ALMOND-QUINOA MUFFINS

Yesterday, Wilder couldn't get enough of the oatmeal cookies my mom made.

Today, he is loving the almond-quinoa muffins I made for lunch. I am so happy when I stumble across a super-healthy recipe that I feel really good about feeding my family and that they absolutely love. These muffins are that kind of recipe. 

These muffins, alongside a green smoothie, or some applesauce, make a great meal. And since my younger three boys completely finished off the dozen I made for lunch, I am going to make a double batch this afternoon for the freezer.

I have adapted it from the original, which is from the veganomicon cookbook, via No Meat Athlete.

Vegan Almond-Quinoa Muffins

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  1 cup unsweetened vanilla almond milk

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  1 T. ground flaxseeds

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  1/8 cup oil

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  1/8 cup unsweetened applesauce (next time, I will probably omit the oil entirely and just use 1/4 applesauce)

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  1/4 maple syrup (or honey or agave)

• 
  

  1/2 t. vanilla extract

• 
  

  1 cup plain, unbleached flour

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  1/4 cup whole wheat flour

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  1/4 cup almond meal (I make almond meal from the leftover almond pulp when I make almond milk)

• 
  

  1 1/2 t. baking powder

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  1/2 t. baking soda

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  1/2 t. sea or kosher salt

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  1/2 t. cinnamon

• 
  

  1/4 t. ginger

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  1/4 t. cloves

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  1 1/4 cups cooked quinoa

• 
  

  1/2 cup chopped golden raisins

Preheat oven to 350 degrees. Grease muffin tin. 

Mix first six ingredients. In a separate bowl, mix all remaining ingredients except quinoa and raisins. Mix dry ingredients with wet ingredients until just incorporated. Fold in cooked quinoa and chopped raisins. Spoon in to muffin tins and cook for 20-22 minutes, or until a toothpick inserted into muffin comes out clean. Makes 12 muffins. 

WW points: 3