These muffins are basically the trendiest morning breakfasts of the moment: grab and go, gluten free, packed with quinoa and nut milk, and can easily be made vegan. Bam, bam, and BAM! Make a couple dozen of these little guys or freeze for future morning bites and afternoon snacks. With no sugar, packed with super food nutrients, and a nutty delish taste delicious, quinoa flour may be your newest dirty baking secret.
- Dry Ingredients:
- 1 cup Bob Red Mill's Quinoa Flour
- 1 cup AP flour (Gluten Free or regular)
- 1 1/2 tsp. baking soda
- 1 Tbsp. ground cinnamon
- 1 tsp. sea salt
- Wet Ingredients:
- 4 sweet, red apples, peeled, cored and roughly chopped into very small pieces
- 1 large ripened banana, mashed
- 1 cup almond milk
- 1/2 cup apple sauce (unsweetened)
- 1 1/2 tsp. vanilla extract
- 1 large egg
- 1/3 cup honey
- To Garnish: chopped nuts or honey + water glaze
- Preheat the oven to 350° F. Grease mini muffin tins or regular sized.
- In a medium sized bowl, mix together all of the dry ingredients.
- In a large bowl, Whisk together all of the wet ingredients. In this bowl, add in the dry ingredients. Mix together with a wooden spoon or spatula until there are no clumps left.
- Using a small ice cream scoop, scoop the batter into the greased muffin tins.
- Bake for 12 minutes, turning pan after about 7 minutes to ensure they cook evenly.
- After they are done, allow to cool.
- Meanwhile, in a small bowl, mix together 1 Tbsp. of honey with 1 Tbsp. of hot water. Once it forms a thick water consistency, using a pastry brush or a spoon, dab the top of each muffin.
- Take out of the tins once cool and allow to come to room temperature. Store in an air tight container or freeze for up to 3 weeks.