After my trip to the Farmer’s Market, I knew I had to use apples in my muffin recipe for the week. I always try to have healthy snack ideas around for my kids to take in their lunch or for after-school snacking. I got beautiful Honey Crisp apples and I couldn’t wait to dive in… these muffins came out great! In fact, they’re almost gone. I need to make more.
1/2 cup of cooked quinoa
1/2 cup of light brown sugar
1/2 cup of all-purpose flour (I only use King Arthur)
1/4 cup of whole wheat flour
3/4 cup of almond flour (if you don’t have any replace with AP or whole wheat)
1 teaspoon of baking soda
1/2 teaspoon salt
1/3 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract
2 eggs, room temperature
1/3 cup of old fashioned oats
1 tablespoon of flax seed meal (optional)
1 firm apple, cored and peeled then grated on the larger grater size
1 teaspoon of ground cinnamon
1/2 teaspoon of ground or freshly grated nutmeg
Preheat the oven to 350 degrees. Line your muffin pans with liners or spray with baking spray. Set aside.
In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend. In a separate bowl, blend the coconut oil, Chobani, vanilla and eggs. Add the wet ingredients to the dry and blend without over-mixing. Then add the oats, (optional flaxseed meal), grated apples, cinnamon and nutmeg and blend. Fill your muffin cups 3/4 of the way filled and bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool and enjoy!
— Knead to Cook