I love finding new ways to use leftovers. I started making my dogs’ food instead of buying it for them when my sweet lab was diagnosed with cancer a few weeks ago. I made a ton of quinoa and wanted to use it to add to some muffins. Quinoa is such a great protein source for vegans. Quinoa is packed with: Protein: 8 grams, Fiber: 5 grams, Manganese: 58% of the RDA, Magnesium: 30% of the RDA, Phosphorus: 28% of the RDA, Folate: 19% of the RDA, Copper: 18% of the RDA, Iron: 15% of the RDA, Zinc: 13% of the RDA, Potassium: 9% of the RDA, over 10% of the RDA for Vitamins B1, B2 and B6 and small amounts of Calcium, B3 (Niacin) and Vitamin E.
Quinoa adds a nutty flavor, extra moisture and texture to these muffins. Kids love them and they make a perfect snack or on-the-go breakfast. Gluten free and vegan. Gluten free muffins are typically dense in texture and more filling. If you’re looking for light and fluffy – pass on these.
— Knead to Cook