Cinnamon Quinoa Oat Muffins Vegan Gluten Free Recipes

CINNAMON QUINOA OAT MUFFINS {VEGAN, GLUTEN-FREE}

Steps:

• In a small saucepan, bring the quinoa and water to a boil over medium-high heat. Reduce the heat, cover, and simmer for 15 minutes. Remove from heat and let stand for 5 to 10 minutes. Remove the lid, fluff the quinoa with a fork, and allow to cool slightly.
• Preheat oven to 350°F. Spray the cups of a standard size 12-cup muffin tin with cooking spray.
• In a food processor, process the oats into a fine flour. Transfer to a large bowl and whisk in the baking powder, cinnamon and salt.
• Add the milk, quinoa, oil, and vanilla to the flour mixture; stir until completely blended.
• Divide the batter evenly between the prepared muffin cups.
• Bake in the preheated oven for 25 to 30 minutes until a toothpick inserted near the center of a muffin comes out with only a few moist crumbs attached.
• Cool in muffin tin for 10 minutes and then remove muffins to a cooling rack to cool completely.

BLUEBERRY QUINOA OAT MUFFINS {VEGAN, OIL-FREE, GF}

Steps:

• Preheat oven to 350F. Grease, spray or line all 12 cups of a standard muffin tin.
• In a large bowl, whisk together the applesauce, milk, syrup, flaxseed meal, cardamom, vanilla, and salt. Let stand for 5 to 10 minutes to thicken, then stir in the quinoa, oats and baking powder until well-blended.
• Gently stir in the blueberries. Divide mixture evenly between prepared muffin cups.
• Bake in the preheated oven for 25 to 30 minutes until golden brown and tops look and feel dry to the touch. Transfer to a cooling rack and cool in tin for at least 15 minutes before removing from tin. Serve warm or cool completely.

CINNAMON OATMEAL MUFFINS (GLUTEN AND DAIRY FREE)

Steps:

• Preheat oven to 400°. Grease a 12-cup muffin tin.
• Combine the oats and the milk and let stand for 10 minutes.
• Meanwhile, in a large bowl, cream together the Earth Balance, brown sugar, egg and vanilla; add the oat mixture and stir to blend.
• Add the oat mixture and stir to blend.
• In a medium bowl, combine the flour, protein powder, flax meal, cinnamon, xanthan gum, baking powder, salt and baking soda; add to wet ingredients and mix well.
• Spoon the batter evenly into the muffin pan, filling about 2/3 full.
• Sprinkle each muffin generously with cinnamon sugar (this will make a crusty layer on top).
• Bake for 20-25 minutes. Let cool 5 minutes, then remove from pan and place on rack to cool, careful not to tip over and lose any topping.