These muffins are a fantastic snack or post-run refuel. I put a little dab of nut butter on them or just eat them plain. The quinoa is a great way to boost the protein and fiber content of everyday baked goods such as these muffins.
This is technically a vegan recipe and does contain gluten, but can be adapted to suit all tastes.
Yield: 12 Muffins / Time: 35 Minutes
Ingredients
- 1 cup vanilla soy milk
- 1 tbsp ground flaxseeds
- ¼ cup canola oil
- ¼ cup agave nectar or pure maple syrup
- ½ tsp vanilla extract
- 1¼ cups all-purpose or whole wheat pastry flour
- ¼ cup almond meal almond flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp cardamom
- 1¼ cups cooked quinoa
- ½ cup finely chopped dried apricots or currants
- Preheat the oven to 350 degrees F and lightly grease a non-stick 12-cup muffin tin.
- In a medium size bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave nectar and vanilla.
- In a separate large bowl, sift together flour, almond meal, baking soda, baking powder, salt, and spices. Add the wet ingredients to the dry, mixing until just incorporated. Gently fold in the cooked quinoa and the apricots and mix until only the large lumps are gone.
- Pour into the prepared muffin tin and bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean.