• Skip to primary navigation
  • Skip to main content
  • Skip to footer
  • Home
  • Recipes
    • Meal Plans
  • Wellness
  • Sustainability
  • Teaching Kitchen
  • News
  • Meet The Team
  • Ask our Chefs & RDs

we eat. live. do. well logo

  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
  • Vimeo

September 20, 2023 RA ForLife Recipes

Almond Apricot Quinoa Muffins

Print Recipe Pin Recipe Save Recipe Go to My Collections
Servings: 34 muffins

Ingredients

  • 5 cups cooked quinoa
  • 1 quart vanilla soy milk
  • 1/4 cup ground flax seeds
  • 5 cups all-purpose flour
  • 1 cup almond flour
  • 2 tbsp baking powder
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground cardamom
  • 1 cup canola oil
  • 1 cup agave nectar
  • 2 tsp vanilla extract
  • 2 cup dried apricots, finely chopped

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

  • Cook quinoa in water. Set aside to cool.
    5 cups cooked quinoa
  • Preheat the oven to 350F. Line big muffin tin with baking cups and set aside.
  • In a large bowl, whisk together vanilla soy milk and ground flax seeds. Let sit for 1 minute.
    1 quart vanilla soy milk, 1/4 cup ground flax seeds
  • In another large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon and cardamom. Set aside.
    5 cups all-purpose flour, 1 cup almond flour, 2 tbsp baking powder, 2 tsp baking soda, 2 tsp ground cinnamon, 2 tsp ground cardamom
  • Whisk the soy milk mixture while slowly adding canola oil, agave nectar, and vanilla extract. Whisk until incorporated.
    1 cup canola oil, 1 cup agave nectar, 2 tsp vanilla extract
  • Add the bowl of dry ingredients to the liquid mix, stirring until incorporated. Gently fold in the cooked quinoa and finely chopped apricots until just combined.
    2 cup dried apricots, finely chopped
  • Fill 34 muffin liners 2/3 full. Place in oven to bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean. Let muffins cool completely.

Nutrition

Serving: 1each | Calories: 245kcal | Carbohydrates: 35g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 315mg | Fiber: 3g
Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!
Share This

Categories: RA ForLife Recipes

Previous Post: « Embrace the Joy of Giving Sustainably
Next Post: Chai Spiced Scones, Cinnamon Glaze »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

                                                                                                                                                                      Ā                                                               
         
  • Recipes
  •  
  • Wellness
  •  
  • Sustainability
  •  
  • News
  •  
  • Meet The Team
  •  
  • Ask our Chefs & RDs
  •  
  • Contact Us
  •   
  • Terms of Use
  •   
  • Privacy Policy
  •  
  • Privacy Request
  •  

Copyright © 2023 we eat. live. do. well. Compass Group. All Rights Reserved.