Blueberry Quinoa + Oat Muffins (Vegan, clean)

So we all know the saying “when the cats away, the mouse will play”, right? Well, that happened to me yesterday. My husband was out at a music festival all day and I went a little baking-overboard. I baked 5 different recipes. This is one of the creations that came out of the day.

As you can probably tell, I love breakfast foods. Especially on the weekend. During the week, breakfast is always a green smoothie or some oatmeal. But on the weekends, I vary my selections much more. I found some really delicious looking blueberries at the market and couldn’t resist baking with them right away.

I haven’t posted in a while because some of my original creations have been total busts. I had some matcha muffins backfire on me, a few bland “granola” recipes, and even a few bars (which are my normal go-to!) turn out boring. However, I think these turned out well.


These took a bit more prep work than my normal recipes. That said, they took about 20 minutes in total – much more normal prep time for a baked good. 🙂

Also, the thing I love about these is that they are packed with quinoa & flax seed and you can’t even tell they’re super healthy. You could even throw some chia seeds in there if you wanted the extra fiber & protein!


  • 1½ cups gluten-free oats
  • 1 cup cooked & cooled quinoa
  • 1/4 cup organic flax seeds, or flax seed powder
  • 1 teaspoon baking powder
  • â…“ cup coconut sugar
  • 1 cup mashed bananas – the more ripe, the sweeter they’ll be
  • 2/3 cup unsweetened applesauce
  • 2 tablespoons creamy almond butter
  • 1 teaspoon vanilla
  • Pint of fresh blueberries – bonus points if they come from a farmer’s market!

How to:

  • Cook quinoa over the stove per the directions on the box, let it cool
  • In a medium bowl, combine quinoa & dry ingredients – mix together; set aside


  • In a seperate bowl, mash bananas. Once mashed, add in vanilla, applesauce and cashew or almond butter.


  • Beat until well mixed


  • Add dry ingredients to bowl with the mashed banana mixture; beat until combined


  • Wash blueberries and hand mix in


  • Scoop mixture into a muffin tin


  • You can add an extra oatmeal crumble if you’d like. This is optional, but all I did to create the crumble was mix together a bit of almond milk + oats, tossed with a bit of agave. Sprinkle the crumble on top, if you choose to use it.


  • Bake at 350 degrees for 18-20 minutes, or until edges start to brown

IMG_6163.jpgTotally up to you, but I like to eat these piping hot (but that’s how I eat everything!)

IMG_6161.jpgThese would be great to prep on a Sunday for the family and eat all week long! Or, freeze them and warn them a bit before grabbing on the go.


These would be great with strawberries, cherries, blackberries…the list is endless!

Give them a shot with some different fruit and let me know what you think! Happy breakfasting!


Lemon Chia Muffins (Vegan & Clean!)

Hi – Happy Thanksgiving week!

Did Thanksgiving sneak up on anyone else? It does for me every single year.

My husband (OMG I am still NOT used to saying husband) and I hosted Friendsgiving at our house last weekend so we could show off all of our fun serving stuff we got for the wedding. We had SO MANY LEFTOVERS – we ate turkey & stuffing the entire week. Also, of course we had to finish off the desserts too. After that, I decided I needed a break from Thanksgiving-y foods. I’m normally not a lemon person, but I thought it might be a good break from the Thanksgiving sweetness (especially since we have to do it all over again in a few days!)

Here’s my recipe for clean eating Lemon Chia Muffins. You could pretty easily make these into a loaf too!


  • 1 1/4 cup of coconut flour
  • 2 tablespoons of flax seed powder (just grind up some flax seeds in your Vitamix for a few min. to make this at home!)
  • 1.5 teaspoons of baking powder
  • 1.5 teaspoons of baking soda
  • 1/2 tablespoon of salt
  • 2 heaping tablespoons of Chia seeds
  • 2 tablespoons of melted coconut oil
  • 1 large egg
  • 1/2 cup of applesauce
  • 2 tablespoons of vanilla
  • 1/2 cup of plain (nonflavored) Greek yogurt
  • Juice of 2 medium lemons
  • 1 cup of unsweetened almond milk
  • 1/2 cup of agave
  • Preheat oven to 350 degrees.
  • Mix all dry ingredients together in a medium bowl. (Flour, flax seed powder, baking soda + powder, Chia seeds, salt) 1
  • In a seperate larger bowl, mix together coconut oil, egg, applesauce, and vanilla. Mix well.
  • Then, add in almond milk, yogurt, agave and lemon juice into bowl with wet ingredients. 3
  • Slowly add dry ingredients into bowl with wet ingredients. The Coconut flour will absorb the Almond milk really quickly, so if it looks too dry add in a touch more almond milk. 4
  • Spray a muffin pan. Divide the batter into muffin cups. This should make about 16-20 muffins, depending on how big you want them.
  • Bake at 350 for 22-24 minutes.
  • Let cool and eat!