Vegan, Oil-free*, Gluten-free
Ingredients for 12 muffins:
- 1 cup plant milk (unsweetened)
- 1 Tbsp ground flaxseeds
- ¼ cup apple sauce
- ¼ cup date syrup or maple syrup
- ½ tsp vanilla extract
- 1¼ cups GF flour (white whole wheat flour, if gluten is not a problem)
- ¼ cup almond flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- 1¼ cups cooked quinoa
- ½ cup finely chopped dried apricots, currants, raisins…
- ½ cup slivered almonds, or other nuts or seeds (hemp seeds, pumpkin seeds, sunflower seeds…) (optional)
Directions:
- Preheat the oven to 350 ºF and get your silicone muffin pan or inserts ready.*
- In a medium size bowl, whisk together the plant milk and ground flaxseeds.
- Allow to sit for 1 minute, then whisk in the apple sauce, date or maple syrup and vanilla.
- In a separate large bowl, sift together flour, almond flour, baking soda, baking powder, salt, and cinnamon.
- Add the wet ingredients to the dry, mixing until just incorporated. Add more milk if needed.
- Gently fold in the cooked quinoa and the apricots and nuts or seeds and mix until smooth.
- Pour into the prepared muffin pan and bake for 20 to 22 minutes until a toothpick inserted into the center of a muffin comes out clean.
Notes:
* Since this is an oil-free recipe, a silicone muffin pan or inserts are very helpful. If all you have is a metal muffin tin, you will need to lightly grease it before pouring the batter in.
