Dancing, pumpkins, and muffins, oh my!

After a Friday night of dancing,  and a Saturday full of pumpkin carving…


This morning, as my beautifully rotten loveable granddaughters slept in, I decided to make some muffins for breakfast.

Knowing I had quinoa in the fridge and blueberries in the freezer, I had the perfect recipe I could tweak!


2 cups prepared Quinoa (1cup dry quinoa prepared as directed per package)

2 cups flour (I used wheat, but will be experimenting with almond and/or coconut flour next time)

1 large egg

1/4 cup vanilla Greek yogurt

1 1/2 tsp baking powder

1 tsp sea salt

1/2 to 1 cup blueberries (1/2 cup just didn’t look like enough to me)

1tsp vanilla extract

3/4 cup milk (I used unsweetened almond milk)

3/4 cup light brown sugar, packed

Directions: In large bowl, whisk together quinoa, flour, brown sugar, baking powder, and salt.

In separate bowl mix egg, milk, yogurt, and vanilla.

Add wet ingredients to dry and mix until combined, fold in blueberries.

Spray muffin tins with cooking spray. Fill muffin tins with mixture and bake in a preheated oven, 350°, for 25-30 minutes, until toothpick inserted in center of muffin comes out clean.



(Recipe adapted from this one)

Now, to muster up enough ambition to finish cleaning and go for a run!

Enjoy your Sunday!

Nut flour, have you used it? What’s your favorite for baking?


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