Vegan Amaranth Protein Muffins (Gluten-free, Oil-free)

Whole grain vegan amaranth protein muffins that are flourless, gluten-free, oil-free, high in fiber, almost 5 g protein, and only 104 calories.

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Amaranth. Have you made its acquaintance?

I am enamored of this super-grain, but have been remiss in posting a new amaranth recipe in a while, despite having two pounds-worth stored in the freezer. My husband likes to remind me of my extensive cache of grains, nuts and seeds when he gets frostbite foraging for a pint of ice cream.

What is Amaranth?

Tiny and tan, amaranth was a staple of the pre-Columbian Aztecs (much like quinoa was for the Incas).

Amaranth is a remarkable food. It has not received the same level of buzz as its cousin, quinoa, but it boasts many of the same super-benefits.

The Aztecs believed that, in addition to providing general sustenance, eating amaranth could increase both energy and strength.

The latest scientific research on amaranth indicates that they were spot-on: amaranth seeds are 13 to 15 percent protein, among the highest for any grain, and are also high in fiber, calcium, iron, potassium, phosphorus, zinc, and vitamins A and C.

Most importantly, amaranth is delicious and versatile! It makes a cozy porridge, similar in texture to cream of wheat (but gluten-free) and can be popped into the world’s tiniest popcorn (great for sprinkling onto salads and incorporating into rice-crispy-like bars and treats).

But I came up with something new for today’s post: a sweet and nutty breakfast cookie that has equal measures of great taste and protein to jumpstart the morning.

Recipe Benefits

• Vegan (egg-free, and dairy-free)
• High protein
• Gluten-free
• Oil-free
• High fiber
• Portable (great for breakfast on the go)
• Easy to make

Steps to Make Vegan Amaranth Breakfast Cookies

Note that the complete directions are also in the recipe card below.

Step One: Cook the Amaranth Into a Porridge

The recipe begins by cooking the amaranth into creamy porridge I alluded to a moment ago. It only takes 20 minutes of hands-free time to cook. You can also do this a day or more ahead of time.

Step Two: Grind Some of the Oats into a Flour

While the porridge cools, process 3/4 of the oats into a fine flour.

Step Three: Preheat Oven and Prepare Pan

Preheat oven to 350F(180C). Grease or spray 9 cups of a standard size muffin tin.

Step Four: Add the Remaining Ingredients

To the porridge, stir in the oat flour, remaining 1/4 cup oats, protein powder, coconut sugar, dried fruit and 1 tablespoon of the chia seeds until well blended (mixture will be thick).

Step Five: Portion the Batter

Divide the batter equally between prepared cups, flattening and smoothing the tops. Sprinkle with the remaining chia seeds.

Step Six: Bake

Bake the breakfast cookies in the preheated oven for 25 to 26 minutes until golden brown at the edges and tops of bars feel dry.

Step Six: Cool

Transfer the tin to a wire rack and cool for 10 minutes. Remove the muffins from tin and cool completely.

FAQ

• How Should the Vegan Amaranth Breakfast Cookies Be Stored? Store the breakfast cookies in an airtight container at room temperature for 3 days, refrigerator for 1 week, or freezer for 3 months.
• What Can I Use in Place of the Amaranth? An equal amoiunt of quinoa can be used in place of the amaranth.
• What is the Taste and Texture of the Cookies? These are a cross between a muffin and a wholesome energy bar. They have moist, chewy interiors coupled with crispy edges. The amaranth has a warm, nutty flavor, accented by the bright notes of dried fruit throughout.
• Can I double the recipe? Yes! This recipe makes a batch of nine, but you may want to double the recipe if your household is 2 or more.

Happy baking, eating, and moving, everyone!

Related Posts

• Crispy Baked Amaranth Patties {Vegan, Gluten-Free}
• Easy Amaranth Porridge {gluten-free, high-protein, vegan}
• Toasted Coconut Amaranth {GF + V}
• Amaranth, Almond & Pear Energy Balls {V+GF}
• 4-Ingredient Chocolate Quinoa Muffins {Vegan, Oil-Fee, GF}

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5 from 3 votes

Vegan Amaranth Breakfast Cookies (Oil-free, GF)

By: Camilla

Whole grain amaranth breakfast treats that are vegan, flourless, gluten-free, high in fiber, almost 5 g protein, and only 119 calories.

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Servings: 9 breakfast cookies

Ingredients 

1x2x3x

• ▢ 1 cup 250 mL water
• ▢ 1/3 cup uncooked amaranth
• ▢ 1/4 teaspoon fine sea salt
• ▢ 1 cup 100 g rolled oats (certified GF, as needed), divided use
• ▢ 1/4 cup vanilla plant-based, vegan protein powder
• ▢ 2 tablespoons coconut sugar
• ▢ 2 tablespoons nondairy milk, e.g., oat milk, almond milk, cashew milk
• ▢ 1/3 cup packed dried fruit, chopped
• ▢ 1 and 1/2 tablespoons chia seed, s divided use

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F(180C). Grease or spray 9 cups of a standard muffin tin.
• In a small saucepan, bring the water to a boil. Add the amaranth, reduce heat to low, cover and cook for 25 to 30 minutes (stirring occasionally) until thick and creamy. Scrape into a medium bowl and stir in the salt until blended. Let cool slightly (or entirely).
• While the porridge cools, 3/4 cup (75 g) of the oats into a flour with a food processor or blender.
• Add the oat flour, remaining 1/4 cup oats, protein powder, coconut sugar, nondairy milk, dried fruit and 1 tablespoon of the chia, stirring until well blended (mixture will be thick). Divide equally between prepared cups, flattening and smoothing the tops. Sprinkle with the remaining chia seeds.
• Bake in the preheated oven for 25 to 26 minutes until golden brown at the edges and tops of bars feel dry. Transfer tin to a wire rack and cool for 10 minutes; remove from tin and cool completely.

Notes

Storage: Store in an airtight container at room temperature for 3 days, refrigerator for 1 week or freezer for 3 months.

Nutrition

Serving: 1breakfast cookie | Calories: 104kcal | Carbohydrates: 18g | Protein: 4.8g | Fat: 1.1g | Sodium: 103.6mg | Fiber: 3.2g | Sugar: 5.3g

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