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.