These vegan muffins are packed with the nuttiness that all good granolas should have. The quinoa lends a surprisingly good texture to these babies, making them moist and moreish. Need a quick snack to grab on the way out the door in the morning? These muffins make the perfect morning pick-me-up.
Ingredients:
- ½ a cup of buckwheat flour
- ¼ cup of oats
- ¼ cup of cooked quinoa
- 1 teaspoon of baking powder
- ½ a teaspoon of baking soda
- ¼ cup of coconut oil
- ¼ cup of water or plant mylk
- 1 tablespoon of apple cider vinegar
- 2 mashed overripe bananas
- 3 tablespoons of maple syrup
- A handful of chopped almonds
- A handful of pumpkin seeds
- 1 tablespoon of cinnamon
- A pinch of sea salt
Method:
Set your oven to 180ºC and line a muffin tray with coconut oil. In a large bowl, sieve your buckwheat flour, baking powder, baking soda, cinnamon and salt. Add your oats and cooked quinoa to your dry mix along with the chopped almonds and pumpkin seeds.
In a separate bowl, mash your bananas. Add your coconut oil, water or plant-based mylk, apple cider vinegar, maple syrup and vanilla essence. Whisk together until well-combined.
Mix your wet and dry ingredients until well-combined. Try not to overmix. Distribute your mix in your muffin tray. You should have 6 good-sized muffins. Bake at 180ºC for 30 minutes or until golden brown and a toothpick comes out dry.
Looking for more recipes? Why not try my strawberry shortcake muffins next.
