{vegan} almond apricot quinoa muffins.

I get excited over muffins easily… especially with a recipe such as this one.

It combines all of my latest {healthy} food obsessions: quinoa, chia, cinnamon, almond milk and dried apricots.

These muffins are just the slightest bit sweet and have A+ quality texture between the seedy chia crunch and chewy apricots. You will not feel guilty when you wolf down 3 muffins, alongside a cup of hot lemon water ;)

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{Vegan} Almond Apricot Quinoa Muffins

recipe inspiration a la No Meat Athlete

  • 1 c. unsweetened vanilla almond milk
  • 2 T chia seeds
  • 1/4 c. canola oil
  • 1/4 c. organic maple/agave syrup blend
  • 1 tsp. vanilla extract
  • 1 1/2 c. whole wheat flour
  • 1/4 c. unsweetened dried coconut
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 1/4 c. cooked quinoa
  • 1/2 c. finely chopped dried apricots
  • raw sugar for sprinkling

In a medium size bowl, whisk together the almond milk and chia seeds.  Allow to sit for 1 minute, then whisk in oil, maple/agave, and vanilla.

In a separate large bowl, mix together flour, baking powder, baking soda, cinnamon, and salt. Add the wet ingredients to the dry, mixing until just incorporated.

Gently fold in the cooked quinoa and apricots – mix until only the large lumps are gone.

Pour into a prepared muffin tin (using magic muffin papers), sprinkle raw sugar over the top, and bake @ 350* for approx. 20 minutes until a toothpick inserted into the center of a muffin comes out clean.

Makes 1 baker’s dozen .

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I <3 muffins.

Check out my recipe page for more muffin recipes.

* * *

There’s no time for any more procrastibaking. I have 3 final exams standing in between me and finishing my 4th year of college…

Toodles!

HP

Just because…

Keeping Fit, Staying Sane: 5/9 – 5/15

  • 20+ miles run (2 hrs. 38 minutes)
  • 2 cycle classes (2 hrs.) + 24 minutes
  • 3 yoga classes (3 hrs.)
  • 12 minutes StairMaster
  • kettlebells – Mon, Tue, Fri, Sat, Sun

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Comments

  1. says

    Oooh, I love that you made these with quinoa! I’ve been on quite a quinoa kick lately – I’m eating it for breakfast, lunch and dinner! I’d love to make it with a muffin now. Thanks for the recipe!

  2. Meg says

    These were super yummy. I subbed dates for apricots because I had them on hand, I can’t wait to have one tomorrow morning!

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