Vegan Quinoa and Yogurt Breakfast Muffins



Fiber-filled, vegan-friendly muffins. Make 10 breakfasts in just 35 minutes!


Prep time: 10 minutes

Cook time: 25 minutes


Great source of…

✓ Fiber

✓ Carbohydrates

✓ Potassium

✓ Vitamins B12, D, C


Ingredients:

  • 1 tbsp flaxseed meal

  • 3 tbsp water

  • 1/2 cup mashed banana (1 large, 2 small)

  • 1/2 cup unsweetened applesauce

  • 1/2 cup coconut, cashew, or almond based yogurt

  • 1/4 cup maple syrup

  • 1 1/4 cup oat flour

  • 1/2 cup almond flour

  • 1/4 cup coconut sugar

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1 tsp vanilla extract

  • 1/4 tsp salt


Steps:

  1. Heat oven to 350 degrees F. Grease a muffin tin (12-cup) and set aside.

  2. Make flax 'egg' by combining flaxseed meal and water. Set aside.

  3. In a small bowl, beat banana, applesauce, yogurt, syrup and vanilla extract.

  4. In a separate bowl, whisk together dry ingredients. Slowly add dry mixture to wet and stir well.

  5. Fill each cup 3/4 of the way full.

  6. Bake on center rack for around 25 minutes until a toothpick comes out clean.

  7. Cool in pan for 5 minutes then transfer to wire rack. Let cool completely.


Tips:

  1. Our favorite vegan yogurt brands include Forager, Lavva, Kite Hill, and So Delicious!

  2. If desired, reheat in toaster oven or microwave.


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