By Popular Demand

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by Hannah (BitterSweet)
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Here I was ready to just trash the whole muffin project, sharing the only salvageable part (the photos, of course) before moving on, and all of a sudden, cries for recipes come through plaintive comments. I’ll admit that they don’t look like disasters from the photos, but the reason that I’m stopping work on this muffin ebook is because they’re not amazing, period.

Sure, most of them are fine, but I’m not here to share recipes that are merely passable, and certainly not bundle them into an ebook and expect payment for the whole lot. There are already plenty of awesome muffin recipes out there, so does the world need more that are just okay? I think not.

But I still love all of you out there in the blogosphere, soothing my damaged ego and convincing me that my muffins must not be so bad…

 

So here’s the recipe for the Superfood Muffins, with one caveat: They’re probably not the best muffins you will ever make. They are, however, very healthy compared to most muffins and are packed with nutrients to give you energy throughout the morning- and they’re still plenty tasty. Besides, you guys all asked for it, so who am I to deny your requests for some muffin love? But after this, I’m not going anywhere near those insidious little breakfast cakes for a solid month or two, minimum. I don’t think my family will let me; I’ve had to promise them that there will be no more muffins to be let back into the kitchen!

Yield: Makes 12 Muffins

Superfood Muffins

Superfood Muffins

Full of fiber, vitamins, and minerals to power through your day, these muffins are healthier than most, and still plenty tasty.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 Cups Whole Wheat Pastry Flour
  • 1/2 Cup Rolled Oats
  • 1 Teaspoon Ground Cinnamon
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Whole Flaxseeds
  • 1 Cup Fresh or Frozen Blueberries
  • 1/2 Cup Chopped Walnuts
  • 2 Cups Cooked Quinoa
  • 1/4 Cup Olive Oil
  • 1/2 Cup Amber Agave Syrup
  • 1/4 Cup Plain Non-Dairy Milk
  • 1/2 Cup Orange Juice
  • Turbinado Sugar (Optional)

Instructions

  1. Preheat your oven to 375 degrees and lightly grease 12 muffin tins.
  2. In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Grind the flaxseeds to a fine powder using a coffee or spice grinder, and mix them in as well. Add in the blueberries and walnuts, and toss them to coat.
  3. Separately, combine the cooked quinoa, oil, agave, non-dairy milk, and orange juice. Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing it as little as possible.
  4. Distribute the mixture evenly between your prepared tins, and sprinkle with about 1/2 teaspoon turbinado sugar per muffin, if desired.
  5. Bake for 18 – 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.

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Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 335Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 4mgSodium: 212mgCarbohydrates: 53gFiber: 6gSugar: 10gProtein: 9g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Quick Breads and Muffins

 

52 thoughts on “By Popular Demand”

  5. Those muffins look amazing! I bet any berry would be good in them, too! Thanks for always making amazing food! Can’t wait for your next cookbook, girl! Even if it’s an all-muffins-all-the-time cookbook :)

  16. They look and sound delicious.

    Muffins can be tricky I think.. I have made some barely passable ones.. I know exactly what you speak of.. them rising then sinking and being gummy inside..

    Obviously, you hold yourself to a high standard and that’s OK.. (in fact, that’s probably the reason you are where you are today with your awesome book and another one on the way!)..

  19. I think I know what you mean, not being too happy with recipes that are “just ok”. If they are merely acceptable to us veggies, then they are going to get a severe battering out in the wild. My favourite thing in a recipe is its universal appeal – food that will be accepted by anyone – not just people who appreciate food by its health factor as much as its taste. I’m not sure if I made too much sense!
    Out of all the sweets I’ve made so far, only two make it to my list of suitable-for-all recipes. One is your korova cookies ;)

  20. I was just getting ready to give you a pep talk from your last post and realized I was too late. Who cares I am gonna tell you anyway. Your muffins look wonderful and I am sure that they taste good too. Needless to say I am thrilled with this recipe because it is the recipe I want most. Well, the chocolate black bean muffin looked quite tempting!

  23. these are awesome! I have a little traveling to do and a couple days of questionable eating ahead of me. I’m going to bring these with me to snack on.

  24. Yay! I’m so glad you decided to post this!! These superfood muffins sound excellent–and healthy. And that is a great combination. Thank you, thank you, thank you for changing your mind and sharing this great recipe.

  25. Sometimes I’ll make something, and think, eh- it’s not that great. Then someone will try it, and to my wonderment, will rave about it! Go figure. Your muffins may be an example of this phenomenon. Plus I’m suspecting that you are your worst critic, and your muffin is more than just okay!

  26. As a muffin addict it makes me terribly sad that there will be no muffin ebook :( That being said, I’ve no doubt that your muffins weren’t as terrible as you think they were. These one’s right here sound amazing to me!

  28. These look awesome! Has anyone done the nutritional analysis of them? I’d be interested in the calorie/protein/fiber counts.

  29. These sound really good. I’ve been meaning to try making muffins with some sort of grain in them (other than oats). I think I’ll try these ones!

    I made muffins yesterday actually, but they didn’t turn out so well. Back to the drawing board I guess.

  30. Those do look super good! I’m so used to baking things that aren’t very healthy, but I could get into this recipe!

  31. Superfood muffins FOR REAL! What a great ingredient list, I love cooking like this. Every delicious bite gives me a little thrill when I think about how much goodness I’m giving my body.

    These are really beautiful, thanks for the recipe.

  36. This IS pure, deliciously decadent “superfood” with an excellent balance of nutrition… Thankls for sharing! :) Sorry your E-book didn’t work out, maybe you could start one about something else though, perhaps cakes, cupcakes or baking? Either way, I still remain a loyal fan ;)

  38. I’m so glad you posted this recipe!! The muffins look and sound great, so as soon as it cools off here I’m going to fire up my oven and make a batch!

  40. These look delicious , Hannah! Maybe you are too hard on yourself…and it’s good-for-you muffins…who wouldn’t feel good eating it?

  41. A healthy muffin sounds too good to be true! They look great, and I’m sure they’re not as bad as you’re making them out to be. What an ambitious project…I look forward to hearing what project percolating next!

  42. Hahaha, Hannah, what a hilarious introduction! I love the “caveat” line, too, and I love that you’re honest: not many people warn recipe-followers, “They are definitely not the best muffins you will ever make.” They sure look pretty, and I sure do love cooked quinoa in muffins!

  43. These look lovely, actually! ^_^ The next time I can hook up with all the ingredients I am totally making them!

  44. Bookmarking this one for sure, Hannah!

    I’m sorry that I don’t comment here more often. I find it very difficult to comment on blogs. Haha. Hence my tedious flickrmail. :(

  48. I was looking for something to do with quinoa, ran across these, and made them on impulse. I used honey instead of Agave Syrup (didn’t have any), dropped the sugar completely (I don’t like sweet muffins) and used 1% regular milk. Oh yes, no Walnuts, since I didn’t have any. Guess what? These are really good, and I won’t be hungry for a while! These don’t rise, so don’t be afraid to fill the muffin tin to the top.

    Thank you for sharing them.

  51. My roommate made these for me months ago for a road trip from South Florida to Boston, and they were perfect. They are easily my favorite muffins — you don’t give them enough credit! Thanks so much for this recipe.

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