My gosh. Would you look at all of the healthy stuff going on in that muffin? Quinoa. Whole wheat. Flax. Apricots. Really it’s like a multivitamin, but that one that fills you up with the protein from the quinoa and the candy sweetness of the apricots. It’s like winning the breakfast lotto. Healthy and satisfying? Check and mate.
Apricot Quinoa Muffins
I think I have a bit of a girl-crush on Isa Moskowitz because here’s another one adapted from her book, Veganomicon
1 cup almond milk
1 T ground flaxseeds
1/4 canola oil
1/4 cup maple syrup (more if you prefer a sweeter muffin)
1/2 t vanilla
1 1/4 cups whole wheat pastry flour
1/4 cup almond flour
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/2 t cardamom
1 1/4 cups cooked quinoa
1/2 cup chopped dried apricots
Preheat oven to 350. Grease a muffin tin. In a medium bowl, whisk the almond milk and flax. Whisk in oil, maple syrup and vanilla. In a large bowl, mix flour, almond meal, baking soda. powder, salt and spices. Mix wet and dry together. Fold in quinoa and apricots. Pour into muffin tins and bake for about 22 minutes.
4 thoughts on “Apricot Quinoa Muffins”
this looks heavenly. who knew you can add cooked quinoa to the batter.. i bet that will make the muffin super moist. so delicious!
OK…that looks super yummy delicious. And…the coincidence: I JUST made some quinoa for dinner. Funny how the universe works.
It was meant to be!