Servings: 6
Ingredients:
- 1/4 cups dry Quinoa
- 1 3/4 cups dry quick oats
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup soy milk
- 2 cup eggs
- 1 medium apple, chopped
- 1/2 cups pumpkin puree
- 1/4 cups sugar substitute
- 1 tsp cinnamon
- cooking spray
Instructions:
- Preheat oven to 325°F .
- Combine dry ingredients and add wet ingredients.
- Mix well.
- Separate into 6 slots in a muffin tin that has been well sprayed with cooking spray.
- Bake for about 25 minutes, or to your liking.
- Let cool. Remove from tin.
Cook’s Notes
For the busy gal on the go, this is a hearty breakfast that’s easy to transport.
Serving Suggestion
Serve warm or right from the refigerator.
Tweaked from the Weight Watcher Message Boards
Oatmeal Quinoa Muffins - At Long Last! « Natural Zest said
July 21 2008 @ 7:16 pm
[...] recipe was adapted from The Weekend Chef. No Comments so far Leave a comment RSS feed for comments on this post. TrackBack URI [...]
Breakfast: Quoatmeal Muffins : Natural Zest said
September 19 2011 @ 12:59 am
[...] I’ve tweaked this recipe a number of times over the years. I originally found the recipe at The Weekend Chef. Below is my take on it, with variations listed. All mixed up & ready to [...]