Description
Simple recipe for moist, spiced vegan muffins using quinoa flour.
Ingredients
Scale
- 1 cup quinoa flour
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1/4 cup plant milk (like almond or soy)
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the quinoa flour, all-purpose flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, and salt.
- In a separate medium bowl, mix the applesauce, maple syrup, molasses, plant milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Stir in the apple cider vinegar quickly.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- You can substitute gluten-free all-purpose flour for the regular flour if needed.
- For a sweeter muffin, add 2 tablespoons of chopped crystallized ginger to the batter.
- Store cooled muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 12
- Sodium: 150
- Fat: 1.5
- Saturated Fat: 0.2
- Unsaturated Fat: 1.3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Keywords: vegan, gingerbread, quinoa, muffin, healthy, breakfast, spiced, dairy-free, egg-free