These lil muffins are so moist and yummy! And really good for you too – no white sugar, and quinoa is a fabulous source of protein (it’s the only grain that is a complete source of protein). Quick and easy to make and back, get to it!
Makes 12 muffins
- 1 cup vanilla soy milk or other non-dairy milk (I used almond milk)
- 3 tsp ground flaxseeds (aka linseeds)
- 1/4 cup canola oil (I used almond oil)
- 1/4 cup agave nectar or pure maple syrup (I used agave nectar)
- 1/2 tsp vanilla extract
- 1.25 cups plain flour
- 1/4 cup almond meal or almond flour (I used almond meal)
- 1.5 tsp baking powder
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1.25 cups cooked quinoa
- 1/2 cup finely chopped dried apricots or currants (I used dried apricots)
Preheat the oven to 180c and lightly great a non-stick 12 cup muffin tin.
In a medium sized bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 min, then whisk in oil, agave nectar and vanilla.
In a separate large bowl, sift together flour, almond meal, bicarb 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 20-22 mins until a toothpick inserted into the centre of a muffin comes out clean.
Source: Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero