These almond quinoa muffins from Veganomicon, aren't 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.
Print
Almond Quinoa Muffins
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 cup vanilla soy milk
- 1 tbsp. ground flaxseeds
- ¼ cup canola oil
- ¼ cup agave nectar or pure maple syrup
- ½ tsp. vanilla extract
- 1 ¼ cups all-purpose or whole wheat pastry flour
- ¼ cup almond meal or almond flour
- 1-½ tsp baking powder
- ½ tsp. salt
- ½ tsp. ground cinnamon
- ½ tsp. ground cardamom
- 1 ¼ cups cooked quinoa
- ½ cup finely chopped dried apricots or currants
Instructions
- 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.
Nutrition
- Serving Size: 12
- Calories: 173
- Sugar: 10
- Sodium: 106
- Fat: 6
- Carbohydrates: 25
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Let us know how it goes with the GF flour! And yes, the original version freezes very well!!!
Yum cant wait to try. Looking for easy and healthy snacks to make for my toddler. Planning to use gluten free flour instead i saw in other comments thats doable. Do you know if these freeze well?
Yeah, absolutely give it another try. When you cook the quinoa, be sure to rinse it well first. Then as soon as the edges of the quinoa are translucent, drain the quinoa in a fine mesh strainer. No need to wait for the quinoa to absorb all of the water. Hopefully that helps!
Hello! I followed the recipe precisely but they came out a bit too wet/dense -- not fluffy or risen, at all. I am thinking it may have to do with my quinoa being cooked too wet? Maybe you could post a picture or write a description of the correct cooked quinoa texture?
I loooove the flavor though. Very unique and not too sweet! I think I will try again with some more dried out quinoa and maybe add some lemon or vinegar and baking soda to give a lil fluff.
Absolutely! I would just swap out the whole wheat flour for your favorite gluten free variety.
Can I make these muffins gluten free?
I make these without the dried fruit, and my son loves them for breakfast!
@Tina - Yes, you must! This one is a total winner.
Beautiful recipe. I am adding this to my list of recipes to make 🙂
@Veronica - Yeah, any of those should work just fine. Good luck!
Can I instead of soy milk use coconut or almond milk? Not a very big fan of soy milk.
Another home run!
We made these last week and between the two of us finished them off in just a few days. Also, thanks for the great tip on making your own almond meal/flour. We've blended our own a few times since and our wallets are very appreciative. Much cheaper this way!
Thanks for another delicious recipe 🙂
Amazing! I add them a little more super-foodie and added 2 tbsp raw cocoa powder, 1/4 c shredded coconut and some raisins. Delicious 🙂
Love, love, love these muffins! My kids go crazy over them! We add vegan mini chocolate chips to them!
Really nice ones!
My 2 year old yelled "buns!!" and gulped it down fast with a glass of soy milk.
Really nice as breakfast too, together with fruit and tea, feels healthy!