Servings: 12 muffins
Ingredients
- 1 3/4 cups quinoa cooked
- 1 1/2 cups vanilla soy milk
- 1 1/2 tbsp ground flax seeds
- 1 3/4 cups all purpose flour
- 1/3 cup almond flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp ground cinnamon
- 3/4 tsp ground cardamom
- 1/3 cup canola oil
- 1/3 cup agave nectar
- 3/4 tsp vanilla extract
- 2/3 cup dried apricots finely chopped
- 3/4 tsp kosher salt
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Instructions
- Cook quinoa in water. Set aside to cool.
- 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.
- In another large bowl, combine all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon and cardamom. Set aside.
- Whisk the soy milk mixture while slowly adding canola oil, agave nectar, and vanilla extract. Whisk until incorporated.
- 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.
- Fill 12 muffin liners 3/4 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
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