This recipe is SO easy, you can whip these muffins out in now time! Blendtec comes with a pretty cool recipe book that gives you step by step instructions down to just how many times you need to pulse the blender to make the perfect batter.  This is perfect for people like me who love recipes that have thorough, easy to follow directions ;)  I've made a few different versions of these muffins, one with blueberries and also a spicy jalapeño version.  I'll explain how to do each version below.  Enjoy!


1 whole egg and 1 egg white

2/3 Cup Milk (I used almond milk)

1/4 Cup Canola oil (I subbed this out for coconut oil, I highly recommend this.  The measurements are the same, just melt the coconut oil before adding)

1/4 Cup Honey

4 tsp. Baking Powder

1/2 tsp. Kosher Salt

2/3 Cup Cornmeal

2/3 Cup Quinoa Flour


Preheat oven to 400 degrees F.  Add first 4 ingredients in the order listed (if you have a blendtec, secure the lid and press pulse 4-6 times, however if you don't, just use a mixer and they will turn out lovely too).  Add the remaining ingredients (if using blendtec pulse 4-6 times, if not just mix it till batter is smooth).  Pour batter into greased muffin tins or tins lined with paper cups.  Bake 15-17 minutes and enjoy them hot out of the oven with some raw honey (I suggest Therabee Honey!)

**Blueberry version:  I bought fresh blueberries, froze them, rolled them in a little bit of the quinoa flour, and then mixed them in the batter at the end.  This keeps them from sinking to the bottom of your batter when you bake them!

**Spicy Jalapeño version:  I diced up some jalapeños along with a Cherry pepper (just pick a pretty red one, I mostly used it for the color it gives alongside the green jalapeño).  Dice them up and sauté them in a pan with a little oil (olive oil or coconut oil and just a touch).  Then add them (the amount you add will depend on how spicy you like it, I use      1 1/2 tbsp. or so) to the batter and bam spicy deliciousness! 


Cherry Pepper.jpg