These are great muffins, not to sweet and packed with protein. Don’t let the expense of almond meal/flour discourage you from making these on a regular basis. It’s so easy to make your own. Just blend up some almonds in a coffee grinder or the blender. Simple as that. No need to spend $10 on a bag of almond flour, when you can make your own from a dollar’s worth of almonds.
- 1 cup vanilla soy milk
- 1 tbsp. ground flaxseeds
- 1/4 cup canola oil
- 1/4 cup agave nectar or pure maple syrup
- 1/2 tsp. vanilla extract
- 1 1/4 cups all-purpose or whole wheat pastry flour
- 1/4 cup almond meal or almond flour
- 1-1/2 tsp baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground cardamom
- 1 1/4 cups cooked quinoa
- 1/2 cup finely chopped dried apricots or currants
- Preheat oven to 350° F and lightly grease a non-stick 12-cup muffin tin.
- In a medium-size bowl, whisk together the soy milk and ground flaxseed. Allow to sit for 1 minute, then whisk in oil, agave nectar or maple syrup, and vanilla.
- In a large bowl, sift together flour, almond meal, baking powder, salt and spices. Add the wet ingredients to the dry and mix until just incorporated. Gently fold in the cooked quinoa and the dried fruit.
- Pour into the prepared muffin tin and bake for 20-22 minutes until a toothpick inserted into the center of a muffin comes out clean.