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 Time10minutes
Cook Time20minutes
Total Time30minutes
Servings12muffins
AuthorRenee Dobbs
Ingredients
1cupquinoa floursee note
2teaspoonsbaking powder
3/4teaspoonsalt
1/2teaspoonbaking soda
1/2teaspoonground cinnamon
1 1/3cupsquick-cooking oats
2large eggsat room temperature
1cupplain Greek yogurt
1/2cuphoney
1/4cupunsalted buttermelted
1teaspoonvanilla extract
1/2cupdiced dried peaches
1/2cupdried blueberries
Instructions
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.
Whisk together flour, baking powder, salt, baking soda, and cinnamon in a large bowl. Add oats and whisk to combine.
Whisk together eggs, yogurt, honey, butter, and vanilla extract in a medium bowl.
Add liquid ingredient to dry ingredients. Stir until just combined and dry ingredients are moistened.
Stir in peaches and blueberries.
Divide batter equally among muffin cups.
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.
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.