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Quinoa and Blueberry Breakfast Cakes with Chia and Lemon
Original recipe: 6 servings · Prep: 15 min · Cook: 25 min · Total: 75 min
By TinyTummyTreats Editorial TeamPublished May 6, 2026 | Updated Oct 17, 2026
International
75 mins
easy-to-makegluten-freefruit-basedwhole-grainsquick-prepmake-aheadlunchbox-friendlyquick & easy
Quinoa-flour blueberry cakes with oats, chia, lemon and egg, baked in a muffin tin. Estimated timing (not kitchen-tested): preparation 15 minutes; cooking 25 minutes; additional elapsed time 35 minutes; total about 75 minutes. Additional time includes the relevant cooling, chilling, soaking, marinating or resting stages. Cooling varies with room temperature and portion size. Times are planning estimates based on the instructions. Follow the stated doneness and temperature checks, and extend cooking or cooling as needed.
Prep
15 min
Cook
25 min
Total
75 min
Servings
6
Difficulty
easy
Cuisine
International
Ingredients
Servings
6
- 3/4 cup quinoa flour
- 1/4 cup gluten-free-labeled rolled oats
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 piece large egg
- 1/2 cup unsweetened applesauce
- 1/3 cup milk
- 1/2 cup fresh blueberries
- 1 teaspoon lemon zest
- 1 tablespoon coconut oil
- 1/2 teaspoon vanilla extract
Instructions
-
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 6-cup muffin tin or line with silicone liners to ensure easy removal of the cakes.
-
In a large bowl, whisk together quinoa flour, gluten-free rolled oats, chia seeds, baking powder, baking soda, and ground cinnamon to evenly distribute dry ingredients.
-
In a separate bowl, combine the egg, unsweetened applesauce, milk (dairy or dairy-free), melted coconut oil, vanilla extract (if using), and fresh lemon zest. Whisk until smooth.
-
Pour wet ingredients into dry and fold gently until just combined, taking care not to overmix to maintain soft texture.
-
Fold in fresh blueberries carefully to keep them intact.
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Spoon batter evenly into muffin cups, filling each about 3/4 full.
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Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and tops are lightly golden.
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Allow cakes to cool in pan for 5 minutes before transferring to a wire rack to cool completely.
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Serve slightly warm or at room temperature. Store cooled cakes in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
-
For make-ahead convenience, freeze fully cooled cakes in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw overnight in the refrigerator or gently warm before serving.
Timing note
Allow for preparation, 18-22 minutes baking, 5 minutes in-pan cooling and complete cooling.
Serving notes
This general recipe does not establish suitability for a particular age or eating ability, or allergy safety.
Ingredient choices
Use the stated ingredients and quantities. Substitutions can change binding and texture and have not been established as equivalent.
Storage
Refrigerate promptly in a covered container for up to 3 days. Reheat only the portion needed until hot throughout.
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