These protein packed, dairy-free Quinoa Raisin Muffin Bites have no refined sugar and are just 100 calories. A perfect low calorie anytime snack.
Happy Labor Day weekend! I’ve been holding out on you guys. I realized last week while reviewing my August recipes for State of the Blog that I’ve been slacking on muffin recipes and for that, I am truly sorry! It’s not like I haven’t made any. In fact, I have quite a few lined up to be revealed when the time is just right. Although, I did post chocolate chip lovers banana bread, orange almond muffins, red white & blue chickpea muffins this summer. Definitely less than my usual offering of healthy bite sized snacks though!
I discovered these quinoa raisin gems buried in my zillions of pictures which thanks to my MAC death I didn’t have to clean up because my pics would not sync from iCloud to my PC after they fixed it. The Apple employees were stumped by that one. Leave it to me to be that person with the weird thing happening to them.
In any case, it never felt like the “right” time to share this recipe. I think part of me didn’t want to let go of this one because they were the very first pictures I ever took with fancy pants that turned out good. Truthfully, it was pure luck they turned out because a year ago I had no clue what buttons I was pressing and why. After now having 7 recipes accepted to Foodgawker last week, it feels strange looking back on these old pictures seeing how far I’ve come. Grateful is a better word.
At the root of not wanting to let go of this, is me not wanting to let go of a part of myself. It means I am accepting that something in me has changed. For better or worse, this is where I am and who I’ve become. You see these muffins mean a lot more to me than just another muffin recipe so I hope you’ll forgive me for not sharing them sooner. I also hope you give them a chance and while you’re at it, give yourself a chance because you never know how far you will come or who you will be in a year.
- 1 cup cooked quinoa
- 1 cup GF rolled oats ground into flour
- ¼ cup reduced sugar maple syrup
- ½ cup unsweetened vanilla almond milk
- 1 egg white (for Vegan substitute 1 flax egg)
- 1 tsp vanilla extract
- dash of sea salt
- ¼ tsp cinnamon
- ¼ raisins, I use low sugar craisins
- Preheat the oven to 350 and spray a standard muffin pan with the mist or olive oil spray
- Mix the ingredients in a large bowl
- Scoop to mixture to fill muffin tins all the way to the top these won’t be rising
- Bake for 25 minutes
- Allow muffins to cool completely in muffin tins before removing & enjoy
- Keep in the refrigerator in an airtight container up to a week
Want more quinoa? Try these!
What is a first of yours that you have a hard time letting go of?
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