Almond Quinoa Muffins

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Source: Koko's Kitchen—Adapted From: Veganomicon

Ingredients

Yields: 12 muffins (12 Servings)

1 cup Soy Milk 243g
1 tbsp Flax Seed Meal 6.5g
1/4 cup Vegetable Oil 54.5g
1/4 cup Maple Syrup 78.75g
1 tsp Pure Vanilla Extract 4.2g
1/2 tsp Almond Extract
1/4 cup Almond Meal 23.75g
2 tsps Baking Powder 9.2g
1 tsp Baking Soda 4.6g
1/2 tsp Salt 3g
1 1/4 cup Whole Wheat Flour 150g
1 tsp Pumpkin Pie Spice 1.7g
1 1/4 cups Cooked Quinoa 231.25g
1/2 cup Blackcurrants 56g

ALWAYS check labels before buying or consuming!

Preheat oven to 350°F. Line muffin tins. Whisk almond milk and flax seed. Set aside 1min. Separately, whisk dry ingredients together, and wet ingredients together (including milk and flax mixture but excluding quinoa and fruit), then combined wet and dry but do not over-mix. Stir in quinoa and fruit. Bake 18-20 min.

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Necessary Equipment: Oven

Oven