Almond Quinoa Muffins

Hearty yet sweet, these muffins are packed with healthy grains, including quinoa, a protein powerhouse often dubbed the "perfect food". We think that makes these the "perfect muffin".

1 cup vanilla soymilk
1 Tbsp. ground flaxseeds
1/4 cup sunflower oil
1/4 cup agave nectar
1 tsp. vanilla extract
1 cup spelt flour
1/3 cup whole barley flour
1/4 cup almond meal or almond flour
1/2 tsp. baking soda
2 tsp. baking powder
1/4 tsp. sea salt
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1-1/4 cups cooked quinoa
1/2 cup finely chopped dates

Preheat the oven to 350F (180 C) and lightly grease 12 muffins cups, or line with paper liners.
In a medium-sized bowl, whisk together the soymilk and flax; allow to sit for one minute, then whisk in the oil, agave, and vanilla.

In a separate large bowl, sift together the 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 muffins tins, filling about 3/4 full, and bake for 20 to 22 minutes until a tester inserted into the center of a muffin comes out clean.

from Veganomicon: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero

1 comment:

  1. Oooooooh! These are definitely th perfect recipe for my family! Can't wait to try...


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