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QUINOA OAT ORANGE MUFFINS

Quinoa Oat Orange Muffins are packed with nutrients and flavor, making them a great breakfast option for those who want to eat well without sacrificing taste. These oatmeal muffins are high in fiber and protein, making them a delicious and healthy way to start your day!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast, Muffins, Snack
Cuisine: American
Keyword: QUINOA OAT ORANGE MUFFINS
Servings: 12 muffins
Calories: 215kcal

Ingredients

  • 1 cup oats
  • 1 cup quinoa cooked & cooled
  • 1 TBSP olive oil
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • cup sugar
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 orange- peel & juice
  • ½ cup buttermilk
  • ½ cup vanilla Greek yogurt (plain flavor works too)
  • 2 eggs
  • 3 TBSP butter melted
  • 1 tsp vanilla extract

Instructions

  • Cook quinoa: To begin assembling and making the muffins, the quinoa needs to be cooked and cooled. Complete this by following the instructions on the package.
  • Prep: Preheat the to 400 degrees F, you need it for toasting the oats and baking the muffins. So be sure you keep it on after the oats are toasted.
  • Toast the oats: Place the oats and cooled, cooked quinoa into a jelly roll pan that is about 10x15 inches in size. Toss them together to combine. Then add in the olive oil and toss well to coat.
  • Spread the mixture into an even layer and bake for 10-12 minutes, stirring once about halfway through the cooking time. Remove the mixture from the oven and let it cool.
  • Batter: Set aside a 1/4 cup of the oat mixture, and then place the rest into a large mixing bowl.
  • Add in both types of flour, sugar, baking powder, baking soda, and salt. Stir well to combine and then set aside.
  • Finely shred the orange peel and then juice the orange to get about 3 TBSP of juice from it.
  • In a separate bowl, whisk the orange juice, orange peel, buttermilk, yogurt, eggs, melted butter, and vanilla extract. Proceed to add the wet ingredients to the dry ones and stir until just moistened.
  • Scoop batter: Spoon the batter into prepared muffin pans, filling each muffin cup about 3/4's of the way full. Sprinkle your reserved oat mixture over the top of each muffin.
  • Bake: Place the muffins in the preheated oven and bake for 15 minutes or until the tops are golden and a toothpick can be inserted and come out clean. Let the muffins cool for a few minutes before serving and then enjoy!

Notes

These orange oat muffins will stay fresh for up to 5 days if stored in an airtight container at room temperature.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1muffin | Calories: 215kcal | Carbohydrates: 33g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 191mg | Potassium: 218mg | Fiber: 3g | Sugar: 7g | Vitamin A: 146IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg