Good Morning!
Hope you all are having a wonderful Waffle Wednesdays so far. How about a {vegan} mid-week recipe? I wrote this recipe ages ago, but didn’t put it to the test until Monday with inspiration via my pink KitchenAid and a clean, new muffin tin. #it’sthelittlethings
See my RECIpage for the full recipe!
This recipe was inspired by my Apricot Almond Quinoa Muffins. Both are fabulous and fabulous for you – just check out the ingredient lists!
Note: Any liquid sweetener should substitute just fine, i.e. maple syrup, honey, or agave.
Have a happy & healthy Hump Day!
See you soon, friends :)
Hill
Dark Chocolate Almond Bark with Coconut & Ginger
Easy Tofu Vegetable Stir-fry
holiday dark chocolate bark.
Gluten-Free Chocolate Chip Cookies
Meal Plan | Week of February 10
I’ve never tried cooking with quinoa – these look great!
Those sound so good!
I have never baked with quinoa before! I gotta try that!
I have so much quinoa to use and these sound perfect!
I love the idea of using quinoa in baked good – so much protein!
These muffins are so cute! I love the quinoa idea, although I’ve never tried it. These would be fun to make this weekend.
I have never thought to bake with cooked quinoa before! I was planning to bake some banana bread today…I think I will try it out!
Looks and sounds delicious!
Quinoa muffins? YUM!