Whenever Justin and I go on trips, homemade snacks are a must. The more portable, the better. If I don’t know where my next meal is coming from, I get very stressed and it’s quite difficult for me to enjoy myself. As such, I generally bring a selection of homemade bars, granola, dried fruits, nuts, and some sturdy veggies, like carrots, to keep us going. I decided to change up the routine this time and go with a muffin. They’re portable, come in their own bite sized portions, and are small enough to throw in my purse on the go. I had some apples in the fridge that had seen better days, so into the batter they went. Nobody will be able to tell the difference once they’re baked into these enticing muffins. A big tub of cooked quinoa sat in the fridge, as well, just threatening to go off before I returned, so into the batter it went, too. The quinoa provided great texture and kept the muffins from drying out. As an added bonus, our muffins now have a nice dose of protein to help you through long days spent on your feet. A handful of nuts for texture, and a healthy dose of cinnamon for good measure round out this satisfying snack.
Makes 12 Muffins
•2 tablespoons flaxseed
•1/4 cup water
•1/2 cup unsweetened almond milk or other non-dairy milk
•1/4 cup coconut sugar
•2 tablespoons melted coconut oil*
•2 tablespoons creamy cashew butter*
•1 tablespoon blackstrap molasses
•2/3 cup whole spelt or whole wheat pastry flour
•1/4 cup almond meal
•1/4 cup brown rice flour
•2 teaspoons baking powder
•1 teaspoon ground cinnamon
•1/2 teaspoon salt
•1/3 cup cooked quinoa*
•2/3 cup diced apples (I used gala)
•1/4 cup chopped nuts (I used hazelnuts)
Preheat oven to 350°F. Lightly grease or or line with paper muffin liners a standard 12 cup muffin tin.
1. Mix together the ground flaxseed and water in a small bowl. Set aside while you prepare the rest of the wet ingredients.
2. In a medium bow, combine almond milk, coconut sugar, coconut oil, cashew butter, and molasses. Stir to combine, then pour in flaxseed mixture and stir until completely incorporated.
3. In large bowl, stir together spelt flour, almond meal, rice flour, baking powder, cinnamon, and salt.
4. Pour the wet ingredients into the dry ingredients, and stir until just incorporated.
5. Fold in the quinoa, apples, and hazelnuts until evenly distributed through the batter.
6. Spoon about 1/4 cup of the batter into each muffin liner. The liners should be almost full, as the batter does not rise much.
7. Bake muffins for 20 minutes. Remove from oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack to cool completely.
Notes: In place of coconut oil, sunflower oil or another neutral oil may be used. I prefer coconut oil for it’s heat resistant properties. Any creamy nut butter may be used in place of cashew butter, however; the flavor of stronger nut butters, such as peanut butter, may come through in the final product. If you do not have cooked quinoa on hand, an equal amount of quick oats may be substituted.