Cinnamon Quinoa Oat Muffins (Vegan, Oil-free, GF)
Vegan cinnamon quinoa oat muffins: the perfect combination of cozy & nutritious! The tender, hearty muffins are also gluten-free and a breeze to make.
Servings: 12 muffins
Ingredients
- 1/3 cup uncooked quinoa
- 2/3 cup water
- 1.5 cups rolled oats certified GF, as needed
- 1/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup plain nondairy milk e.g., oat milk, almond milk, cashew milk
- 2 tablespoons runny almond butter or other runny nut butter
- 1 teaspoon vanilla extract
Instructions
- 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.
- Preheat oven to 350°F (180C). Spray the cups of a standard size 12-cup muffin tin with cooking spray.
- In a blender, process the oats into a fine flour. Transfer to a large bowl and whisk in the baking powder, cinnamon and salt.
- Add the milk, quinoa, almond butter and vanilla to the flour mixture; stir until completely blended.
- Divide the batter evenly between the prepared muffin cups.
- Bake in the preheated oven for 22 to 27 minutes until a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached.
- Cool in muffin tin for 10 minutes and then remove muffins to a cooling rack to cool completely.
Notes
Storage: Store the cooled muffins in an airtight container at room temperature for 2 days, the refrigerator for 5 days, or the freezer for up to 6 months.
Tip: An equal amount of brown sugar can be used in place of the coconut sugar.
Nutrition
Serving: 1muffin | Calories: 88kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 154mg | Potassium: 85mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 83mg | Iron: 1mg