The Flaming Vegan

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Gluten Free Lemon Poppyseed Quinoa Muffins
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Gluten Free Lemon Poppyseed Quinoa Muffins

Prep Time: 10 minutes

Cook Time: 20-25

Ingredients

  • 1 cup unsweetened almond milk
  • 1 tbs ground flaxseed
  • 1/4 cup applesauce
  • 4. 2-4 packets xylitol (8-16g) - (use another sweetener if you wish)
  • 1/2 tsp vanilla extract
  • 1 tbs lemon juice
  • 1 1/4 cup oat flour
  • 1/4 cup tapioca flour (you can probably sub this with more oat flour)
  • 1 1/2 tsp baking powder
  • pinch of sea salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup cooked quinoa
  • handful of raisins and/or chocolate chips
  • 1 tsp poppy seeds

Directions

(I suggest cooking your quinoa a little beforehand so it has time to cool down)

  1. Preheat oven to 350F.
  2. Get out a medium-sized bowl and mix the ground flaxseeds in with the almond milk. Then add in the applesauce, xylitol/other sweetener), vanilla extract and lemon juice.
  3. Get out a large bowl and add in the oat and tapioca flour, baking powder, sea salt, cinnamon, nutmeg and poppy seeds.
  4. Add the wet ingredients into the larger bowl and use a spatula to fold everything together until mixed together. Next, fold in the raisins and/or chocolate chips and the cooked quinoa. Blueberries/strawberries/raspberries/cherries/chopped apple would also be good!
  5. Distribute the mixture evenly among muffin moulds (I like using silicon since it is easy to remove the muffins after they are done baking) and bake for around 20-25 minutes. If they aren't quite done, bake for another 3-5 minutes or so. Allow to cool down before removing the muffins.

I think this made around 5 large muffins. They weren't as "pretty" as some muffins, but they were nice and moist from the cooked quinoa and delicious with some Earth Balance and fresh fruit.

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