come together to meet the challenge of baking with ancient grains.

Blueberry Peach Quinoa Oatmeal Muffins | Magnolia Days
2.86 from 7 votes
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Blueberry Peach Quinoa Oatmeal Muffins

Blueberry Peach Quinoa Oatmeal Muffins are dense, moist, and loaded with blueberries and peaches. A great gluten-free breakfast or snack.
Course Muffin
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Renee Dobbs

Ingredients

  • 1 cup quinoa flour see note
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 1/3 cups quick-cooking oats
  • 2 large eggs at room temperature
  • 1 cup plain Greek yogurt
  • 1/2 cup honey
  • 1/4 cup unsalted butter melted
  • 1 teaspoon vanilla extract
  • 1/2 cup diced dried peaches
  • 1/2 cup dried blueberries

Instructions

  1. Preheat oven to 400°F. Grease a 12-cup muffin pan or line cups with cupcake liners. These muffins will be dark on the sides due to the honey. Use cupcake liners if you want lighter colored sides.
  2. Whisk together flour, baking powder, salt, baking soda, and cinnamon in a large bowl. Add oats and whisk to combine.
  3. Whisk together eggs, yogurt, honey, butter, and vanilla extract in a medium bowl.
  4. Add liquid ingredient to dry ingredients. Stir until just combined and dry ingredients are moistened.
  5. Stir in peaches and blueberries.
  6. Divide batter equally among muffin cups.
  7. Bake for 18 to 20 minutes, or until tops are lightly browned and a toothpick or cake tester inserted in the center comes out clean.
  8. Cool muffins in pan for 2 minutes. Remove muffins from pan and cool on a wire rack.

Recipe Notes

You can substitute whole wheat flour for quinoa flour. If you are not familiar with the flavor of quinoa flour, be aware it can have an earthy, slightly bitter taste in baked goods. However, it is a great gluten-free baking option.

Recipe adapted from one in the 500 Best Quinoa Recipes cookbook (Amazon affiliate link).

Blueberry Peach Quinoa Oatmeal Muffins are dense, moist, and loaded with blueberries and peaches. A great gluten-free breakfast or snack.

This month’s Bread Bakers theme is Ancient Grains hosted by Robin at A Shaggy Dough Story. Ancient grains are generally accepted to mean grains that have remained largely unchanged/un-hybridized over the last several hundred years, which means no modern wheat. Here’s what our creative bakers came up with:

Bread BakersWhat is Bread Bakers? It’s a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Bread Bakers Pinterest Board. Links are also updated after each event on the Bread Bakers home page.

How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.

Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].

Recipe Rating




Amy

Saturday 27th of August 2016

I made these today with the ingredients that I had in the house - Cabot 2% vanilla greek yogurt, rolled oats (that I blitzed for a minute in the food processor), and fresh peaches instead of dried.They came out great! I am going to freeze them and I look forward to taking them out daily for breakfast.Thanks!

vimala lakshmi

Friday 22nd of January 2016

These muffins are tempting me.......you've used my fav ings in this muffins lovely........

Mireille

Saturday 16th of January 2016

I love oats in anything - these are right up my alley

Jennifer

Thursday 14th of January 2016

I've never used quinoa flour, but I have substituted cooked quinoa for a portion of flour in a recipe and its worked well. If using regular flour in this recipe, instead of the quinoa flour, would you use less baking powder? Pinned to try!

Renee

Friday 15th of January 2016

You may could cut back on some of the baking powder if using whole wheat flour. I haven't tried it so I don't know for sure. I know whole wheat is heavy and does need more than all-purpose. So, if anything, I'd only cut it back by a 1/2 teaspoon or so.

Ansh

Wednesday 13th of January 2016

The one sure shot way to reduce the bitterness is to make the flour ourselves, after multiple washings and drying etc of the quinoa. But who has the time for that! What I do instead is to dry roast it in the microwave. Increments of 10 seconds until a toasty smells comes out. Usually takes about 30 - 40 seconds for two cups of flour in my microwave. But I do that only if serving to others. We quite enjoy the bitter flavor.

If all ancient grain muffins looked as good as yours, people would be eating healthier food everyday. Absolutely beautiful and the texture is awesome.