Almond Quinoa Muffins
Vegan, Oil-free*, Gluten-free, No-added Sugar
Prep: 10 min, Bake: 25 min, Total: 35 min, Serves: 12
Ingredients for 12 muffins:
- 3/4 cup GF oat flour
- 3/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 cup unsweetened plant milk
- 1 Tbsp flaxseed
- ½ cup apple sauce
- ¼ cup maple syrup
- ½ tsp almond extract
- 1 1/2 cups cooked quinoa
- ½ cup slivered almonds, or other nuts or seeds (hemp seeds, pumpkin seeds, sunflower seeds…) or dried or fresh fruit (apricots, cranberries, blueberries) or a combination
- extra slivered almonds to put on top
Instructions:
- Preheat the oven to 350ºF and get your silicone muffin pan or inserts ready.*
- In a large bowl, sift together the flours, baking powder, baking soda, and salt. Set aside.
- In a blender, process all wet ingredients and the flaxseed until smooth. Let sit while the oven is preheating.
- Add the wet ingredients to the dry and mix until well incorporated. Add more milk if needed.
- Gently fold in the cooked quinoa and the rest of the ingredients (nuts or seeds and/or dried fruit) and mix until smooth.
- Spoon into the prepared muffin pan or inserts, top with slivered almonds and bake for 23 to 25 minutes or 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 grease and flour it before pouring the batter in.
Feb 6th 2023
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