Quinoa Power Muffins
Energize your day with these vegan, protein-packed muffins made with quinoa, flaxseeds, and your choice of dried fruits or nuts. These low-salt muffins are not only delicious but also a portable snack, perfect for a quick pick-me-up.
ingredients
- 1 cup cooked quinoa
- 1 ½ cups whole wheat flour
- 1 cup unsweetened almond milk
- 1/2 cup maple syrup
- 1/4 cup ground flaxseeds
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup dried cranberries (or any dried fruit of choice)
- 1/2 cup chopped walnuts (or any nuts of choice)
steps
- 1.
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- 2.
In a bowl, combine the cooked quinoa, whole wheat flour, ground flaxseeds, baking powder, baking soda, cinnamon, and salt.
- 3.
In a separate bowl, whisk together the almond milk, maple syrup, melted coconut oil, and vanilla extract.
- 4.
Pour the wet ingredients into the dry ingredients and mix until well combined.
- 5.
Fold in the dried cranberries and chopped walnuts.
- 6.
Spoon the batter evenly into the lined muffin cups, filling each about 3/4 full.
- 7.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- 9.
Enjoy these protein-packed Quinoa Power Muffins as a tasty and nutritious snack on the go!
