Vegan cinnamon quinoa oat muffins: the perfect combination of cozy & nutritious! The tender, hearty muffins are also gluten-free and a breeze to make.
Healthy Vegan & Gluten-Free Quinoa Muffins
It’s beginning to feel like spring in Texas, but I am holding on to winter–or, at least, winter baking–with all my might.
Today was the kind of gray, drizzly, SF bay area (home)-style weather that I love, so after church, Kevin headed off to his office to grade papers while Nick and I stayed home to savor our indoor day by baking and being silly, activities at which we both excel.
I had toyed with the idea of giving up sugar for Lent, but after giving the notion a two-day test run last weekend, I was ready to tear down the remaining wallpaper in an upstairs closet with my bare hands.
Hence I modified the plan to (1) cut back on sugar (especially no leftover Valentine’s candy :)) and opt for less refined sweeteners, such as honey, maple syrup, and coconut palm sugar over refined sugar (without being fanatical); and (2) eat even more whole foods in general, everyday, such as whole grains, fruits, vegetables, nuts, seeds, etc.
So rather than a chocolate chip cookies and apple cake this afternoon, I experimented, and came up with a (ahem, pretty awesome) recipe: Cinnamon Quinoa Oat Muffins!
Healthy Highlights of Cinnamon Quinoa Oat Muffins
Do not let appearances and the irresistible scents of cinnamon & vanilla fool you: these muffins are nutrition stars! Specifically, they are:
High in fiber
A good source of plant protein
Low in sugar
Ingredients for Cinnamon Quinoa Oat Muffins
Quinoa: I am crazy about quinoa, and it is a fantastic stir-in to muffins, both for its nutrition (high protein, in particular) and subtle, nutty flavor. It also adds a slightly nubby texture to the finished muffins.
Oat flour: Rather than all-purpose flour, oar any other variety of wheat flour, I opted instead for oat flour. Making oat flour is as simple as placing rolled oats into the food processor and pulsing until the oats are a fine flour.
Coconut Sugar:Coconut palm sugar sweetens these wholesome muffins, to delicious effect. It is minimally refined, has a robust brown sugar-type flavor, and has a slightly lower glycemic index than refined sugar.
Extras: You can add in just about anything you desire to these muffins. Think dried fruit, fresh fruit, chopped nuts or seeds, a healthy blob or two of nut butter, or chocolate chips (I’ll have to wait on this last option until Easter bunny arrives).
In a small saucepan, bring the quinoa and water to a boil over medium-high heat. Reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 to 10 minutes. Remove the lid, fluff the quinoa with a fork, and allow to cool slightly.