The Wellorist

Meal

Dietary Preference
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Vegan Quinoa and Yogurt Breakfast Muffins

Prep time: 10 minutes Cook time: 25 minutes Serves: 10-12

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:

  • Our favorite vegan yogurt brands include Forager, Lavva, Kite Hill, and So Delicious!
  • If desired, reheat in toaster oven or microwave.

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