Vegan apple and date quinoa muffins

Breakfast: Vegan apple and date quinoa muffins

Lunch: Leftover Hungarian eggplant goulash

Dinner: Seared tofu with mixed veggies and potatoes

Yes! The lowly muffin is back! I can't figure out why I haven't yet made muffins on this blog, but the good ol' fat muffin is back, albeit in a slightly different form to the white chocolate and raspberry mountains that used to be a staple of my baking days.

My love affair with quinoa continues with this recipe. Really, I can't get enough of the stuff, and when I have it in the morning it sets me on a run of boundless energy all day. These muffins are vegan and also sugar-free, and if you were to use buckwheat or brown rice flour instead of wheat flour, they would also be gluten-free too!

You'll need:
(Makes 12)

1 cup cooked quinoa*
1 cup vanilla almond milk
1 tbsp apple cider vinegar
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
3/4 cup unsweetened applesauce
1/2 cup canola oil
1/2 cup dates, chopped roughly

Method:

Preheat the oven to 160 degrees Celcius and line a muffin tray with paper cases
Mix the almond milk with the vinegar and set aside for 5 mins
Sift the flour, baking powder, baking soda and cinnamon together
Add the oil into the milk recipe, along with the applesauce
Add the wet ingredients into the dry and stir until just mixed
Stir in the dates and quinoa, but don't over mix
Divide mixture between the muffins cases
Bake for 15-20 minutes, or until a toothpick comes out clean

You can brush the top of these with almond milk and then dip them in brown sugar if you're feeling particularly decadent, but I prefer to have them at the less sweet end of the scale when they're for breakfast - and these are an amazing breakfast choice with a cup of chai tea!

*Please note that this isn't the same as 1 cup of dried quinoa. 1 cup of dried quinoa will make about 3 cups of cooked quinoa. We don't need quite that much!

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