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.
1 flax egg (1 tablespoon of flax seed + 3 tablespoons of water mixed and let sit for 3-5 minutes)
2 ripe bananas
1/4 cup of coconut oil, melted
2 cups of cooked quinoa
1 cup of oat flour (grind your own gluten free oats down to a flour in your food processor) I prefer Bob’s Redmill
1/4 cup of coconut sugar
1/4 cup of cashew or almond milk (I like Silk cashew)
1 tablespoon of ground cinnamon
1.5 teaspoon baking powder
Preheat your oven to 350 degrees. Add your muffin liners to your muffin pan. Set that aside. In your stand mixer or bowl with hand mixer, blend your flax egg, bananas, quinoa and oil together. Then add your flour, coconut sugar, milk, cinnamon and powder. Blend well. If the batter is too try, add a splash of your milk to the batter. The batter should be dense as gluten free baking typically is in texture.
Scoop your batter into each muffin well about 3/4 of the way filled. Bake for 24-30 minutes or until golden brown around the edges and a toothpick inserted comes out clean.
Additional mix-ins that you may wish to add:
Chopped nuts (1/4 cup)
Mini vegan chocolate chips (1/4 cup)
Blueberries (1/4 cup)
Blackberries (1/4 cup)
Monday: 6 treadmill/strength training
Tuesday: 10 outdoor rainy, windy miles
Wednesday: 4.44 treadmill miles/strength training
Thursday: 10 outdoor miles
Friday: Rest day – can’t wait!
— Knead to Cook